Rating: 3.55 stars
215 Ratings
  • 5 star values: 49
  • 4 star values: 71
  • 3 star values: 58
  • 2 star values: 24
  • 1 star values: 13
  • 215 Ratings

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

Everyday Food, November 2006

Gallery

Recipe Summary test

prep:
15 mins
total:
45 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews

215 Ratings
  • 5 star values: 49
  • 4 star values: 71
  • 3 star values: 58
  • 2 star values: 24
  • 1 star values: 13