Fish 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 makes the whole kitchen smell incredible while you work. A double boiler keeps the 70% cacao chocolate silky and smooth, so every cluster sets with that satisfying snap. The pinch of flaky sea salt on top is non-negotiable; it cuts through the richness and makes each bite feel intentional rather than just indulgent. Ground cinnamon folded into the melted chocolate adds a subtle warmth that elevates the whole thing without being obvious. These are completely free from seafood or fish-derived ingredients, so there's no need to scrutinize store-bought chocolate bark labels for hidden additives. Pop them in the fridge for 20 minutes and you've got a stunning, four-ingredient confection ready to share — or not.
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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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