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Cocoa nib tuiles
Preparation info
- Yield:
Thirty-six
⅓ ounce tuiles , 3 per serving - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Name of ingredient | Baker’s percentages |
Method
- In a small heavy saucepan, bring the sugar and the corn syrup to a boil.
- Add the butter, continue cooking until melted and then remove from the heat.
- Whisk the mixture to emulsify, and when emulsified, stir in the nibs.
- Pour the mixture onto a Silpat set on a half-sheet pan and chill. Divide the chilled batter into thirty-six ⅓ ounce portions