- 8 ounces bittersweet chocolate, chopped
- ¼ teaspoon cayenne pepper
- 1 teaspoon finely grated orange zest
- ½ cup toasted hazelnuts, coarsely chopped
- Flaky sea salt
Line a baking sheet with parchment paper or a silicone baking mat.
Place chocolate in a microwave-safe bowl in the microwave and heat in 30-second bursts until melted. Stir cayenne, orange zest, and about three-quarters of nuts into chocolate.
Using an offset spatula or the back of a spoon, spread chocolate mixture on the prepared sheet. Sprinkle with remaining nuts and flaky salt. Refrigerate until firm, 15–20 minutes. Break into pieces and store in an airtight container at room temperature.
From Bon Appetit. Makes 8 small servings.