Alex's Recipes

"Try These"

 

White and Dark Chocolate Dogwood Bark

 

(4) Chocolate Lovers' Recipes
plus a Chocolate Trivia Excursion

see also:

Mocha Mousse (with Trivia)
Mile-High Chocolate Cake
Super Chocolate Truffles

 

Ingredients:

3 cups pecan halves
6 ounces white chocolate, chopped
12 ounces semisweet chocolate, chopped

 

Cost: $ - Preparation Time: 25 minutes
Difficulty Level: 2 - Servings: 8

DIRECTIONS

1. Preheat the oven to 325 F.
2. Toast the pecans on a baking sheet in the preheated oven for 8 minutes.
3. Remove the nuts form the oven and set aside to cool at room temperature until needed.
4. Heat 1 inch of water in the bottom of a double boiler over medium heat.
5. With the heat on, place the white chocolate in the top of the double boiler.
6. Use a rubber spatula to stir the chocolate until completely melted and smooth (about 4 minutes).
7. Transfer the melted chocolate to a 1 quart bowl and set aside.
8. Thoroughly wash and dry the top of the double boiler.
9. Heat 1 inch of water in the bottom of a double boiler over medium heat again.
10. With the heat on, place the semisweet chocolate in the top of the double boiler.
11. Use a rubber spatula to stir the chocolate until completely smooth, about 6 minutes.
12. Transfer the melted chocolate to a 4 quart bowl.
13. Allow the chocolate to stand at room temperature for 5 minutes before proceeding.
14. Add the pecans to the bowl of semisweet chocolate.
15. Use a rubber spatula to fold in the pecans until combined.
16. Pour the chocolate pecan mixture onto a nonstick baking sheet with sides and use a rubber spatula to spread evenly.
17. Drizzle the white chocolate, 1 tablespoon at a time, over the entire surface of the chocolate pecan mixture.
18. Use a rubber spatula to spread and blend the white chocolate into the surface of the chocolate pecan mixture creating a marbleized effect (be careful not to over blend).
19. Allow to cool at room temperature for 30 minutes.
20. Cover the baking sheet with plastic wrap and refrigerate until the bark is hard, about 1 hour.
21. Remove the baking sheet from the refrigerator and transfer to a cutting board.
22. Cut or break the bark into irregular pieces.
23. Store in the refrigerator tightly sealed in a plastic container.

Editor's Note: We think the "dogwood bark" is a fanciful reference to the texture of the "bark" you have just broken into pieces.

 

Category:
Desserts

 

 

 

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