Lupin Free Dark Chocolate Hazelnut Clusters
Rich, toasted hazelnuts wrapped in deeply bittersweet dark chocolate — these clusters are the kind of treat that disappears fast once they hit the table. The double hit of warm cinnamon and flaky sea salt on top takes them from simple candy to something that genuinely feels special. Lupin flour and lupin-based fillers have quietly crept into a surprising number of packaged chocolates and nut confections, so making your own is a smart way to keep the ingredient list clean and completely in your control. Every component here is straightforward: raw hazelnuts, high-quality dark chocolate, a pinch of spice, and a little salt. Toasting the hazelnuts and rubbing off their skins is a small extra step that pays off enormously in flavor and texture. The double-boiler method keeps the chocolate glossy and smooth without scorching, and the whole process comes together with minimal fuss. Once they're set and firm from the fridge, you've got a genuinely impressive confection made entirely from ingredients you chose yourself.
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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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