Chocolate Orange Hazelnut Bark Recipes

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CHOCOLATE-ORANGE HAZELNUT BARK



Chocolate-Orange Hazelnut Bark image

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

1 navel orange
8 ounces bittersweet or semisweet chocolate, chopped
2/3 cup hazelnuts, skins removed, coarsely chopped
1/8 teaspoon coarse salt

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



Chocolate Orange Hazelnut Bark image

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

1 navel orange
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
2/3 cup hazelnuts, skins removed and hazelnuts coarsely chopped
1/8 teaspoon coarse salt

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 AND ORANGE HAZELNUT COOKIES



Chocolate and Orange Hazelnut Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 6

1 cup chocolate-hazelnut spread
2/3 cup cake flour
1 tablespoon orange zest and 1 tablespoon orange juice (from 1 orange)
1 large egg
1/4 teaspoon kosher salt
1/2 cup hazelnuts, roughly chopped

Steps:

  • Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
  • Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
  • Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
  • Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.

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