Artificial Food Coloring Free Dark Chocolate Hazelnut Clusters
Chocolate candy and clusters from the store almost always come loaded with synthetic dyes — think those bright coatings, artificial tints in fillings, or mystery "color added" lines buried in the ingredient list. This version keeps things beautifully clean: just toasted hazelnuts, high-quality dark chocolate, a whisper of cinnamon, and a pinch of flaky sea salt. The double-boiler method gives the chocolate a glossy, professional finish that makes these look far fancier than the effort involved. Toasting the hazelnuts first is the real secret — it deepens their flavor and gives each cluster that satisfying crunch against the rich, slightly bitter chocolate. A sprinkle of sea salt on top before they set pulls everything together into something that genuinely tastes like it came from a boutique confectionery. Once they've chilled and firmed up, they store easily in an airtight container, making them perfect for gifting, snacking, or just keeping on hand when a chocolate craving hits.
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Learn more →Ingredients
12 servings
- 1 ½ cups raw hazelnuts
- 8 oz dark chocolate (70% cacao or higher), roughly chopped
- ½ tsp ground cinnamon
- ¼ tsp flaky sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a parchment-lined baking sheet and toast for 10–12 minutes, until the skins are cracked and the nuts are fragrant and golden beneath the skin.
- 2
Transfer the hot hazelnuts onto a clean kitchen towel, fold the towel over them, and rub vigorously for about 1 minute to remove most of the skins. Let the nuts cool for 5 minutes.
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