Chocolate Veil

Preparation info
  • Yield:

    454 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Cocoa Nib Stock
  • Water 600 g 1 lb 5.12 oz


  1. For the cocoa nib stock: Bring the water to a boil and pour it onto the cocoa nibs. Cover with plastic wrap and let the nibs steep for 20 minutes.
  2. Strain the nibs out using a fine-mesh sieve and then strain the liquid through cheesecloth.
  3. Using an ice water bath, cool the liquid down to make the liquid cocoa base.
  4. For the liquid co