INGREDIENTS

INSTRUCTIONS

EMERIL LIVE SHOW #EMIB08, DECADENT CHOCOLATE
Preheat the oven to 400 degrees F. In a large saute pan, melt 4 tablespoons
of butter.
Add the brown sugar and stir until the sugar dissolves and is bubbly. Add
the pecans.
Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to
cook, stirring constantly, until the sugar starts to caramelize and coat
the pecans evenly. Cook for about 4 minutes. Remove the pan from the heat
and spread the pecans over a parchment lined baking sheet. Place the pan in
the oven and roast the pecans for about 6 minutes. Remove the pan from the
oven and cool completely. Break the pecans into small pieces. Fill three
small saucepans half way up the pan with water. Place the pans over medium
heat and bring to a boil and then reduce to a simmer. In three separate
mixing bowls, add each type of chips into the individual bowls. Place the
bowls over the saucepans. After about 2 minutes over the heat the chocolate
will start to melt. Stir each chocolate until totally melted. Remove the
chocolate from heat and stir 1 tablespoon of butter into each bowl of
chocolate. Pour each type of chocolate over the marble or a large parchment
lined baking sheet. Sprinkle the pecans and cherries over the chocolates.
Using a metal spatula, spread the mixture out evenly back and forth to
about 1/4-inch thick. Either place the marble in the refrigerator or allow
to sit out until set, about a couple of hours. Break the bark into medium
pieces and serve. Yield: 4 pounds of bark
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998

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