Salted Chocolate Hazelnut Bark
I love this Chocolate Hazelnut Bark Recipe! It’s the perfect blend of creamy white chocolate, condensed milk and cocoa and crunchy hazelnuts, sprinkled with a touch of sea salt for an irresistible sweet and salty bark!
Chocolate Hazelnut Bark Recipe
Indulge in the elegance of this homemade chocolate hazelnut bark! A perfect blend of rich white chocolate and the robust crunch of hazelnuts.
The layers include a solid white chocolate base with a luscious condensed milk drizzle, offering a delectable contrast in textures. A hint of sea salt flakes masterfully balances the sweetness, ensuring this bark doesn’t overwhelm your palate.
Enjoy the fusion of sweet, salty, creamy, and crunchy elements in every piece of this hazelnut bark, making it a memorable treat that stands out among classic chocolate barks!
How to Make Hazelnut Bark
A full and detailed recipe card is at the bottom of this post.
Mix Condensed Milk and Cocoa: In a small mixing bowl, add condensed milk and sift over cocoa powder. Mix with a spatula until well combined and smooth. Set aside.
Melt Chocolate: Prepare a double boiler with a heat proof mixing bowl over simmering water. Add chocolate and coconut oil to the bowl and gently melt over a low-medium heat, stirring occasionally.
Combine and Spread: Once melted and smooth, turn off heat. Pour chocolate into the lined pan, spreading out into an even layer.
Add Condensed Milk Mixture: Drizzle over condensed milk mixture. Then take a butter knife and gently swirl into the white chocolate.
Add Toppings & Chill: Sprinkle over chopped hazelnuts and sea salt. Transfer to the refrigerator and set for 1 hour or until the white chocolate has completely hardened underneath.
Serve: Remove from pan, slice into shards with a sharp knife, and enjoy!
Expert Tips
- Quality Matters: Use high-quality white chocolate for the best flavor and texture.
- Even Spreading: Ensure the chocolate is spread evenly for consistent thickness and texture.
Can I use a different type of nut?
Absolutely! While hazelnuts offer a classic flavor, feel free to experiment with almonds, pecans, or walnuts.
How do I ensure the bark breaks into nice pieces?
Allow the bark to slightly soften at room temperature before slicing with a sharp knife to get cleaner cuts.
Storage Instructions
Store: In an airtight container, refrigerated, for up to 1 week – 10 days.
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Salted Chocolate Hazelnut Bark
Ingredients
- 1/3 cup sweetened condensed milk, or condensed coconut milk
- 1/2 Tbsp cocoa powder
- 200 g plain white chocolate block, broken into squares
- 1 Tbsp coconut oil
- 1/3 cup whole hazelnuts, roughly chopped
- 1/2 tsp sea salt flakes, to sprinkle
Instructions
- Prepare the Pan: Line a 9 inch x 9-inch square baking pan with parchment paper and set aside.
- Mix Condensed Milk and Cocoa: In a small mixing bowl, add condensed milk and sift over cocoa powder. Mix with a spatula until well combined and smooth. Set aside.
- Melt Chocolate: Prepare a double boiler with a heat proof mixing bowl over simmering water. Add chocolate and coconut oil to the bowl and gently melt over a low-medium heat, stirring occasionally.
- Combine and Spread: Once melted and smooth, turn off heat. Pour chocolate into the lined pan, spreading out into an even layer.
- Add Condensed Milk Mixture: Drizzle over condensed milk mixture. Then take a butter knife and gently swirl into the white chocolate.
- Add Toppings: Sprinkle over chopped hazelnuts and sea salt.
- Chill: Transfer to the refrigerator and set for 1 hour or until the white chocolate has completely hardened underneath.
- Serve: Remove from pan, slice into shards with a sharp knife, and enjoy!
Notes
- Store: In an airtight container in the refrigerator for 1 week – 10 days.