Yield: 1 Servings
|6||Squares semisweet chocolate|
|6||Squares white chocolate|
Melt white and dark chocolate, in 2 separate containers, until melted.
Stir in the nuts, half into each bowl.
Alternately spoon melted chocolates onto a parchment paper lined pan. Swirl chocolates together with a knife to marbelize.
Refrigerate about one hour, or until set. Break into pieces.
Posted to MC-Recipe Digest V1 #342 Recipe by: Magazine
From: Janet Baker <jbaker@...>
Date: Fri, 13 Dec 96 12:55:19 -0500