Bit Chocolate Bites (Printable Version)

Rich chocolate squares with hazelnuts and cranberries, ideal for quick indulgence or sharing.

# What You'll Need:

→ Chocolate Base

01 - 10.5 oz dark chocolate (70% cocoa solids), chopped
02 - 2.1 oz unsalted butter, cubed
03 - 3.4 fl oz heavy cream

→ Add-Ins

04 - 1.8 oz roasted hazelnuts, roughly chopped
05 - 1.1 oz dried cranberries (optional)
06 - Pinch of sea salt

# Directions:

01 - Line an 8 x 8 inch square baking pan with parchment paper.
02 - Place the chopped chocolate and cubed butter in a heatproof bowl.
03 - Warm the heavy cream in a small saucepan until just steaming without boiling.
04 - Pour the hot cream over the chocolate and butter. Let sit for 2 minutes, then stir gently until smooth and glossy.
05 - Fold in the chopped hazelnuts, dried cranberries if using, and a pinch of sea salt.
06 - Pour the mixture into the prepared pan and spread evenly with a spatula.
07 - Refrigerate for at least 1 hour or until firm.
08 - Remove from the pan and cut into bite-sized squares. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Intensely chocolaty with a texture that's somehow both creamy and snappy at the same time.
  • They disappear in two bites, making them perfect for when you want something decadent but not overwhelming.
  • The hazelnuts add this subtle earthiness that makes the chocolate taste even deeper than it already is.
02 -
  • The cream absolutely must be steaming but not boiling—boiling changes its chemistry and you'll end up with grainy chocolate instead of smooth, so really watch it.
  • Stirring gently is not just fancy advice; aggressive stirring can make the mixture seize and break, so take your time even when you're excited.
  • Cold chocolate cuts cleaner than room temperature chocolate, but if your knife keeps sticking, run it under hot water and dry it between cuts.
03 -
  • Store these in an airtight container in the fridge and they'll keep for nearly two weeks, though they're always best within the first few days when the texture is crispest.
  • If you're making these for a gift, wrap individual pieces in little squares of parchment paper for something that feels intentional and elegant.

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