White And dark chocolate Dogwood Bark (marcel
- 12 oz semisweet chocolate; Chopped
Preheat Oven to 325 Degrees . Toast The pecans on a Baking Sheet in The PreheatedOven For 8 Minutes. Remove The Nuts From The Oven And Set Aside ToCool at Room Temperature Until Needed. Heat 1 Inch of water in TheBottom 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 aRubber Spatula to Stir The chocolate Until Completely Melted AndSmooth, About 4 Minutes. Transfer The Melted chocolate to a 1-QuartBowl And Set Aside. Thoroughly Wash And Dry The Top Half of Thedouble boiler. Heat 1 Inch of water in The Bottom Half of a DoubleBoiler Over Medium Heat. With The Heat On, Place The SemisweetChocolate in The Top Half of The double boiler. Use a Rubber SpatulaTo Stir The chocolate Until Completely Melted And Smooth, About 6Minutes. Transfer The Melted chocolate to a 4-Quart Bowl. Allow TheChocolate to Stand at Room Temperature For 5 Minutes BeforeProceeding. Add The pecans to The Bowl of Melted semisweet chocolate.Use a Rubber Spatula to Fold in The pecans Until Combined. Pour TheChocolate pecan Mixture Onto a Nonstick Baking Sheet With Sides AndUse a Rubber Spatula to Spread Evenly. Drizzle The white chocolate,One Tablespoon at a Time, Over The Entire Surface of The ChocolatePecan Mixture. Use a Rubber Spatula to Spread And Blend The WhiteChocolate Into The Surface of The chocolate pecan Mixture Creating aMarbleized Effect (be Careful Not to Overblend Which Would DiminishThe Marbleized Effect). Allow The Mixture to Cool at Room TemperatureFor 30 Minutes. Cover The Baking Sheet With Plastic Wrap AndRefrigerate Until The Bark is Hard, About 1 Hour. Remove The BakingSheet From The Refrigerator And Transfer The Bark to a Cutting Board.Use a Cooks Knife to Cut The Bark Into Irregular Pieces. RefrigerateIn a Tightly Sealed Plastic Container Until Ready to Use.