Raspberry Hazelnut Dark Chocolate Bark
Jeff informed me on Sunday that there were 10 days left before Christmas. What?!?! Christmas always seems so far away to me, and this year is no exception. We finished most of our Christmas shopping on Sunday, which, truth be told, was kind of an accident. I think we intended to go out for a few things, and before we knew it, most of the items on our list were crossed off. – which, apparently, turned out to be a good thing, because now Christmas is in 8 days!
Nothing says Christmas like chocolate, right? And this recipe is really easy to make. No double boilers here! Unless you want to use one, of course – because melting chocolate is melting chocolate. Just don’t over-heat it, or most likely you’ll have something hard and flaky that’s not melted chocolate.
This recipe takes between 10-15 minutes to make, 20 minutes to cool, and 5 minutes to break apart. It’s perfect for a last minute office, teacher, or neighbor gift. Or you could just make it for yourself…because the combination of dark chocolate, raspberry, and hazelnut is dynamite! But you already knew that. Just be sure to keep it in the fridge, because the coconut oil component makes it melt a little faster on your fingers.
Raspberry Hazelnut Dark Chocolate Bark
Ingredients:
1 bag of dark or semi-sweet chocolate
2 tablespoons coconut oil (This is used as a stabilizer for the liquid in the raspberries, and could probably be left out if you wish.)
1/2 cup frozen raspberries
1/4 cup chopped hazelnuts
1. Heat the raspberries in the microwave until they are thawed. Break up the berries gently with a spoon.
2. Line a baking sheet with parchment paper.
3. Add the chocolate and the coconut oil to a microwave safe bowl. Microwave for 15-30 seconds at a time, until the chocolate is melted. Stir each time you remove from the microwave. Be careful not to over microwave, or the chocolate will seize up.
4. Pour the melted chocolate onto the baking sheet and spread out with a spoon or spatula.
5. Place dollops of the raspberries evenly onto the chocolate and swirl with a spoon or spatula. Make sure to cover any thin spots that may be made by your spatula or spoon.
6. Sprinkle the hazelnuts over the chocolate.
7. Place in the freezer for about 20 minutes to allow the chocolate to set.
8. Break up the chocolate and store in a container. For best results, keep in the fridge until ready to eat.
- 1 bag of dark or semi-sweet chocolate
- 2 tablespoons coconut oil
- 1/2 cup frozen raspberries
- 1/4 cup chopped hazelnuts
- Heat the raspberries in the microwave until they are thawed. Break up the berries gently with a spoon.
- Line a baking sheet with parchment paper.
- Add the chocolate and the coconut oil to a microwave safe bowl. Microwave for 15-30 seconds at a time, until the chocolate is melted. Stir each time you remove from the microwave. Be careful not to over microwave, or the chocolate will seize up.
- Pour the melted chocolate onto the baking sheet and spread out with a spoon or spatula.
- Place dollops of the raspberries evenly onto the chocolate and swirl with a spoon or spatula. Make sure to cover any thin spots that may be made by your spatula or spoon.
- Sprinkle the hazelnuts over the chocolate.
- Place in the freezer for about 20 minutes.
- Break up the chocolate and store in a container. For best results, keep in the fridge until ready to eat.
Who do you bake for during the Holiday season? Let us know in the comments section!
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.