Hazelnut Fig and Fennel Bark

Hazelnut Fig and Fennel Bark

These delectable, nutty and artistic chocolate treats also make nice gifts!

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (2 ratings made) Rate
Serves: 30 person(s) Change

Preparation Time: 10 mins
Cooking Time: 3 mins
Extra Time: 1 hr
(for cooling)

Yield: 30 x pieces

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe

Ingredients Convert to Imperial

  • 1/2 cup hazelnuts, toasted, skin removed, coarsely chopped
  • 1/4 cup dried figs, thinly sliced
  • 0.45 kg dark chocolate *, broken into small pieces (16 oz)
  • 1/4 tsp fennel seed
  • 1/4 tsp sea salt, large crystal variety

Directions: Standard directions Microwave directions

Mix hazelnuts and figs in small bowl; set aside.

In a double-boiler or medium-sized pan over boiling water, melt chocolate, gently stirring until smooth.

Stir half the hazelnut mixture into melted chocolate. Pour onto wax paper-lined baking sheet. Tap sheet several times to spread chocolate. Sprinkle with remaining hazelnut mixture, fennel seeds and salt.

Refrigerate one hour or until firm. Break into pieces. Store bark in airtight container in refrigerator.

Mix hazelnuts and figs in small bowl; set aside.

In a medium-sized microwavable bowl, microwave chocolate on HIGH for 2 minutes; stir. Sections may remain unmelted. If so, microwave at additional 15 to 30 second intervals; stir until smooth.

Stir half the hazelnut mixture into melted chocolate. Pour onto wax paper-lined baking sheet. Tap sheet several times to spread chocolate. Sprinkle with remaining hazelnut mixture, fennel seeds and salt.

Refrigerate one hour or until firm. Break into pieces. Store bark in airtight container in refrigerator.

Tips:

* Look for good quality dark or bittersweet chocolate containing 52% cacao or higher.

As a food gift, package and tie with a bow!

Thanks to Hazelnut Council - www.hazelnutcouncil.org