Chocolate Covered Pecan

Preheat the oven to 325ºF/160ºC.

Spread the pecans onto a baking sheet and place in the oven for 7-10 minutes until toasted, stirring every now and then.

Remove pecans and allow to cool.

In the meantime prepare to temper the chocolate (if needed - see “Variations”).

Chop the chocolate finely and set aside ⅓.

Fill a small/medium saucepan with 1-2 inches (2.5-5cm of water). Heat the water on the stove until just simmering. Turn off the heat.

Use a heatproof bowl that is just big enough to sit on top of the saucepan without the bottom of the bowl touching the hot water.

Put ⅔ chocolate in the bowl. Be sure not to get even a drop of water in the chocolate.

If your kitchen is cold, cover the bowl with a clean, dry kitchen cloth to keep the warmth in.

After 5 minutes, stir the chocolate. If it has been finely chopped, it will have all melted by now and just barely warm.

Take the bowl off the saucepan and stir in the remaining ⅓ finely chopped chocolate.

Continue stirring to melt the chocolate.

If it doesn’t completely melt, place the bowl over the warm water but don’t overheat the chocolate or it will be out of temper again.

Line a baking sheet with non-stick parchment paper.

Dip a toasted pecan into the chocolate until almost covered. Allow the excess chocolate to drip off then place on the prepared baking sheet.

Sprinkle a little flaked salt over chocolate covered pecan. Repeat with remaining pecans.

You will have leftover chocolate but don’t throw this out - it’s still perfectly good. Spread onto a sheet of non-stick parchment paper, allow to set, then place in a zip lock bag to store.