Hazelnut Orange Chocolate Bark
I cannot get enough of this. And I make it during the holidays ONLY because otherwise I'd be fat. There are no measurements because I kind of lost the recipe and just sort of mix stuff in. So every bar batch is different from the previous ones.
Bittersweet chocolate chips
Sea Salt (I HIGHLY recommend Maldon Sea Salt. It's slightly more expensive but worth it)
1. Preheat oven to 425F
2. Spread hazelnuts out on a baking tray and bake for 10-12 minutes
3. Place hot hazelnuts on a dish towel and then wrap the dish towel around it so they can't get out (they're sneaky little things). You want to rub the nuts around so that the skins come off. Then take them out and rub them all a little more to make sure the loose skin is off. Wow. That was the most unintentional naughty sounding directions ever.
4. You want to coarsely chop the hazelnuts, which you can do by putting them back in the towel and hitting them with a hammer. There are other methods I suppose, but this is the most fun.
4. Orange zest: You can either zest it finely with a microzester, or use one of the fancy zesters, or use a peeler and then cut the peel into thin strips. Just make sure to avoid the white between the skin and the orange because it's bitter.
5. Melt chocolate chips in a pan while stirring constantly. Typically when you're melting chocolate you want to use a double-boiler or two pots with water in the bottom one, but in this case the chocolate needs to barely melt so just keep an eye out and make sure you don't let the chocolate burn.
6. Mix half the hazelnuts and most of the orange zest into the chocolate.
7. Pour the chocolate onto a tray that is lined with aluminum foil or waxpaper
8. Sprinkle with remaining nuts, zest and salt
9. Leave in the fridge for an hour and once it is set, cut into smaller pieces. You can keep it in an airtight container in the fridge for up to three days but I guarantee it will not last that long!