Homemade Hazelnut and Dark Chocolate Bark Thins

4.84 from 6 votes

Homemade Hazelnut and Dark Chocolate Bark Thins

Make snack time more decadent with this Homemade Hazelnut and Dark Chocolate Bark Thins recipe. Combine perfectly toasted hazelnuts and shredded coconut with the highest quality dark chocolate and you have yourself a delightful treat to enjoy anytime. It provides a not too sweet energizing boost of antioxidants as well as some healthy fats to fuel your day.

Prep Time10

Cook Time5

Total Time15

Course: Chocolate

Cuisine: Dessert

Keyword: Dark chocolate bark thins

Servings: serves

Calories: 145kcal

Ingredients

6 oz (170g) high quality dark chocolate, broken into small pieces
⅓ cup unsweetened coconut flakes
⅓ cup roasted unsalted hazelnuts
pinch pink Himalayan salt

Instructions

Add the hazelnuts to a Ziploc bag, remove any air and zip closed. Use a rolling pin to crush the hazelnuts.
⅓ cup roasted unsalted hazelnuts
Melt the dark chocolate in the double boiler, or by using the microwave (see notes below).
6 oz (170g) high quality dark chocolate,
Line a baking sheet with parchment paper.
Spread the melted chocolate into a thin layer. How thin is up to you, just be sure not to spread it thin enough to see the parchment paper below.
Sprinkle the coconut and hazelnuts over the chocolate. Sprinkle a little bit of the himalayan salt over the top and place the whole thing in the freezer for at least 10 minutes to harden.
⅓ cup unsweetened coconut flakes, pinch pink Himalayan salt
Remove the bark from the parchment paper and break it into randomly shaped pieces.
Keep stored in an airtight container in the fridge or freezer. It may also be kept at room temperature, but there is a chance it will become soft or melt.

Notes

For double boiling (recommended method):

Fill a medium sized pot about ¼ full with water and bring to a boil.
Reduce the heat to a simmer and fit a second bowl into the pot. The bottom of the bowl should not reach the water (at least 2″ to 3″ space between the bowl and water is optimal).
Add the chocolate to the bowl and stir regularly until just melted.

To microwave (use with caution):

I would use chocolate melts for this method, as the chocolate can tend to stiffen and get a thick consistency if it is not intended to be melted in the microwave.
Add the chocolate to a microwave-safe bowl, and pop it into the microwave for 30 seconds at a time, stirring between each stint in the microwave, until completely melted.

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