Marbled chocolate bark with Nutella
Gluten free
Ingredients
- 200 g dark chocolate
- 100 g white chocolate
- 2-3 tablespoons Nutella this depends on how sweet your dark chocolate is
- 1/2 cup around 40g hazelnuts
- Generous pinch of sea salt
Instructions
- Preheat your oven to 180C/356F.
- Once the oven is heated, bake your hazelnuts for around 10-15 minutes or until they are a beautiful browned colour. Don't panic if the skins look burnt - you will be removing them.
- Rub the hazelnuts to remove the skins and then chop in half.
- Take two small saucepans and half fill them with water. Place a heatproof bowl over each, ensuring the water doesn't touch. Gently melt the dark chocolate in one, and the white chocolate in the other.
- Once the chocolate has melted, add 1-2 tablespoons of Nutella to the dark chocolate. Use 2 if you are using a bitter chocolate. Stir well.
- Spray a small baking tin (mine is a 17cm x 27cm rectangular one) with olive oil, and then line with glad wrap. Pour the dark chocolate into the tray, and then the white on top. I like to pour half the white down one end, and half down the other, so the white marbling will be even.
- Use a knife point or a bamboo stick to drag the chocolate around the tray, creating swirls. Be gentle, and don't cut the glad wrap, but also: now is the time for your artistic flair to shine.
- Once you are happy, top the chocolate with the toasted hazelnuts and the remaining tablespoon of Nutella. Use a teaspoon to divvy it up and drop it in little blobs.
- Place the chocolate in the fridge for around 10-15 minutes, or until it starts to solidify. Sprinkle the sea salt over (if you do it any earlier, the salt will melt, and any later, it won't stick) and return to the fridge until solid.
- Break into pieces of your choosing, and serve. Keeps well in the fridge for at least a week, although it won't be there that long.
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