Three Chocolate Bark With Spiced Pecans And Dried Cherries
Ingredients
- 3 0.5 tbsp unsalted butter, divided
- 0.3 cup brown sugar, packed
- 1 cup pecan pieces
- 0.5 tsp salt, to taste
- 0.3 tsp cayenne pepper
- 1 pinch freshly grated nutmeg
- 1 pinch ground cinnamon
- 0.5 lb semisweet chocolate, chopped
- 0.5 lb milk chocolate, chopped
- 0.5 lb white chocolate, chopped
- 1 cup dried cherries, rehydrated and chopped
Instructions
- 1
Preheat the oven to 400°F (200°C). In a sauté pan, melt 2 tablespoons butter; add the brown sugar and stir until bubbly. Add the pecans, season with salt, cayenne, nutmeg, and cinnamon. Cook, stirring constantly, for about 4 minutes until caramelized. Spread on a parchment-lined baking sheet; roast for 6 minutes. Cool and break into small pieces.
- 2
Set up three small saucepans each half-filled with water; bring to a simmer. Place each type of chocolate in its own bowl over a pan of simmering water. Melt each, stirring until smooth. Stir ½ tablespoon butter into each bowl of melted chocolate.
- 3
Pour each chocolate side by side onto a parchment-lined baking sheet (or marble surface). Sprinkle the spiced pecans and dried cherries over all three chocolates.
- 4
With a metal spatula, gently spread the mixture to about ¼ inch thick, swirling the chocolates together slightly.
- 5
Refrigerate or leave at room temperature until completely set, about 2 hours. Break into medium-sized pieces and serve.