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Chocolate-Orange Hazelnut Bark

The slight bitterness of orange zest and a sprinkling of salt round out the richness of the chocolate and hazelnuts.

  • prep: 15 mins
    total time: 45 mins
  • servings: 8




  • 1 navel orange
  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 2/3 cup hazelnuts, skins removed, coarsely chopped
  • 1/8 teaspoon coarse salt


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Refrigerate until firm, about 30 minutes. To serve, break into pieces. To store, transfer to an airtight container, and refrigerate, up to 3 days.

Everyday Food, November 2006



Reviews (1)

  • Happy_Birthday_Dr_Seuss 28 Jan, 2013

    Chocolate-Orange Hazelnut Bark
    Russell's Monday Brunch
    Monday Brunch Guest Dr. M.R.C. Greenwood, Phd
    Nutritious and Delicious!