1 cup chopped pecans
1 cup shredded sweetened coconut
16 ounces bittersweet
12 graham crackers, broken into small pieces
8 ounces mini marshmallows
Preheat oven to 350°. Spread pecans and coconut on baking sheet; bake until golden, 5 minutes. Remove from oven and cool.
Line a jelly roll or sheet pan with a silpat or parchment paper.
Melt chocolate over a double boiler and spread evenly in the lined pan. Sprinkle with toasted nuts, graham crackers and marshmallows. Tap the pan firmly on the counter to remove air bubbles. Allow chocolate to set at cool room temperature or freezer.
Break into uneven pieces and store airtight.
Fruit and Nut Bark
8 ounces good semisweet chocolate, finely chopped
8 ounces good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup chopped dried apricots
1/2 cup dried cranberries
Melt the two chocolates in a double boiler or a heatproof bowl set over a pan of simmering water.
Meanwhile, line a sheet pan with parchment paper or a silpat.
Pour the melted chocolate over the paper and spread to form a rectangle, coming almost to the edges of the pan. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1- by 3-inch pieces and serve at room temperature.
1 lb. praline paste
2 lbs. semisweet or bittersweet chocolate
6 ounces hazelnut brittle (optional)
2 cups cornflakes (optional)
Additional 8 ounces bittersweet coating if using a transfer sheet
Transfer sheet or texture sheets
Melt the chocolate and praline in a microwave or double boiler. Stir to combine and melt completely. Use an immersion blender to smooth out all lumps of praline. Stir in the nuts or cornflakes if using.
Cut the acetate sheet in half lengthwise.
Line the mold with one acetate sheet. Reserve extra acetate for another use.
Place a transfer sheet trimmed to the size of the mold face-up on top of the acetate. Pour the chocolate mixture into mold and put into the refrigerator to set. It can take up to 4 hours for the chocolate to be completely hardened.
When the log is firm, release the two ends with a thin metal spatula and invert the log onto a tray. Gently remove acetate sheet and transfer sheet. Slice off the part of the log that the transfer sheet didn’t cover. You can melt that again for your next log or to make truffles.
Pour the chocolate mixture into mold directly on top of the acetate and put into the refrigerator to set. When the log is firm, release the two ends with a spatula and invert the log onto a tray. Gently remove acetate sheet.
Melt the bittersweet coating for the topping. Trim the transfer sheet to the exact size needed to cover the log. Gently spread the melted and cooled chocolate evenly over the sheet. Lift the transfer sheet and drape over log. Place in refrigerator to set. After about 30 minutes, remove transfer sheet.
Store at room temperature.
You can also use an acetate texture sheet or silicone mat in your mold to give the log a texture rather than a printed exterior. Simply place in the mold, design side up, and proceed as directed previously.