Chocolate Hazelnut Bark

  • smith3576 Posted: 12/28/09
    Worthy of a Special Occasion

    I'm not sure why this has such positive reviews. We made two batches, one with cherries and one with cranberries, and used good chocolate. We made them to give as a gift, but ended up throwing both batches out. They weren't even worth the calories to keep around for us to munch on. It needed something more. It was a little bitter, maybe sugar?

  • akdb69 Posted: 09/15/09
    Worthy of a Special Occasion

    Everybody raved about this. A little bit of ginger goes a long way, and this was unique and addictive!

  • Katieann77 Posted: 10/12/09
    Worthy of a Special Occasion

    This is SO good and really satisfies a sweet tooth.

  • MaryJinLA Posted: 09/10/09
    Worthy of a Special Occasion

    This is amazing and so easy to make. It is a perfect snack to satisfy a chocolate craving because it is so rich that just a few bites will do the trick. Be sure to use bittersweet chocolate as called for in the recipe. The high cocoa content is necessary to balance the extreme sweetness of the dried fruit. Also, keep a very close eye on the nuts as they are roasting. Mine started to burn after only half the suggested cooking time. When I make it again, I will try it at a lower temperature.

  • LauraJM Posted: 01/12/11
    Worthy of a Special Occasion

    I made this a long time ago and forgot to rate it until I saw it on the main site. I loved it. I crystallized my own ginger but I'm sure it would be fine with store bought. I made it exactly as written and it was a great snack. If you're not used to the ginger flavor it might take a few bites but then you're hooked.

  • Woodbury1978 Posted: 01/12/10
    Worthy of a Special Occasion

    This was a very good and interesting mix on traditional chocolate/nut bark. The recipe calls for semi-sweet chocolate so it is going to be a little bitter. However, it goes so well with the sweetness of the toasted hazelnuts and dried cherries. This was super easy and well recieved in my holiday cookie tray.

  • abbygirl Posted: 09/09/11
    Worthy of a Special Occasion

    DEVINE! I am not a big fan of dark chocolate, but this hit the spot quite nicely!!! I found the hazelnuts were a pain to take the skins off, so I left them on. I did add 2T toffee crunch to the mix and...like I said....devine!!! I served this with a coconut mango serbet that is on this site! I thought the ginger was a beautiful touch...enough to give the bark some zip. The only thing I could say that was negative about this recipe is that 1)it is not cheap to make up...and 2) even "eye balling" the amount of fruit I got out in bulk, I had enough fruit to make up another recipe. My bad....but did I say this was DEVINE!!! Now to keep the "paws" off so there will at least be something for dinner!!!

  • katsmeow57 Posted: 11/07/11
    Worthy of a Special Occasion

    How do you crystallize ginger?

  • mereh1112 Posted: 12/02/11
    Worthy of a Special Occasion

    You can buy crystallized ginger at your grocery store, I bought mine at Stop N' Shop it was in the produce section in the nut section. If you don't want to crack all the hazelnuts which I found really hard to shell and get the skins off, again you can buy hazelnuts at Stop N' Shop already chopped in the baking section you'll just have to pay a bit more. I really like the recipe, and plan on making it for Christmas gifts for my aunts.

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