Ingredients with Measurements:
- 12 oz. dark chocolate, chopped
- 1 cup hazelnuts, toasted and chopped
- 1/2 cup gianduja spread
- 1/4 tsp. sea salt
Special equipment needed:
- Double boiler or microwave-safe bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate in a double boiler or microwave-safe bowl until smooth.
3. Stir in the gianduja spread until fully incorporated.
4. Add the toasted hazelnuts and sea salt to the chocolate mixture and stir until well combined.
5. Pour the mixture onto the prepared baking sheet and spread it out evenly.
6. Place the baking sheet in the refrigerator for at least 30 minutes or until the chocolate has hardened.
7. Once the chocolate has hardened, break it into pieces and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Refrigerate for at least 30 minutes
Serving size:
- Makes about 12 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 18g
- Saturated fat: 7g
- Cholesterol: 0mg
- Sodium: 60mg
- Total carbohydrates: 23g
- Dietary fiber: 4g
- Sugars: 16g
- Protein: 4g
Substitutions for ingredients:
- Milk chocolate or white chocolate can be used instead of dark chocolate.
- Almonds or other nuts can be used instead of hazelnuts.
- Nutella can be used instead of gianduja spread.
Variations:
- Add dried fruit, such as cherries or cranberries, to the mixture for added texture and flavor.
- Sprinkle the top of the bark with additional sea salt for a salty-sweet flavor.
Tips and tricks:
- Toast the hazelnuts in the oven at 350°F for 10-12 minutes for added flavor.
- Use a sharp knife to break the chocolate bark into pieces.
Storage instructions:
- Store the chocolate bark in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- The chocolate bark can be eaten cold or at room temperature.
Presentation ideas:
- Serve the chocolate bark on a platter with other desserts for a beautiful display.
Garnishes:
- Sprinkle the top of the bark with additional chopped hazelnuts or sea salt for added texture and flavor.
Pairings:
- Serve the chocolate bark with a glass of red wine for a decadent dessert.
Suggested side dishes:
- Fresh fruit, such as strawberries or raspberries, would pair well with the chocolate bark.
Troubleshooting advice:
- If the chocolate mixture is too thick, add a tablespoon of vegetable oil to thin it out.
Food safety advice:
- Make sure to use clean and dry utensils when making the chocolate bark to prevent contamination.
Food history:
- Gianduja is a sweet chocolate spread that originated in Turin, Italy in the 19th century.
Flavor profiles:
- The chocolate bark has a rich and nutty flavor with a hint of sweetness.
Serving suggestions:
- Serve the chocolate bark as a dessert or as a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian