Dark Chocolate Covered Hazelnut with Fleur de Sel

If you’re a dark chocolate lover, you’re in for a treat today.  Okay, basically, you can make these with milk chocolate, or white chocolate, if you like those over dark chocolate.  But I highly recommend that you give the dark chocolate version a try first.  A while ago, I shared a post and a video on how to peel hazelnut easily.  You can read more about that post by clicking here.  Or, simply click here to watch the video.  They will make your life much easier and happier if you’re as crazy about hazelnuts as I am.



These Dark Chocolate covered Hazelnuts with Fleur de Sel are simply amazing and super addictive.  Now you’re officially warned.  I keep these little gems in an air tight container in the fridge until I’m ready to pop them, one after another like no one’s business, or when I am watching Sophia the First with my Kids.  Okay, if you’re not sure who Sophia is, it’s perfectly fine.  I just needed something to cheer me up when I watch that same episode of Sophia by the 8945th times since the premier of the show this year.  I use 70% cocoa dark chocolate for dipping.  Please refer to this post, here, for tips and pictorial on how to temper chocolate.  As you can see, I topped these nuts with Fleur de Sel, one of my favorite ingredient to use in desserts to balanced out the sweetness.  




Fleur de Sel ("Flower of salt" in French) is a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans.  They are a little pricey compared to your daily kosher salt or table salt, but it worth every penny.  Plus, you only use a tiny little bit in a batch.  It adds a subtle crunch on top of the chocolate and the mild and smooth salty flavor is amazing with the smooth and slightly bitter dark chocolate.  Now, you see why they’re so addictive, right?

Note: you can get Fleur de Sel in most specialty bakery supply stores or click here to order yours online.



Besides popping them as is, I’ll share a recipe on my next post using these delectable little gems.  But for now, let me show you how to make them so you can start enjoying them as snacks before the next post is ready.



1) Line a baking sheet with Silpat or parchment paper.

2) Then, have one of these chocolate dipping tool ready if you got one.  Click here for more details.  If you don’t have one, have a spoon and a fork ready.

3) Melt your chocolate, and let it cool slightly.  Add the toasted and cooled hazelnuts into the melted chocolate.

4) Give them a quick stir with a spoon to coat them evenly.  Then, use the dipping tool to fish the chocolate covered hazelnuts out.

5) Or use a fork and spoon to fish them out.  It works just as fine.

6) Place the chocolate covered hazelnuts on the prepare baking sheet with a little space between each one.  Sprinkle a little Fleur de Sel on each of them before the chocolate sets.  You can put the baking sheet in the refrigerator to speed up the process.  Usually 15 minutes will do.  Once the chocolate is harden, you can transfer them to an air tight container and keep in the fridge until ready to serve. 



The toasted hazelnuts are super crunchy and the well tempered chocolate adds another little crunch, then, melt in your mouth in no time.  The sweet, salty, and nutty combination will lead you craving for more.  I hope you enjoy today’s recipe, tips and pictorial.  Stay tuned for the next post to see how I use these little gems besides enjoying them as snacks. 







Dark Chocolate Covered Hazelnut with Fleur de Sel: (Printable Recipe)

5 ounce dark chocolate, melted and slightly cooled
1 cup toasted hazelnuts
a few small pinches of Fleur de Sel

Line a baking sheet with Silpat or parchment paper.  Take out the chocolate dipping tool or you can use a spoon and a fork if you don’t have one.

Melt your chocolate, and let it cool slightly. Add the toasted and cooled hazelnuts into the melted chocolate.  Give them a quick stir with a spoon to coat them evenly.  Then, use the dipping tool or a fork to fish the chocolate covered hazelnuts out.

Place the chocolate covered hazelnuts on the prepare baking sheet with a little space between each one. Sprinkle a little Fleur de Sel on each of them before the chocolate set. You can put the baking sheet in the refrigerator to speed up the process. Usually 15 minutes will do.  Once the chocolate is harden, you can transfer them to an air tight container and keep in the fridge until ready to serve.

Note: You can melt chopped chocolate in the microwave on high, stop at every 30 second interval and stir well until all chocolate is melted.  Or, you can use a double boiler to make sure the chocolate is tempered. Please click here for tips and pictorial on how to temper chocolate.