Tuesday, 23 December 2008

Cranberry-Hazelnut Chocolate Bark

1 1/2 cups chocolate chips, semi-sweet or
   dark
2 teaspoons coconut oil
2 teaspoons maple syrup
1/3 cup toasted & crushed hazelnuts*
1/3 cup dried cranberries
and a few pinches of coarse sea salt


  • Prepare a baking sheet by lining it with parchment paper.
  • Melt chocolate chips together with coconut oil & maple syrup until smooth
  • Spread in a thin layer on the parchment paper, about 1/8 of an inch thick.
  • Sprinkle the chocolate evenly with hazelnuts and cranberries.
  • Grab a good pinch of course salt and sprinkle it evenly all over.
  • Place the baking sheet in the freezer until frozen solid.
  • Remove from freezer and peel the parchment paper away from the bark.
  • Break into pieces while still frozen.
  • Store in an airtight container or in the fridge

*   To toast hazelnuts, place on an ungreased pan, in a single layer, and then into a 350 F oven for 15 minutes.  Remove from oven and then wrap nuts in towel for about 1 minute to allow them to steam. They'll still be quite hot, but rub the towel encased nuts a bit and that'll get off most of the hazelnut's covering.  Then separate the nuts from the covering -- don't worry about the bits of covering that are still left on the nuts.  You'll want to crush the hazelnuts somewhat before adding to the above recipe.