Alain's Marbled Chocolate Bars
- 1 teaspoon unsalted butter, softened
- 11/2 pounds semisweet chocolate, chopped
- 11/2 cups toasted pecan pieces
- 12 ounces 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.
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