Citrus 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 a satisfying crunch that pairs beautifully with the bittersweet chocolate. A double boiler keeps the chocolate silky and smooth, and a whisper of cinnamon adds warmth without overpowering the whole thing. The flaky sea salt on top is non-negotiable; it makes the chocolate taste even more intense and complex. Many chocolate confections sneak in citrus zest or orange extract for brightness, but this recipe skips all of that entirely and lets the hazelnuts and high-quality cacao do the heavy lifting. Once the clusters are set and firm from the fridge, they store beautifully in an airtight container — assuming they last that long.
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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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