Soy Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deep, bittersweet chocolate — these clusters are the kind of treat that feels far more indulgent than the short ingredient list suggests. Toasting the hazelnuts first is the real secret, coaxing out that warm, nutty aroma before the skins are rubbed away to reveal golden, fragrant nuts underneath. A whisper of cinnamon stirred into the melted chocolate adds just enough warmth to make the flavor feel complex and intentional. The flaky sea salt on top is non-negotiable — it cuts through the richness and makes every bite pop. Many store-bought chocolate confections sneak in soy lecithin as an emulsifier, which makes finding a clean option genuinely frustrating. Here, you control every ingredient: just high-quality dark chocolate, hazelnuts, cinnamon, and salt — nothing hidden, nothing unnecessary. The double-boiler method keeps the chocolate glossy and smooth without any risk of scorching, and the whole process comes together with minimal fuss. Once they've set in the fridge, you've got a batch of elegant, snackable clusters ready to stash in an airtight container for 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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