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Robert Wemischner
Cocoa nib tuiles
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Preparation info
Yield: 11 ounces batter, enough for
24
tuiles slightly less than ½ ounce each
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Name of ingredient
Baker’s percentages Sugar and glucose (or corn syrup) total 100%
<
Americas
United States
Dessert
Vegetarian
Gluten-free
Method
In a medium-sized heavy saucepan, bring the sugar, syrup, and butter to a boil.
Remove from the heat, and then using a whisk, emulsify the mixture.
Stir in the nibs and mix until well distributed throughout the batter.
Allow the batter to cool until it thickens, about 15 minutes.
Since these must be shaped while warm, it is best to b