White And Dark Chocolate Dogwood Bark (marcel Desaulniers

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 325 degrees . Toast the pecans on a baking sheet
in the preheated oven for 8 minutes. remove the nuts from the oven  and
set aside to cool at room temperature until needed. Heat 1 inch  of
water in the bottom half of a double boiler over medium heat. With  the
heat on, place the white chocolate in the top half of the double
boiler. Use a rubber spatula to stir the chocolate until completely
melted and smooth, about 4 minutes. Transfer the melted chocolate to  a
1-quart bowl and set aside. Thoroughly wash and dry the top half of
the double boiler. Heat 1 inch of water in the bottom half of a  double
boiler over medium heat. With the heat on, place the semisweet
chocolate in the top half of the double boiler. Use a rubber spatula
to stir the chocolate until completely melted and smooth, about 6
minutes. Transfer the melted chocolate to a 4-quart bowl. Allow the
chocolate to stand at room temperature for 5 minutes before
proceeding. Add the pecans to the bowl of melted semisweet chocolate.
Use a rubber spatula to fold in the pecans until combined. Pour the
chocolate pecan mixture onto a nonstick baking sheet with sides and
use a rubber spatula to spread evenly. drizzle the white chocolate,
one tablespoon at a time, over the entire surface of the chocolate
pecan mixture. 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 overblend which would diminish
the marbleized effect). Allow the mixture to cool at room temperature
for 30 minutes. Cover the baking sheet with plastic wrap and
refrigerate until the bark is hard, about 1 hour. Remove the baking
sheet from the refrigerator and transfer the bark to a cutting board.
Use a cooks knife to cut the bark into irregular pieces. Refrigerate
in a tightly sealed plastic container until ready to use. Recipe By    
: BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW #BD1A24  Posted to MC-Recipe
Digest V1 #311  Date: Sat, 23 Nov 1996 22:29:17 -0600  From: Jackie
Bordelon <jbord@premier.net>

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Nutrition (calculated from recipe ingredients)
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Calories: 3889
Calories From Fat: 2785
Total Fat: 337.4g
Cholesterol: 0mg
Sodium: 37.4mg
Potassium: 1340.7mg
Carbohydrates: 261g
Fiber: 51.5g
Sugar: 13g
Protein: 44.3g