Recchiuti Caramelized Cocoa Nib White Chocolate Bark

1. Make the Bark
2. • Line the bottom of the sheet pan with parchment paper
3. • Pour the chocolate into the prepared pan. Spread it evenly with a small offset spatula. Tap the pan on a work surface to even the top.
4. • Sprinkle the caramelized nibs over the chocolate. When the chocolate loses its sheen and starts to set, after about 15 minutes, cut the bark with a sharp knifes into 2-inch squares or other fanciful shapes of your choice. Leave the bark at room temperature until it is completely set, about 1 hour and then separate the pieces.
5. • Store in a cool, dry place, not in the refrigerator

Caramelized Nibs

1. Put a piece of parchment paper or a nonstick baking liner on a work surface. Measure the butter and put it next to the stove.
2. Put the nibs in and sugar in a medium heavy-bottomed pot. Use an unlined copper pot if you have one. Place the pot over high heat and vigorously stir the mixture with a wooden spoon. As the sugar cooks, the mixture will smoke. When only a few specks of sugar remain un-melted, remove from the heat and stir in the butter, the nibs will glisten and separate into clumps.
3. Scrape the nibs onto the parchment paper or baking liner and spread out the individual clumps. Let cool to room temperature and then break into ¼-inch pieces. Store them in a zippered bag at room temperature.
4. You will need 1-cup (4 oz.) caramelized nibs for the bark. Reserve the remaining caramelized nibs for other uses.