Alain's Marbled Chocolate Bars

Directions

1. Lightly butter a 10- by 12-inch baking sheet, or possibly casserole dish and set aside.
2. In the top of a double boiler, or possibly in a metal bowl set over a pot of boiling water, heat the semisweet chocolate, stirring occasionally with a rubber spatula. Add in the toasted pecans and stir well. Pour the chocolate into the buttered dish, smoothing the top with a rubber spatula.
3. Heat the white chocolate in the top of a double-boiler, stirring occasionally. Spoon melted white chocolate on top of melted semisweet chocolate, then run a knife back and forth to create a random "marbled" effect.
4. When chocolate is cooled and has hardened, cut or possibly break into pcs of desired size.
5. This recipe yields 2 1/4 pounds marbled chocolate bars.
6. Yield: 2 1/4 pounds