Hazelnut & Orange Dark Chocolate Bark

Jennifer Shun is the parent of a type 1 diabetic teen and is the author of For Good Measure, which features low-carb, farm-to-table California cuisine — a resource with specific ingredient lists and nutritional data geared to people living with diabetes. Click here for the original recipe and notes.



  • 9 ounces 85% dark chocolate
  • 1 cup hazelnuts, skins removed & chopped *
  • ¼ cup orange zest, finely sliced
  • ¼ teaspoon sea salt


  1. Line a small rimmed baking sheet with parchment, refrigerate.
  2. Break apart chocolate into small pieces.
  3. Set a double boiler over medium heat. **
  4. Add chocolate pieces and stir occasionally until melted. Remove from heat and add ½ cup hazelnuts & ⅛ cup orange zest, stirring until combined.
  5. Pour chocolate mixture onto prepared sheet.
  6. Sprinkle remaining hazelnuts, orange zest & sea salt over surface.
  7. Refrigerate for 30 minutes, until set. Break into quarter-sized pieces. Store refrigerated in an airtight container.

Naturally low-carb & gluten-free

* To remove bitter skins, heat oven to 400 degrees. Lay hazelnuts in a single-layer on a rimmed baking sheet. Roast for 10-15 minutes, until skins have darkened, mindful not to burn nuts. Place roasted nuts in a clean kitchen towel & rub until skins flake off. Repeat roast and rub process until all skins are removed.

** If you do not have a double boiler, simmer a few inches of water in a medium saucepan, fit a glass bowl inside, ensuring water does not enter the container.

Nutritional Info for 1 serving (2T):

Calories: 166, Fat: 14g, Carbs: 6g, Fiber: 3g, Sugars: 4g, Protein: 3g

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