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Title: Ghostly Chocolate Nut Bark
Categories: Desserts, Snacks, Chocolate, Nuts
Yield: 36 Servings

1 c Walnuts; roughly chopped
1 c Almonds; roughly chopped
1/2 c Hazelnuts; roughly chopped
1/2 c Corn syrup
20 oz Bittersweet chocolate;
- 70%, good quality,
- fine chopped
7 1/2 oz White chocolate;
- fine chopped

Set the oven to 350?F/175?C.

Line a 13x18" rimmed baking sheet with parchment paper.

In a large bowl, toss the walnuts, almonds, and hazelnuts with the
corn syrup until evenly coated. Spread in a single layer on the
prepared baking sheet. Bake, stirring once, until the nuts are
toasted and caramelized, 25 to 30 minutes. Carefully transfer the
nuts on the parchment paper to a wire rack to cool completely,
separating the nuts as they cool. Line the baking sheet with a
clean sheet of parchment paper.

In a double boiler or large heat-proof bowl set over a saucepan of
simmering water, melt 3 cups chopped bittersweet chocolate,
stirring occasionally to evenly melt. Remove from the heat and add
the remaining 1 cup chocolate. Stir until almost melted, then set
over the simmering water again. Continue stirring slowly and gently
until just melted. Remove from the heat and add the nuts. Fold
until evenly coated. Spread in a flat, even layer to the edges of
the prepared baking sheet.

Place 1 cup white chocolate in another heatproof bowl and set over
the saucepan of barely simmering water. Melt very gently (do not
overheat), stirring occasionally, then remove from the heat. Add
the remaining 1/2 cup white chocolate and stir until melted. Dollop
onto the dark chocolate, then run a butter knife through the
dollops to form ghostly streaks.

Refrigerate until set, about 3 hours. Break bark into pieces and
wrap in treat bags if desired.

Note:

The bark can be kept in the refrigerator, uncovered, for up to
1 week.

For a more elegant presentation, Torres suggests, make easy French
candies called mendiants. "Drop small dollops of melted chocolate
on parchment paper and sprinkle them with the candied nuts," he
says. Then chill as directed until firm.

Adapted FROM: Jacques Torres

Recipe FROM: Epicurious, Oct 2014

Formatted by: Dave Drum, Oct 22, 2014

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