Ingredients
- 350g Dark Chocolate
- 120g Pecan Halves
- 50g Caster Sugar
- ½ tablespoon Water
- Coarse Sea Salt as needed
Candied Pecan Chocolate Bark
Chocolate bark is quick and simple to make and give as gifts, here’s a candied pecan and chocolate version. Adding a pinch of sea salt at the end is recommended but entirely optional.
Tools
- Oven
- Parchment paper
- Stove
- Chef Patissier XL
- Baking sheet - 18 x 13"
- Saucepan
- Easywarm bowl
- Baking sheet - 18 x 13"
Method
- Pre-heat oven - 160°C
- Line a clean baking sheet with parchment paper
- Add pecan halves to the baking sheet
- Bake until light golden - 10 min, 160°C
- Remove from oven then set aside
- Add caster sugar and water to a clean saucepan
- Heat while stirring occasionally - medium-high heat
- Transfer nuts to saucepan
- Stir until coated
- Transfer nuts to baking sheet carefully
- Let cool completely
- Chop coarsely then set aside
- Attach Creaming beater
- Add dark chocolate to the EasyWarm Bowl
- Heat with splashguard fitted - 10 min, 7, Stir 1
- Line a clean baking sheet with parchment paper
- Transfer content of EasyWarm Bowl to baking sheet
- Spread into a rectangle until level
- Scatter the chopped nuts over the chocolate
- Sprinkle with coarse sea salt lightly
- Let cool until set
- Break into pieces
- Serve