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White Chocolate & Cocoa Nibs
Preparation info
- Makes 2 large sheets that will break into about
30
thins - Difficulty
Easy
Appears in
Published 2011
We rarely use white chocolate as it lacks cocoa intensity – here the thins are topped with cocoa nibs to get that cocoa hit.
Ingredients
10 g ¾ oz 30 g ½
Method
1 Preheat the oven to it’s lowest setting (probably about 100°C/212°F/ Gas ¼) and line a baking tray (sheet) with a non-stick baking mat.
2 In a saucepan, warm the honey over a moderate heat and mix in the cocoa nibs.
3 Spread the cocoa nibs out on the baking mat and transfer them to the oven for about 2 hours – leave the oven door slightly ajar to keep the temperature as low as
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