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Robert Wemischner
Cocoa nib tuiles
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Preparation info
Yield:
Thirty-six
⅓ ounce tuiles , 3 per serving
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
About
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Recipes
Contents
Ingredients
Oz
Grams
Name of ingredient
Baker’s percentages
3.3
Americas
United States
Dessert
Vegetarian
Gluten-free
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