Three Chocolate Bark with Spiced Pecans and Dried Cherries               

 tags (edit): Christmas @Favorite Candy @Vogel @Tried @5 Star Emeril Desserts  

 

This recipe can be divided. This recipe fits on one standard baking sheet.

Ingredients

4 tablespoons Butter
2 tablespoons Butter (optional) softened, see note
1/2 cup Light Brown Sugar
8 ounces Pecan pieces (2 cups)
1 pinch Cayenne Pepper see note
1 pinch Cinnamon see note
1 pinch Nutmeg freshly grated, see note
1 pinch Salt see note
1 pound Semisweet Chocolate cut into pieces
1 pound Milk Chocolate cut into pieces
1 pound White Chocolate cut into pieces
12 ounces Dried Cherries (2 cups), chopped
 

Instructions
 1. Preheat the oven to 400 degrees. Line a half-sheet with parchment paper.

2. In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Season the mixture with salt, cayenne, nutmeg, and cinnamon. Add the pecans. Continue to cook, stirring constantly, until the sugar mixture starts to caramelize and coat the pecans evenly. Cook for about 4 minutes.

3. Remove the pan from the heat and spread the pecans over the parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Once cooled, break the pecans into small pieces.

4. Either microwave the three chocolates in separate bowls until melted or fill three small saucepans half way up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chocolate into the individual bowls. Place the bowls over the saucepans. After about 2 minutes over the heat the chocolate will start to melt. Stir each chocolate until totally melted.

5. OPTIONAL: Remove the chocolate from heat and stir 1 tablespoon of butter into the milk and semisweet bowls of chocolate. Do not add any butter if chocolate was melted in the microwave, and do not add any butter to the white chocolate no matter how it was melted

6. Pour each type of chocolate onto a large parchment-lined baking sheet. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick, mixing the three chocolates. Sprinkle the spiced pecans and cherries over the chocolates. Gently press the pecans and cherries down into the swirled chocolates to set them.

7. Place the baking sheet in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve.

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Yields: 4 Pounds
     EMERIL LIVE #EM-1B08, 06-12-1998

 notes:  * If you melt the chocolate using the microwave in step 4, do NOT add a tablespoon of butter to the melted chocolate. If you do, the chocolate will sieze. Do not add any butter to the white chocolate no matter how it was melted.

* Use the "PINCH"-sized measuring spoon.

Cuisine:   American

Main Ingredient:   Chocolate