Orange Hazelnut Chocolate Clusters Recipes

ORANGE HAZELNUT CHOCOLATE CLUSTERS

Steps:

• Melt the chocolate in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting. Remove the double boiler from the heat, remove the top pan containing the chocolate, wipe it dry, and set aside briefly. Replace the water in the bottom pan with lukewarm tap water, set the pan of chocolate on top of this, and stir gently to reduce the temperature of the chocolate (10 to 15 minutes). It will begin to get a bit thicker as it cools. If using a thermometer, it should register 95°F.
• Again remove the top pan of chocolate from the water and replace the water in the bottom pan with tap water that is a few degrees warmer than the chocolate. If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate. Set the pan of chocolate over the pan of warm water. The warm water will hold the chocolate at the correct temperature so that it does not cool too fast.
• In a bowl, mix the hazelnuts thoroughly with the chopped candied orange peel. Stir this mixture into the chocolate, making sure that the nuts and peel are thoroughly coated with the chocolate.
• Line a baking sheet with parchment or waxed paper. Spoon out clusters 1 inch in diameter onto the sheet, leaving 1 inch of space between them. Let the clusters set up at room temperature, or chill them in the refrigerator for 15 minutes, then place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the clusters will keep for 1 month in the refrigerator or 2 months in the freezer. The clusters are best served at room temperature.
• VARIATIONS
• Orange Almond Chocolate Clusters: Replace the hazelnuts with toasted, whole, unblanched almonds.
• White Chocolate Orange Almond Clusters: Replace the bittersweet chocolate with white chocolate and replace the hazelnuts with toasted, whole, unblanched almonds.
• Orange Pecan Chocolate Clusters: Replace the hazelnuts with toasted pecans.
• Cherry Almond Chocolate Clusters: Replace the candied orange peel with 1 cup plus 1 tablespoon roughly chopped dried cherries and replace the hazelnuts with toasted, whole, unblanched almonds.
• Cranberry Almond Chocolate Clusters: Replace the candied orange peel with 1 cup plus 1 tablespoon roughly chopped sweetened dried cranberries and replace the hazelnuts with toasted, whole, unblanched almonds.
• White Chocolate Apricot Hazelnut Clusters: Replace the bittersweet chocolate with white chocolate and replace the candied orange peel with roughly chopped dried apricots.

CHOCOLATE CHUNK, ORANGE AND HAZELNUT COOKIES

Steps:

• Preheat oven to 375°F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy. Beat in egg. Add flour mixture and mix just until combined. Mix in chocolate chunks and toasted hazelnuts.
• Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart. Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool. (Can be made 2 days ahead. Store airtight at room temperature.)

CHOCOLATE AND ORANGE HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
• Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
• Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
• Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.

CHOCOLATE CANDY CLUSTERS

Steps:

• In a microwave-safe bowl, melt white chocolate and chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in walnuts and pretzels. , Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.