- 12 oz. dark chocolate
- 8 oz. white chocolate
2 Tbsp. La Tourangelle Pecan Oil
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of sea salt
- Line a cookie sheet with parchment paper or foil.
Microwave semisweet chocolate in bowl on medium power 1 minute; stir. Keep microwaving at 15-second intervals, stirring, until melted and smooth; set aside. Repeat the process with the white chocolate, Pecan Oil, cinnamon and nutmeg in a separate bowl.
- Spread semisweet chocolate on prepared cookie sheet about 1/3-inch thick. Drop tablespoons white chocolate mixture on top. Swirl chocolates together with tip of knife to marble. Sprinkle with sea salt.
Refrigerate 1 hour, or until firm. Peel off paper; break bark into pieces. It will keep for about a month in an airtight container in refrigerator.