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Three Chocolate Bark With Spiced Pecans And Dried
Cherries
7
1
2
Tablespoon Butter
/2 Cup Brown sugar
Cup Pecan pieces
Salt; to taste
Cayenne pepper; to taste
1
1
1
1
1
2
Pinch Nutmeg
Pinch Cinnamon
Pound Semisweet chocolate; cut into pieces
Pound Milk chocolate; cut into pieces
Pound White chocolate; cut into pieces
Cup Dried cherries; rehydrated, chopped
Preheat the oven to 400 degrees. 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. This recipe yields about 4 pounds of
bark.
Three Chocolate Bark With Spiced Pecans And Dried Cherries
621
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