Emulsifier Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deep, bittersweet chocolate — these clusters are the kind of treat that feels indulgent without requiring a single complicated step. Many store-bought chocolate confections sneak in lecithin, mono- and diglycerides, or other emulsifiers to achieve that glossy finish, but this recipe keeps things beautifully clean. The chocolate melts down over a gentle double boiler using nothing but heat and patience, so you get a smooth, glossy coat with zero additives. A whisper of cinnamon folded into the melted chocolate adds warmth that makes the whole thing taste far more sophisticated than a four-ingredient recipe has any right to. Flaky sea salt scattered on top before the clusters set is the finishing touch that makes each bite genuinely craveable. Once they come out of the fridge firm and snappy, they store easily 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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