One of my favorite things about having this blog is creating my own unique recipes, and then sharing the food with my family and friends. I like sitting down and brainstorming new recipes and flavor combinations, but sometimes recipe inspiration comes at random times or when I least expect it: in the middle of the night, while I’m waiting for the train, during an outdoor run, or even while washing the dishes.
When I make a new recipe, I always think of whom I can share it with, or who will enjoy it the most. I love giving treats and edible gifts to my friends, watching them take their first bite, seeing how they like it. And I have one rule that I’ve always observed when thinking of gifts: give them something I would like to receive as well. Because most of the time, if I love it, so will they. And most of the time, that would involve chocolate.
This Double Chocolate Crunch Bark is going to be a mainstay in my holiday gift-giving this year, and it certainly involves things I am crazy about: creamy milk chocolate, smooth dark chocolate, a little bit of chocolate hazelnut spread, smoky sea salt, and feuilletine, or broken pieces of crisp crepes.
Earlier this year, I ate the most delicious chocolate hazelnut daquoise and it had some feuilletine in the layers. I basically obsessed about those little crunchy bits, then finally gave in and ordered a bag of Feuilletine Flakes from Amazon (although you can certainly make your own; I just like the convenience of already prepared flakes). I’ve been saving it for a special dessert, and this bark is it. I love the texture that the feuilletine brings to desserts.
Think feuilletine is too French or too fancy? Don’t worry, mon cherie, I imagine that crushed up cornflakes would work, or maybe even rice crispies. But I do recommend going for the fancy flakes this time, especially for this holiday dessert. I also urge you not to skip the flaky smoked sea salt, because it does add a nice depth of flavor and even more crunch to the chocolate pieces.
I used THE BEST chocolate I know: Lindt. The chocolate really shines here, and I wanted really good quality chocolate. I love Lindt Chocolate, and after my holiday giveaway a couple of months ago, I’m partnering with Lindt again for a holiday recipe.
Lindt generously provided me with the chocolates, and sent me some other holiday goodies along the way, including a box of Gourmet Truffles and endearing LINDT BEAR figures.
The idea to make chocolate bark came one early weekend morning, as I was getting ready to go to the gym (yes, I think of chocolate even early in the morning). I knew I wanted to make something easy to giveaway this holiday season, but I also wanted to make something mouth-watering and memorable. I’ve made other kinds of chocolate bark before but this Lindt Double Chocolate Crunch Bark, hands down, is my very favorite.
I love that each bite has so much texture and a variety of flavors: incredibly creamy milk chocolate, bittersweet dark chocolate, a subtle hazelnut flavor from the chocolate hazelnut spread, flakes of smoky salt, and bits of crunch throughout.
So far, I’ve made three batches of this bark already, and it has been so well-received by co-workers and friends. Every single one of them loved it! As you’re reading this post, I’m on a plane on my way to Manila, Philippines to spend the holidays with family, and I am planning on making this bark with my sisters and giving them away as gifts, too.
Gift-wrap suggestions: You can wrap up the broken pieces of bark in clear cellophane bags and tie them up with pretty ribbons, or you can also just place them in mason jars (the jar is an additional gift that can easily be re-purposed).
Double Chocolate Crunch Bark
12 oz Lindt CLASSIC RECIPE Milk Chocolate bars
10 oz LINDT EXCELLENCE 70% Dark Chocolate bars
1 cup chocolate hazelnut spread
1 1/2 cups feuilletine
1 tablespoon smoked sea salt
- Break up the chocolate pieces and place the dark chocolate and a half cup of chocolate hazelnut spread in a medium microwave-safe bowl. Heat on full power for 1 minute, then remove from microwave and stir. Everything would have started to melt but you’ll still have some lumps. Heat again in 30-second intervals and stir until the mixture turns smooth. I heated everything for a total of 2 minutes. (You can also use a double broiler to melt your chocolate, then just stir in chocolate hazelnut spread.)
- Fold in a half cup of the feuilletine onto the chocolate then using a spatula, scrape the chocolate onto a baking sheet line with parchment paper. Chill in fridge for at least 30 minutes or in the freezer for 15 minutes.
- Do the same, but now with milk chocolate. Heat the milk chocolate and remaining half cup of chocolate hazelnut spread in the microwave for 1 minute, then remove from microwave and stir. Heat again for 30 seconds.
- Fold in another half cup of the feuilletine onto the chocolate then scrape this on top of the dark chocolate that's already set.
- Sprinkle smoked sea salt an top, then sprinkle the remaining feuilletine flakes, pressing very lightly.
- Chill in fridge again for at least 30 minutes or in the freezer for 15 minutes until completely set. Break into uneven pieces using your hands or using a sharp chef's knife.
I believe that sometimes food is love, and you can easily express your love with this easy Double Chocolate Crunch Bark. Let me know if you make it, and if you have any favorite edible gifts this holiday season!