Chocolate Hazelnut Bark Food

CHOCOLATE-ORANGE HAZELNUT BARK

Steps:

• Line a small (9-by-13-inch) baking sheet with aluminum foil; refrigerate. With a vegetable peeler, remove zest from half the orange. With a sharp knife, cut zest into very thin strips, each about an inch long.
• Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted and completely smooth. Mix in half the zest and hazelnuts. Immediately, pour onto prepared baking sheet; with a flexible rubber spatula, spread into an 8-by-10 inch rectangle about 1/4-inch thick. (To help spread chocolate, tip baking sheet up and down.) Sprinkle with remaining zest, nuts, and coarse salt.
• Refrigerate until firm, about 30 minutes. To serve, break into pieces. To store, transfer to an airtight container, and refrigerate, up to 3 days.

HAZELNUT MARBLE BARK

Steps:

• Line cookie sheet with foil or waxed paper. In medium microwavable bowl, microwave white chocolate on High 1 minute, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth.
• In another medium microwavable bowl, microwave semisweet chocolate on High 1 minute, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth.
• Stir 1/4 cup of the hazelnuts into each bowl of chocolate. Alternately spoon white mixture and brown mixture in rows, side by side, onto cookie sheet; spread evenly to about 1/4-inch thickness. With knife or small metal spatula, cut through both mixtures to swirl for marbled design. Refrigerate until firm, about 1 hour. Break into pieces.

CHOCOLATE GANACHE

Steps:

• Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

CHOCOLATE ORANGE HAZELNUT BARK

Steps:

• Using aluminium foil line a 9 by 13 inch baking sheet and refrigerate it.
• Remove zest from half the orange with a vegetable peeler.
• Cut it into thin strips, about an inch long each.
• Put chocolate in a heat proof bowl set over a pan of water that is simmering.
• Mix well until melted and smooth in texture.
• Fold in half the zest and nuts.
• Immediately, now pour this mixture onto the refrigerated sheet.
• Using a rubber spatula, spread mixture into an 8 by 10 inch rectangle about 1/4 inch thick.
• Sprinkle with remaining zest, nuts and salt.
• Refrigerate for 30 minutes or until firm.
• Break into pieces and serve.
• Transfer to an airtight container and store refrigerated for 3 days.
• Enjoy!

CHOCOLATE-HAZELNUT BARS

Steps:

• Heat oven to 350°F and generously coat a 13x9-inch baking pan with nonstick cooking spray (I lined with non-stick aluminum foil, allowing excess over sides of pan so I can lift them out to cut).
• Beat together butter, sugar, egg yolk and vanilla in medium-size bowl until well blended.
• Mix in flour, salt and 1/3 cup finely chopped hazelnuts.
• Press evenly in prepared pan.
• Bake for 20 minutes or until top is golden brown.
• Remove pan to wire rack and cool 10 minutes.
• Spread top evenly with chocolate-hazelnut spread, then sprinkle with remaining hazelnuts.
• Chill to set top, then cut into 24 bars.

CHOCOLATE HAZELNUT BARK

Steps:

• Preheat oven to 350.
• Place hazelnuts on a baking sheet. Bake for 20 minutes, stirring once halfway through cooking. Note: at this point, the recipe states to rub the skins off, but I left them on. Coarsely chop nuts.
• Combine nuts, cherries and ginger in a medium bowl.
• Place chocolate in a microwave safe measuring cup. Microwave at high for 1 minute (or until melted) stirring every 15 seconds. Add nuts and fruit, stirring just until combined.
• Spread mixture evenly on a jelly roll pan lined with foil; freeze. Break into pieces.