Sesame Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deeply bittersweet dark chocolate — these clusters are the kind of treat that looks like it came from a fancy confectionery but comes together with just four ingredients. Toasting the hazelnuts first is the real secret, coaxing out a warm, nutty depth that plays beautifully against the intensity of 70% cacao chocolate. A whisper of cinnamon stirred into the melted chocolate adds just enough warmth to make every bite feel a little more complex, while the flaky sea salt on top gives that perfect sweet-salty finish. For anyone navigating sesame allergies, chocolate confections can be a minefield — tahini, sesame oil, and shared equipment warnings show up in more store-bought chocolates than you'd expect. Making these at home means you control every single ingredient, and this recipe keeps things clean and simple without sacrificing any indulgence. The double-boiler method keeps the chocolate glossy and smooth, so the clusters set up with a satisfying snap. Stash them in an airtight container and you've got an impressive, worry-free treat ready whenever the craving hits.
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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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