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Cocoa-nib florentines

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Preparation info
  • Makes about

    30

    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France

By Orlando Murrin

Published 2008

  • About

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 unsalted butter
  • 50 ml cream
  • 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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