Hazelnut Chocolate Recipe - Kosher Homemade Spread or Bark 

A rich, creamy hazelnut chocolate that can be prepared as a smooth spread or poured and set as bark. Made with kosher-certified ingredients and adaptable for dairy or pareve kitchens.

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Servings

12 servings

Yield

About 1½ cups spread or 12 pieces bark

Prep Time

15 minutes

Cook Time

10 minutes

Chill/Set Time

30–60 minutes

Difficulty

Easy

Cooking Vessel

• Baking sheet (for toasting)

• Food processor or high-speed blender

• Small saucepan or double boiler

• Spatula

• Parchment-lined tray (for bark option)

• Airtight storage container

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Ingredients

• 1½ cups raw hazelnuts (kosher certified)

• 1 cup high-quality dark chocolate chips or chopped chocolate (pareve or dairy, depending on kitchen)

• 2–3 tablespoons neutral oil (such as avocado or grapeseed)

• 2–3 tablespoons powdered sugar or maple syrup

• 1 tablespoon unsweetened cocoa powder (optional, for deeper flavor)

• ½ teaspoon vanilla extract (kosher certified)

• Pinch kosher salt

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Instructions

Step 1: Toast the Hazelnuts

1. Preheat oven to 350°F (175°C).

2. Spread hazelnuts on a baking sheet in a single layer.

3. Toast for 8–10 minutes until fragrant and lightly golden.

4. Remove from oven and rub nuts in a clean towel to remove most of the skins (some skins remaining is fine).

5. Let cool completely.

Step 2: Make Hazelnut Butter

6. Place cooled hazelnuts in a food processor.

7. Blend for 3–5 minutes, scraping down sides as needed, until smooth and creamy.

Step 3: Melt the Chocolate

8. In a small saucepan over low heat (or double boiler), melt chocolate with oil, stirring constantly until smooth.

9. Remove from heat.

Step 4: Combine

10. Add melted chocolate to the hazelnut butter.

11. Add sugar (or maple syrup), cocoa powder (if using), vanilla, and salt.

12. Blend until fully smooth and glossy.

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To Finish

For Spread:

• Transfer to a jar and let cool to room temperature.

• Refrigerate 30 minutes for thicker consistency.

For Bark:

• Pour mixture onto parchment-lined tray.

• Spread evenly to about ¼-inch thickness.

• Chill 30–60 minutes until firm.

• Break into pieces.

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Nutritional Information (Approximate per serving – spread version)

• Calories: 190

• Protein: 3g

• Fat: 16g

• Carbohydrates: 12g

• Fiber: 2g

• Sugar: 8g

(Nutritional values vary depending on chocolate and sweetener used.)

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Dietary Adaptations

• Pareve/Dairy-Free: Use certified pareve dark chocolate.

• Dairy Version: Use milk chocolate for sweeter flavor.

• Vegan: Ensure chocolate and sugar are vegan-certified.

• Refined Sugar-Free: Use maple syrup or coconut sugar.

• Low Sugar: Reduce sweetener to 1 tablespoon.

• Keto-Friendly: Use sugar-free chocolate and powdered erythritol.

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Tips & Troubleshooting

• Grainy Texture: Blend longer; hazelnuts release oils with time.

• Too Thick: Add 1 teaspoon oil at a time until desired consistency.

• Too Thin: Chill longer or add 1 tablespoon melted chocolate.

• Burnt Chocolate: Always melt on low heat; chocolate scorches easily.

• Storage: Store airtight at room temperature up to 1 week or refrigerate up to 3 weeks.

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Serving Suggestions

• Spread on challah or whole grain toast

• Swirl into oatmeal or yogurt

• Drizzle over pancakes or waffles

• Fill hamantaschen or crepes

• Dip strawberries or banana slices

• Use as frosting for cupcakes

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Notes

• Always verify reliable kosher certification on chocolate and vanilla.

• For deeper roasted flavor, toast hazelnuts slightly darker (watch carefully).

• For extra texture, fold in chopped roasted hazelnuts before chilling (bark version).

• This recipe makes a wonderful homemade gift when poured into decorative jars.

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