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Chocolate bark is quick and simple to make and give as a gift. This is a candied pecan and chocolate version. Adding a pinch of sea salt at the end is recommended but entirely optional.
Preheat the oven to 160ºC.
Grease both baking trays and line with parchment paper.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Creaming Beater to the machine.
Add pecans to one prepared baking tray and spread them out.
Bake for 10 minutes at 160°C until light golden.
Remove from the oven and set aside.
Add sugar and water into a clean saucepan.
Heat on a medium-high heat, stirring occasionally.
Remove from the heat.
Add the nuts into the saucepan.
Stir until evenly coated.
Carefully spoon out the nuts from the saucepan and onto the baking tray.
Let cool completely.
Once cooled, roughly chop and set aside.
Attach the EasyWarm bowl to the machine.
Add chocolate into the EasyWarm bowl, fit the splashguard.
Heat at heat setting 7, on speed Stir 1 for 10 minutes.
Or use the Chocolate Melting preset if applicable.
Pour the melted chocolate from the EasyWarm bowl onto the other prepared baking tray.
Spread out evenly into a large rectangle.
Scatter the chopped nuts over the chocolate.
Sprinkle lightly with salt.
Allow the chocolate to set at room temperature.
Break into pieces.
Serve
Chocolate bark is quick and simple to make and give as a gift. This is a candied pecan and chocolate version. Adding a pinch of sea salt at the end is recommended but entirely optional.
Preheat the oven to 160ºC.
Grease both baking trays and line with parchment paper.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Creaming Beater to the machine.
Add pecans to one prepared baking tray and spread them out.
Bake for 10 minutes at 160°C until light golden.
Remove from the oven and set aside.
Add sugar and water into a clean saucepan.
Heat on a medium-high heat, stirring occasionally.
Remove from the heat.
Add the nuts into the saucepan.
Stir until evenly coated.
Carefully spoon out the nuts from the saucepan and onto the baking tray.
Let cool completely.
Once cooled, roughly chop and set aside.
Attach the EasyWarm bowl to the machine.
Add chocolate into the EasyWarm bowl, fit the splashguard.
Heat at heat setting 7, on speed Stir 1 for 10 minutes.
Or use the Chocolate Melting preset if applicable.
Pour the melted chocolate from the EasyWarm bowl onto the other prepared baking tray.
Spread out evenly into a large rectangle.
Scatter the chopped nuts over the chocolate.
Sprinkle lightly with salt.
Allow the chocolate to set at room temperature.
Break into pieces.
Serve