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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