Chocolate Rock

Instructions

1. Line a cookie sheet with aluminum foil.
2. In a double boiler, melt the semi-sweet and milk chocolates with the oil over hot, not simmering, water, stirring constantly until the chocolate is melted and smooth.
3. Remove the top part of the double boiler; let the chocolate cool to tepid.
4. The chocolate may thicken slightly as it cools.
5. Stir the pecans and chopped white chocolate into the cooled melted chocolate.
6. Pour the mixture out onto the prepared cookie sheet.
7. Spread to the desired thickness.
8. Refrigerate for 20 to 30 minutes, or until set.
9. Slide a metal spatula under the chocolate to loosen from the foil.
10. Break into uneven pieces.