White and Dark Chocolate Dogwood Bark (Marcel

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Title: White and Dark Chocolate Dogwood Bark (Marcel
Categories: Desserts, Bakery
Yield: 1 servings

3 c Pecan halves
6 oz White chocolate; chopped
-into
12 oz Semisweet chocolate; chopped
Into

Recipe by: BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW 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.

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