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Title: White And Dark Chocolate Dogwood Bark
Yield: 1

Ingredients

      3 c  pecan halves
      6 oz white chocolate; chopped
           -into
      1    ; 1/4-inch pieces
     12 oz semisweet chocolate; chopped
           - into
      1    ; 1/4-inch pieces

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 cook's knife to cut the bark into
irregular pieces. Refrigerate in a tightly sealed plastic container until
ready to use.

Converted by MC_Buster.

Recipe by: BAKERS' DOZEN SHOW #BD1A23

Converted by MM_Buster v2.0l.

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