Pescatarian 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 move that makes everything else sing — it deepens their flavor and gives each bite a satisfying crunch beneath that glossy chocolate shell. A double boiler keeps the 70% cacao chocolate silky and smooth, and a whisper of cinnamon stirred in adds warmth that makes the whole thing feel more complex than the short ingredient list suggests. The flaky sea salt on top is non-negotiable; it cuts through the richness and makes every cluster taste like it came from a boutique chocolate shop. These are naturally free of meat and seafood, so they fit a pescatarian lifestyle without any substitutions or workarounds — just four real ingredients doing exactly what they should. Once they set in the fridge, they store beautifully in an airtight container, making them ideal for gifting, snacking, or quietly eating over the kitchen sink.
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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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