Carrageenan Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deeply bittersweet dark chocolate — these little clusters are the kind of treat that disappears fast. Carrageenan is a surprisingly common additive in chocolate products, sneaking into everything from flavored bars to chocolate coatings, which makes store-bought clusters a gamble. This recipe sidesteps that entirely by starting with a simple block of high-quality dark chocolate that you melt yourself, so you know exactly what's in every bite. Toasting the hazelnuts in the oven first is the move that makes all the difference — it deepens their flavor and gives them that satisfying crunch that holds up beautifully against the chocolate. A whisper of cinnamon stirred into the melted chocolate adds warmth without overpowering anything, and the flaky sea salt on top brings just enough contrast to make each cluster genuinely craveable. The double-boiler method keeps the chocolate smooth and glossy, and a quick chill in the fridge is all it takes to set them up perfectly. Four ingredients, one baking sheet, and you've got a genuinely impressive homemade confection with zero ingredient anxiety.
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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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