Xanthan Gum Free Dark Chocolate Hazelnut Clusters
Rich, toasty hazelnuts wrapped in deep, bittersweet dark 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 a nutty depth that pairs beautifully with the warmth of cinnamon running through the melted chocolate. A pinch of flaky sea salt on top ties everything together with that perfect sweet-salty finish. For anyone navigating thickener sensitivities, this recipe is naturally in the clear — there's no xanthan gum or any other binder hiding in the mix, just four honest ingredients doing all the work. Many store-bought chocolate confections sneak in stabilizers and additives that can be hard to spot on a label, so making your own clusters at home puts you fully in control. The double-boiler method keeps the chocolate smooth and glossy without any shortcuts or additives needed. These set up firm and snappy straight from the fridge, making them easy to pack into an airtight container for snacking throughout the week. Whether you're making them for a party platter or just keeping a stash for yourself, they deliver serious chocolate-shop energy with almost no effort.
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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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