Yield: 1 servings
|1.00 pounds||white chocolate; chopped|
|2.00 cup||crushed pralines|
Place the white chocolate in a stainless mixing bowl. Place the bowl over a water bath. Stir the chocolate slowly, until melted, about 3 minutes. Fold the pralines into the melted chocolate. Line a baking sheet with parchment paper. Using a palate knife, evenly spread the chocolate mixture over the entire baking sheet. Allow the chocolate to set. Break the bark into pieces. This recipe yields about 1½ pounds of bark.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2452 broadcast 12-24-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000