Toasted hazelnuts, rich dark chocolate, a whisper of cinnamon, and a finish of flaky sea salt — these clusters are the kind of treat that disappears fast. The hazelnuts get a quick oven toast to coax out their deep, nutty flavor before being folded into silky melted chocolate, and the result is genuinely hard to stop eating. For anyone navigating grain sensitivities, chocolate confections can be a minefield of hidden fillers and malt-based additives, but this recipe keeps things beautifully simple with just four clean ingredients. The double-boiler method gives you smooth, glossy chocolate without any fuss, and the cinnamon adds a subtle warmth that makes these taste far more sophisticated than the effort involved. A pinch of flaky salt on top ties everything together and keeps the sweetness from going over the edge. Once they've set in the fridge, they're firm, snappy, and completely satisfying — perfect for gifting, snacking, or stashing in the back of the fridge where no one else will find them.
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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.
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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