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1
Line an 8x12 inch (1/4 sheet size) jelly roll pan with parchment paper and set aside. Combine the melted butter and heavy cream in a cup; you want 1/2 cup total liquid. Set aside.
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2
In a saute pan over medium heat, toast the hazelnuts, tossing occasionally. Drizzle with a bit of honey over the top halfway through cooking. The nuts will be toasted when you can smell the nutty aroma, and they are a nice golden brown (about 5-8 minutes). Remove from heat.
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3
In a separate saucepan, mix the cream mixture, vanilla, and honey together. Heat on medium low for about 2-3 minutes until warm and smooth. Remove from the heat and add the tea bags. Set pan aside and let the mixture steep for 10-15 minutes.
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4
Place a heatproof bowl over a simmering pot of water to make a double boiler. Make sure the bottom of the bowl does not ever touch the water. Place about 10 ounces of the dark chocolate in the bowl to melt, stirring frequently. Once melted, remove from the stove and stir in the milk chocolate until completely melted and incorporated.
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5
Remove the tea bags from the cream mixture. Pour the cream mixture into the chocolate gradually and stir until completely combined. Once incorporated, add the remaining dark chocolate and stir to combine. If needed, place the bowl back on the double boiler on a low simmer until melted and smooth.
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6
Pour and spread the chocolate mixture into the 8x12 jelly roll pan. Sprinkle the top with chopped cranberries, toasted hazelnuts, and a couple pinches of sea salt. Let the chocolate sit at room temperature for two hours. Then, move to the refrigerator to set for at least another two hours.
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7
Cut the chocolate into random pieces with a knife. Eat immediately or store in the refrigerator for up to two weeks. Enjoy!
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8
Side note:
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9
- You can substitute milk chocolate for some of the dark chocolate if preferred.
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10
- Other nuts such as almonds or walnuts will work as well if hazelnuts are not on hand.
