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Alain's Marbled Chocolate Bars

Courses: Dessert

Recipe Ingredients

1 teaspoon 5mlUnsalted butter - softened
1 1/2 lbs 681g / 24ozSemisweet chocolate - chopped
1 1/2 cups 355mlToasted pecan pieces
12 oz 340gWhite chocolate - chopped

Recipe Instructions

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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