Chocolate Orange Hazelnut Bark – Printable Recipe

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What is your favorite Holiday Recipe?

Please share your favorite recipe in the comment section below.

Here is mine :

Chocolate-Orange Hazelnut Bark

Ingredients

  • 1 navel orange
  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 2/3 cup hazelnuts, skins removed, coarsely chopped
  • 1/8 teaspoon coarse salt

Directions

  1. Line a small (9-by-13-inch) baking sheet with aluminum foil; refrigerate. With a vegetable peeler, remove zest from half the orange. With a sharp knife, cut zest into very thin strips, each about an inch long.
  2. Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted and completely smooth. Mix in half the zest and hazelnuts. Immediately, pour onto prepared baking sheet; with a flexible rubber spatula, spread into an 8-by-10 inch rectangle about 1/4-inch thick. (To help spread chocolate, tip baking sheet up and down.) Sprinkle with remaining zest, nuts, and coarse salt.
  3. Refrigerate until firm, about 30 minutes. To serve, break into pieces. To store, transfer to an airtight container, and refrigerate, up to 3 days.

Compliments: www.marthastewart.com

 

Chocolate Orange Hazelnut Bark
Ingredients
  • 1 navel orange
  • 8 ounces bittersweet or semisweet chocolate chopped
  • 2/3 cup hazelnuts skins removed, coarsely chopped
  • 1/8 teaspoon coarse salt
Instructions
  1. Line a small (9-by-13-inch) baking sheet with aluminum foil; refrigerate. With a vegetable peeler, remove zest from half the orange. With a sharp knife, cut zest into very thin strips, each about an inch long.
  2. Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted and completely smooth. Mix in half the zest and hazelnuts. Immediately, pour onto prepared baking sheet; with a flexible rubber spatula, spread into an 8-by-10 inch rectangle about 1/4-inch thick. (To help spread chocolate, tip baking sheet up and down.) Sprinkle with remaining zest, nuts, and coarse salt.
  3. Refrigerate until firm, about 30 minutes. To serve, break into pieces. To store, transfer to an airtight container, and refrigerate, up to 3 days.
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