This recipe calls for a specialty chocolate called gianduja chocolate. Gianduja is a European-style chocolate made with nut paste, usually hazelnut paste. The addition of hazelnut paste gives it a softer texture and a robust chocolate and nut flavor. If you can’t find gianduja chocolate, you can use a regular semi-sweet chocolate and add finely chopped nuts or an oil-based nut flavoring to the chocolate to boost the nut taste.
- 2.5 cups (11 ounces) chopped gianduja chocolate
- 1 cup crisped rice cereal
- 21/2 cup toasted and skinned hazelnuts
1. Prepare a baking sheet by lining it with aluminum foil. Coarsely chop the toasted hazelnuts and set them aside for now.
2. Place the chopped gianduja chocolate in a large microwave-safe bowl. Microwave it until melted, stirring after every 45 seconds to prevent overheating. Stir until the chocolate is fluid and free of lumps. Allow the chocolate to cool until it is warm to the touch but no longer hot.
3. Add the crisped rice cereal to the chocolate and stir until it is well-distributed. Pour the chocolate mixture onto the prepared baking sheet, and spread it into an even layer.
4. Sprinkle the chopped hazelnuts on top of the chocolate, and press down gently to adhere them to the chocolate.
5. Refrigerate the bark until the chocolate is set, for about 30 minutes. Once the chocolate is firm, break it into small, irregular pieces to serve. Store Crispy Hazelnut Bark in an airtight container in the refrigerator for up to a week.