Last year one of the families I teach made me the most lovely Christmas present. It was a box full of candies the kids had made and it included a list of the ingredients to make sure everything was Gluten Free. I was so touched by their thoughtfulness! And I ate most of the candies all by myself. Except the caramels, Zach surreptitiously ate those without my knowing.
The candy I loved the best was the peppermint bark. It got me thinking what other flavors could I make? When I was really little we would make chocolate candies for my teachers at school but that is the last time I really “made” any chocolate candies. I wanted something that wasn’t overly sweet but sweet enough to quell these chocolate cravings that have been plaguing me all.week.long. I figured adding nuts would make the treat slightly more nutritious 😉
I also added sea salt because y’all I can still recall the first time I ate a chocolate bar with sea salt, it was that memorable. The salt really enhances the oh so yummy chocolate flavor. It is a scientific fact.
Chocolate Sea Salt Hazelnut Bark:
1 4 oz 60% cacao chocolate bar (I used Ghirardelli)
1/4 tsp sea salt
1/4 cup toasted and skinned hazelnuts
Prepare your silpat or parchment paper. You will be pouring the chocolate over this as soon as it has melted.
In a double boiler (or what I used was a pot of boiling water with a bowl sitting down in the pot) over medium hight heat melt the chocolate.
Stir in the toasted hazelnuts and salt.
Pour onto your silpat and spread thin.
Refrigerate for at least an hour.
Once firm break peel the chocolate off the silpat and break into pieces.
Tie with a pretty bow and this is the EASIEST gift ever. I also made a peppermint one. I crushed mini candy canes in their bag and then poured them over the chocolate. This recipe is so easily adaptable to whatever add ins you want.