Peanut Butter Cocoa Nib Crispy Base

Preparation info
  • Makes

    1 lb

    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Milk chocolate, finely chopped 8½</


  1. Melt the milk chocolate over a water bath.
  2. Add the peanut butter and combine.
  3. Fold in the pailleté feuilletine.
  4. Fold in the caramelized cocoa nibs. Store at room temperature.