William Curley

White Chocolate & Cocoa Nibs

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Preparation info
  • Makes 2 large sheets that will break into about

    30

    thins
    • Difficulty

      Easy

Appears in
Couture Chocolate
Couture Chocolate

By William Curley

Published 2011

  • About

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) runny honey
  • 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