Tempered dark chocolate is studded with spicy pecans for a memorable sweet and spicy flavor delight. It's a great way to meet your chocolate requirement.
Melt 3 tablespoons unsalted butter and set aside to cool.
Combine 1 large egg white and 3/4 teaspoon salt in a small bowl and beat/whisk until foamy.
Mix in 2 tablespoons granulated sugar, 1 teaspoon Worcestershire sauce, 1 tablespoon sweet Hungarian paprika, and 3/4 teaspoon cayenne pepper.
Stir in cooled butter and 2 1/4 cups pecan halves.
Cover a cookie sheet with aluminum foil (I like non-stick foil) or a silicone baking sheet.
Spread pecans over sheet in an even layer.
Bake at 325˚F (165˚C) for 30-40 minutes, stirring every 10 minutes. Allow to cool.
Directions for the Chocolate Bark:
Melt 3/4 of 7 ounces bittersweet or dark chocolate in the microwave set on MEDIUM. I start with 1-1/2 minutes, then stir. Thereafter, stir every 30 seconds until the chocolate is melted.
Chop the remaining bar very finely. Add to melted chocolate and stir until all chocolate is melted.
Line a large baking sheet (or two smaller ones) with wax paper. Spread chocolate out as thin as possible. Chill. When hard, break into bite-size pieces, but not too big. Store in the fridge or freezer. This candy definitely "melts in your hands."
Notes
If your favorite chocolate bars are a little bigger than 3.5 ounces, no worries. Just add a few more pecans.If you are not familiar with Swerve, it is a sugar substitute made with erythritol. If you decide to use it, watch the pecans carefully while baking as they tend to brown quicker than when using regular sugar. I reduce the temperature to 300˚F and the time back to 20-30 minutes.