Chocolate Orange Hazelnut Bark Recipes
CHOCOLATE-ORANGE HAZELNUT BARK
The slight bitterness of orange zest and a sprinkling of salt round out the richness of the chocolate and hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 4
Steps:
- 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.
- 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.
- Refrigerate until firm, about 30 minutes. To serve, break into pieces. To store, transfer to an airtight container, and refrigerate, up to 3 days.
CHOCOLATE ORANGE HAZELNUT BARK
This is from the Weekend's FOOD column dealing with Heavenly Hazelnuts dated 10/11/06. Enjoy this bark of Nirvana!
Provided by Charishma_Ramchanda
Categories Oranges
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Using aluminium foil line a 9 by 13 inch baking sheet and refrigerate it.
- Remove zest from half the orange with a vegetable peeler.
- Cut it into thin strips, about an inch long each.
- Put chocolate in a heat proof bowl set over a pan of water that is simmering.
- Mix well until melted and smooth in texture.
- Fold in half the zest and nuts.
- Immediately, now pour this mixture onto the refrigerated sheet.
- Using a rubber spatula, spread mixture into an 8 by 10 inch rectangle about 1/4 inch thick.
- Sprinkle with remaining zest, nuts and salt.
- Refrigerate for 30 minutes or until firm.
- Break into pieces and serve.
- Transfer to an airtight container and store refrigerated for 3 days.
- Enjoy!
Nutrition Facts : Calories 79.3, Fat 6.9, SaturatedFat 0.5, Sodium 36.5, Carbohydrate 4.1, Fiber 1.5, Sugar 2, Protein 1.8
CHOCOLATE HAZELNUT BARK
You can subsitute any dried fruit in place of the dried cherries in this crunchy, sweet snack. This went nicely with a Mango Coconut Serbet that I served. Yummy. Note: I added 2 T toffee crunch that I found in our bulk section. Optional, but a nice addition
Provided by Abby Girl
Categories Fruit
Time 15m
Yield 12 pieces
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Place hazelnuts on a baking sheet. Bake for 20 minutes, stirring once halfway through cooking. Note: at this point, the recipe states to rub the skins off, but I left them on. Coarsely chop nuts.
- Combine nuts, cherries and ginger in a medium bowl.
- Place chocolate in a microwave safe measuring cup. Microwave at high for 1 minute (or until melted) stirring every 15 seconds. Add nuts and fruit, stirring just until combined.
- Spread mixture evenly on a jelly roll pan lined with foil; freeze. Break into pieces.
Nutrition Facts : Calories 53, Fat 5.1, SaturatedFat 0.4, Carbohydrate 1.4, Fiber 0.8, Sugar 0.4, Protein 1.3
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