Alain's Marbled Chocolate Bars Recipe - Cooking Index
Alain's Marbled Chocolate Bars Recipe - Cooking Index
| 1 teaspoon | 5ml | Unsalted butter - softened |
| 1 1/2 lbs | 681g / 24oz | Semisweet chocolate - chopped |
| 1 1/2 cups | 355ml | Toasted pecan pieces |
| 12 oz | 340g | White chocolate - chopped |
Lightly butter a 10- by 12-inch baking sheet, or casserole dish and set aside.
In the top of a double boiler, or in a metal bowl set over a pot of boiling water, melt the semisweet chocolate, stirring occasionally with a rubber spatula. Add the toasted pecans and stir well. Pour the chocolate into the buttered dish, smoothing the top with a rubber spatula.
Melt the white chocolate in the top of a double-boiler, stirring occasionally. Spoon melted white chocolate on top of melted semisweet chocolate, then run a knife back and forth to create a random "marbled" effect.
When chocolate is cooled and has hardened, cut or break into pieces of desired size.
Source:
"ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B11) - from the - TV FOOD NETWORK"
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