Chocolate Veil

Name: Chocolate Veil
Yield: Yield: 454 g/1 lb
Cuisine: United States
Ingredients: Liquid Cocoa Base; Cocoa Nib Stock 500 g 1 lb 1.64 oz 78.13%; Cocoa Nib Stock; Water 600 g 1 lb 5.12 oz 66.67%; Gellan gum, low acyl 4 g .15 oz .92%; Sugar 90 g 3.17 oz 14.06%; Cocoa powder 50 g 1.76 oz 7.81%; Chocolate Veil; Cocoa nibs 300 g 10.58 oz 33.33%; Liquid Cocoa Base 450 g 15.87 oz 99.08%

Preparation info

Yield:
454 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Cocoa Nib Stock
Water 600 g 1 lb 5.12 oz

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

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.
Strain the nibs out using a fine-mesh sieve and then strain the liquid through cheesecloth.
Using an ice water bath, cool the liquid down to make the liquid cocoa base.
For the liquid co