TURTLE BARK
Steps:
- Instructions 1.Line a half sheet baking pan with parchment paper (cut about 8X8 square). 2.Melt 8oz of the dark chocolate over a double boiler and let sit for 2-3 minutes. 3.Pour the chocolate into the center of the parchment paper and with a rubber spatula, spread out into an even layer to the edges or to your preferred thickness. 4.Place the chocolate in the freezer for 10 minutes while you make the caramel. 5.In a heavy bottomed saucepan over medium heat, place the sugar and melt until caramelized and it turns an amber color. With a heatproof rubber spatula move the sugar around as necessary to keep from burning. 6.Once completely caramelized, add the butter and swirl until completely melted. 7.Stir in the heavy cream and if the sugar seizes, continue to cook until smooth. Mix in the kosher salt and remove from heat. 8.Remove the chocolate from the freezer and very carefully pour the caramel over the chocolate, reserving a small amount for the top of the bark. 9.Sprinkle the chopped pecans over the caramel - reserving a few for the top and place back in the freezer for about 5 minutes to set up slightly. 10.While the bark is setting up, melt the remaining 4oz of dark chocolate over a double boiler. 11.Remove the bark from the freezer and smooth the melted dark chocolate over the top. 12.Then melt the white chocolate over a double boiler and drizzle in swirly patterns over the top of the bark. 13.Finish the bark by drizzling the remainder of the caramel over the top and sprinkling the rest of the pecans. 14.Sprinkle about 1-2 teaspoons of coarse sea salt around the top. 1
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