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Cocoa nib tuiles
Preparation info
- Yield: 11 ounces batter, enough for
24
tuiles slightly less than ½ ounce each - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Name of ingredient | Baker’s percentages Sugar and glucose (or corn syrup) total 100% |
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
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Components
- Cocoa nib tuiles
Part of
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