Print 3x5 Recipe Cards
Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

White and Dark Chocolate Dogwood Bark
Recipe courtesy of Marcel Desaulniers

Ingredients
3 cups pecan halves
6 ounces white chocolate, chopped into 1/4-inch pieces
12 ounces semisweet chocolate, chopped into 1/4-inch pieces

Directions
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


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

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

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved

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 cook's knife to cut
the bark into irregular pieces. Refrigerate in a tightly sealed plastic container
until ready to use.

3

Copyright 2006 Television Food Network, G.P., All Rights Reserved