10 oz finely chopped dark chocolate (at least 85% cocoa)
1.5 cups roughly chopped hazelnuts
1 teaspoon coconut oil or ghee
Method
Firstly roast the hazelnuts in the oven until they are fragrant. Keep a careful eye on them to make sure they don’t burn. It usually only takes 10 to 15 minutes.
Line a 9-by-13-inch rimmed sheet pan with parchment paper.
Melt the chocolate with the oil or ghee in a double boiler over gently simmering water. Once melted and smooth, pour the chocolate into the pan and spread it out. Sprinkle the chopped nuts evenly on top, pressing them into the chocolate.
Place the pan into the fridge. Once hard, break the bark into pieces and serve.
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