Dark Chocolate Hazelnut Bark

Am I alone in saying that I never really see chocolate bark outside of the holiday season? Maybe it's because I have only ever noticed it at Starbucks when they have their peppermint bark during the holidays. Sure, I love indulging in a bit of chocolate, but making truffles is labor intensive (a labor of love no less,) and best saved for a special occasion. Chocolate bark is easy, quick, and completely adaptable. Plus, dark chocolate is good for you. You need to be eating more of it anyway.

Ingredients

1 10 ounce bag of dark chocolate chips (preferably Ghirardelli, 60%cacao)

1/2 cup chopped hazelnuts (add more to your liking)

Optional:
For a truly decadent treat, add 1/4 to 1/2 cup of Nutella when melting the chocolate chips. 

In addition:
Baking tray

Parchment paper

Stainless steel bowl

Spatula

First start by covering your baking tray with a piece of parchment paper. Set aside.

Instructions

Add the chocolate chips to your stainless steel bowl and place over a pot of simmering water (make sure the bottom of the bowl and the water do not touch.) Stir until melted and glossy. Remove the bowl once the chocolate is completely melted, to prevent it from burning.

Using an oven mitt to hold the bowl, carefully pour the chocolate onto the parchment paper lined baking sheet and smooth with a spatula. (The more you smooth it out, the thinner the bark will be.) 

Sprinkle the hazelnuts over the chocolate.* 

Place the baking tray in the fridge for approximately an hour, or until the chocolate has completely hardened. Break apart and enjoy! 

Store leftovers in an airtight container in the fridge.

*If you would prefer, you can add the hazelnuts to the chocolate after it has melted, then spread on the baking sheet. 

Printable recipe available HERE.