Salted Chocolate Hazelnut Bark

This white chocolate hazelnut bark is absolutely divine! Because whenever chocolate bark is happening on here, it’s a good day 🙂

This white chocolate hazelnut bark is absolutely divine! Because whenever chocolate bark is happening on here, it’s a good day 🙂

There is a hard white chocolate base and a gooey condensed milk drizzle on top. I used condensed coconut cream as that’s what I had on hand. However you can also use regular sweetened or unsweetened condensed milk.

I decided to add a light sprinkling of sea salt flakes because they cut through the sweetness of both the white chocolate and drizzle. Making this chocolate bark not overly sweet. Paired with the chopped hazelnuts for extra crunch!

I hope you enjoy!

Salted Chocolate Hazelnut Bark

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• Author: Wholesome Patisserie
• Total Time: 18 minutes
• Yield: Serves: 4

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Description

Salted Chocolate Hazelnut Bark! A divine 6-ingredient chocolate bark with a gooey topping! A light sprinkling of sea salt flakes cuts through the sweetness leaving you well balanced 😉

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Ingredients

Scale 1x2x3x

• ⅓ cup (approx. 75g) condensed coconut milk or regular sweetened condensed milk
• ½ Tbsp cocoa powder
• 200g white chocolate block, broken into squares
• 1 Tbsp coconut oil
• ⅓ cup (40g) whole raw hazelnuts, roughly chopped
• ½ tsp sea salt flakes, to sprinkle

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Instructions

1. Line a 9 inch x 9 inch square baking pan with parchment paper, set aside.
2. In a small mixing bowl, add condensed milk and sift over cocoa powder. Mix with a spatula until well combined and smooth. Removing any powdery lumps of cocoa. Set aside.
3. Prepare a double boiler with a heat proof mixing bowl over simmering water.
4. Add chocolate and coconut oil to the bowl and gently melt over a low-medium heat, stirring occasionally.
5. Once melted and smooth, turn off heat.
6. Pour chocolate into lined pan, spreading out into an even layer.
7. Drizzle over condensed milk mixture. Then take a butter knife and gently swirl into the white chocolate, still leaving gaps and streaks of white chocolate.
8. Sprinkle over chopped hazelnuts.
9. Sprinkle over sea salt.
10. Transfer to the refrigerator and set for 1 hour or until white chocolate has completely hardened underneath. The condensed milk drizzle will still be soft as it doesn’t completely set. It’s meant to be a little gooey!
11. Remove from pan and slice into shards with a sharp knife.
12. Serve and enjoy!

Notes

Store in an airtight container, refrigerated, for 1 week - 10 days.

• Prep Time: 15min
• Cook Time: 3 min