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Cocoa-nib florentines
- Makes about
30
- Difficulty
Easy
Published 2008
Fashionable cocoa nibs - small ground pieces of cocoa bean - give a deep, nutty, slightly bitter flavour to these very grown-up after-dinner biscuits, which are a cross between a tuile and a florentine.
Ingredients
50 g 50 ml 85 g
Method
Line 2 baking sheets with baking paper (or Bake-o-Glide). You will need to bake the biscuits in 2 batches (i.e. 4 sheets’ worth), because they spread.
Melt the butter and add all other ingredients except the melted chocolate. Cook, stirring all the time, for about 3 minutes, until the mixture thickens slightly and starts to come away from the sides of the pan. Remove from the heat.
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