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Alain's Marbled Chocolate Bars

  • Yield: 2 1/4 pounds marbled chocolate bars


  • 1 teaspoon unsalted butter, softened
  • 1 1/2 pounds semi-sweet chocolate, chopped
  • 1 1/2 cups toasted pecan pieces
  • 12 ounces white chocolate, chopped


  • Lightly butter a 10- x 12-inch baking sheet, or casserole dish and set aside.   In the top of a double-boiler, or in a metal bowl set over a pot of boiling water, melt the semi-sweet chocolate, stirring occasionally with a rubber spatula. Add the toasted pecans and stir well. Pour the chocolate into the buttered dish, smoothing the top with a rubber spatula.   Melt the white chocolate in the top of a double-boiler, stirring occasionally. Spoon melted white chocolate on top of melted semi-sweet chocolate, then run a knife back and forth to create a random “marbled” effect.   When chocolate is cooled and has hardened, cut or break into pieces of desired size.