- 1 24-inch baguette
- 8 ounces dark chocolate
- 1 cup roasted hazelnuts, chopped
- flaky sea salt
Slice baguette lengthwise and cut into 3-inch sections. Divide chocolate among sections; top each with hazelnuts and pinch salt. Close sandwiches, wrap tightly in aluminum foil. Grill over medium indirect heat until chocolate is just softened, 4 to 6 minutes.