Toasted Hazelnut Bark
User Reviews
5
Toasted Hazelnut Bark
Description
Toasted Hazelnut Bark features white chocolate melted smoothly with optional coconut oil to aid in melting, creating an even base to hold crunchy, oven-toasted whole hazelnuts. The hazelnuts are roasted separately to draw out their natural oils and deepen their flavor. Once combined, the mixture is spread into a thin rectangle on parchment or a silicone mat and refrigerated until hardened. The resulting bark is firm yet creamy with the roasted nuts adding texture and a subtle earthiness that offsets the white chocolate’s sweetness.
The bark can be enjoyed as a snack, dessert component, or shared at gatherings. Chilling properly allows it to break into firm, satisfying shards. This recipe's straightforward technique emphasizes careful roasting to avoid bitterness while maintaining nut crunch.
Optional coconut oil helps smooth the white chocolate melt. Use a microwave in brief intervals with stirring to prevent clumping. Shake the nuts during roasting to brown evenly. Spread the chocolate mixture thin to allow quick setting and ease of breaking for serving.
Ingredients
- 12 ounce white morsels I used Nestle, in bag
- 1 cup hazelnut whole
- 1 tsp coconut oil optional, it can facilitate melting)
Instructions
- Set oven to 350F
- Line a baking sheet with a silicone mat, or parchment paper, and set aside.
- Spread the nuts on a separate dry baking sheet and roast in the oven for 15 minutes, giving the pan a shake a couple of times during cooking to redistribute the nuts. Let them cool on the pan.
- Put the white chocolate (and the coconut oil, if using) in a microwave safe bowl and microwave for a minute. Let sit for a minute, then stir. if it is not completely melted (it probably won't be) microwave in further 15 second bursts, stirring well in between, until most of the lumps are gone. Keep stirring until the chocolate is smooth. Stir in the hazelnuts, and then turn out onto the lined baking sheet. Spread the chocolate out into a thin rectangle. The exact size if variable, mine was about 12x7. The important thing is that there are no bare spots. Note: if you have trouble melting chocolate, see the tips in the post, above.)
- Put the tray into the refrigerator to harden for about 30 minutes, then cut into pieces. The bark will shatter a bit when you cut it, that's to be expected.
- You can store the bark at room temperature or in the refrigerator, and it will theoretically last for a month. But in practice, it will probably be gone by the end of the day ;)
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 6mg | 2% |
| Sodium | 26mg | 1% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
