Karina Sharma
Dark chocolate, hazelnuts, coconut oil, cocoa nibs, white chocolate drizzle.
Spread hazelnuts on a baking sheet and roast for about 10 minutes until fragrant.
In a heatproof bowl, melt dark chocolate chips using a double boiler or microwave.
Pour melted chocolate onto the sheet and spread evenly with a spatula.
Sprinkle chopped hazelnuts evenly over the melted chocolate while it's still warm.
Serve hot with your favorite chutney or dip.