This is an Emeril Lagasse recipe I use every Christmas, but it's so chocolatey
and good that it's perfect for any holiday,
for yourself or for someone you love.
|Three Chocolate Bark with Spiced Pecans
and Dried Cherries
|7 tbs butter
||pinch ground nutmeg
|1/2 c. brown sugar
||1 pound semisweet chocolate, cut into pieces
|2 c. pecan pieces
||1 pound milk chocolate, cut into pieces
||1 pound white chocolate, cut into pieces *
||2 c. dried cherries, rehydrated and chopped
Preheat oven to 400o.
In a large saute pan, melt 4 tbs butter. Add the brown sugar and stir
until the sugar dissolves and is bubbly. Add the pecans, seasoning with
salt, cayenne, nutmeg and cinnamon. Cook on low heat, stirring
constantly, until the sugar starts to caramelize, no more than 4
minutes. Remove from 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 from the oven and cool completely,
then break into small pieces. (If the sugar remains chunky, use the
pecans/sugar in the final recipe anyway--it still tastes delicious!)
Fill 3 small saucepans halfway up with water, and place over medium
heat. Bring to a boil, then reduce to a simmer. In three separate
mixing bowls, add each type of chocolate into the individual bowls,
then place the bowls over saucepans. Stir each until totally melted.
Remove from heat and stir 1 melted tbs of butter into each. Pour each
type of chocolate into a parchment paper-lined baking sheet. Sprinkle
the pecans and cherries over the chocolates. Stir with a metal spatula
to get a swirled effect, until the chocolate is 1/4" thick. Place in
refrigerator until hard. Break the bark into medium pieces and serve.
* Rather than going to the trouble of breaking up chocolate, I use 3
bags of the various chocolate chips instead. Less chocolate over all,
but it still makes plenty!
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