Turmeric Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deeply bittersweet dark chocolate — these clusters are the kind of treat that disappears fast. Toasting the nuts first is the real secret, coaxing out a warm, nutty depth that pairs beautifully with 70% cacao chocolate. A whisper of cinnamon stirred into the melted chocolate adds just enough warmth to make each bite feel a little more complex than your average candy. The double-boiler method keeps the chocolate silky and glossy, so the finished clusters look as good as they taste. A pinch of flaky sea salt on top ties everything together with that perfect sweet-salty finish. For anyone navigating spice sensitivities, this recipe is refreshingly straightforward — cinnamon is the only spice in play, and every ingredient is clean and easy to verify. Make a batch, stash them in the fridge, and try not to eat them all before they're fully set.
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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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