Marbled Chocolate Bars
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 nuts (or cherries) 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.
Recipe courtesy Emeril Lagasse
Recipe courtesy of Dave Lieberman