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Christmas Pecan Nutmeg Cinnamon Chocolate Bark Recipe
A delicious, easy-to-make recipe that brings together a few of the most popular holiday flavors into one delightful creation. This Pecan Nutmeg Cinnamon Chocolate bark is the perfect gift for anybody who loves the taste of Christmas in the wintertime!
- 2 lbs Milk Chocoley Chocolate
- V125 Indulgence Couverture
Chocolate (tempering required)
- Bada Bing Bada Boom Candy & Molding Formula (no tempering required)
- 2 cups chopped pecans
- Nutmeg Flavoring Oil
Want to give your bark as a Christmas gift? We highly recommend packaging bark in Premium Ballotin Candy Boxes!
Melt or temper the Milk chocolate using instructions
that came with your chocolate. Ideally, use a double boiler
(or a double boiler
insert). Do not let the water touch the bottom
of the double boiler. Only let the water simmer. Do not allow
it to boil or you may burn the chocolate.
Add Nutmeg Flavoring Oil to melted chocolate to taste (make sure to use the included eye-dropper and go slowly, as the flavoring is VERY concentrated).
|3.||Mix the chocolate and chopped pecans together in a bowl or the double boiler you melted the chocolate in (after the chocolate has slightly cooled).|
|4.||Pour chocolate and pecan mixture on waxed paper lined baking sheet (or any flat bottomed surface - or pour DIRECTLY onto a sturdy wax coated paper plate or onto a styrofoam plate) and spread with a spatula to the desired thickness.|
Immediately sprinkle with cinnamon.
|6.||Refrigerate until set (about 15 minutes).|
|7.||After the mixture is set, break into pieces of
whatever size you want!
Store at room temperature in low humidity.