Capsaicin Free Dark Chocolate Hazelnut Clusters
Rich, toasty, and just a little bit fancy, these dark chocolate hazelnut clusters are the kind of treat that disappears fast. Toasting the hazelnuts first is the real secret — it deepens their flavor and gives every bite that satisfying crunch beneath the glossy chocolate shell. A double boiler keeps the 70% cacao chocolate silky smooth, and a whisper of cinnamon folded in adds warmth without any heat or spice that could cause problems for those avoiding capsaicin. Flaky sea salt on top pulls everything together in the best possible way. So many chocolate confections sneak in chili, cayenne, or "spicy dark chocolate" blends that can be genuinely hard to avoid at the store — making these from scratch means you know exactly what went in. They set up firm in the fridge in about 20 minutes and store beautifully in an airtight container, making them perfect for gifting or just keeping on hand for whenever 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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