Try this White and Dark Chocolate Dogwood Bark (Marcel Desaulniers) recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (1485g) | ||
Recipe Makes: 1 | ||
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Calories: 9294 | ||
Calories from Fat: 7747 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 860.7g | 1148 % | |
Saturated Fat 152.9g | 764 % | |
Monounsaturated Fat 449g | ||
Polyunsanturated Fat 217g | ||
Cholesterol 35.3mg | 11 % | |
Sodium 188.2mg | 6 % | |
Potassium 5729mg | 151 % | |
Total Carbohydrate 447.5g | 132 % | |
Dietary Fiber 114.3g | 457 % | |
Sugars, other 333.2g | ||
Protein 113.9g | 163 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9294
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