Ginger Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deep, bittersweet dark chocolate — these clusters are the kind of treat that disappears fast. Toasting the hazelnuts first is the real secret, coaxing out a nutty depth that pairs beautifully with 70% cacao chocolate and a whisper of cinnamon. A double boiler keeps the chocolate silky and smooth, so every cluster sets with that satisfying snap. A pinch of flaky sea salt on top ties everything together and makes each bite feel genuinely indulgent. For anyone navigating a sensitivity to ginger, chocolate confections can be a minefield since many store-bought options sneak in spiced blends or flavored coatings — here, every ingredient is straightforward and easy to verify. These come together with minimal equipment and no baking required after the nut-toasting step, making them an easy win for a homemade gift or a late-night craving. Store them in an airtight container and try to make them last longer than a day — good luck with that.
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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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