Cocoa Nib Tuiles--easy dessert garnish or petit-four (**mix will keep for weeks**)

Cocoa Nib Tuiles

7 Tablespoon (3.5 oz) Unsalted butter 100 g

½ Cup + 1 Tbsp (4.5 oz) Extra Fine Granulated Sugar 135 g

½ Cup (2 oz) Glucose or corn syrup 60 g

3 Tablespoons (1.5 oz) Milk 45 g

1 teaspoon (0.15 oz) Vanilla bean paste or extract 5 g

1 pinch (pinch) Salt pinch

½ Cup (3 oz) Cocoa nibs 90 g

Combine all the ingredients excluding the cocoa nibs in a saucepan and boil the mixture while stirring to 230F (110C). Remove from heat and add the cocoa nibs. Let cool.

To obtain a perfect round tuile a round silicone form is necessary. Silicone muffin pans work perfectly. For a muffin size indention use 1 ½ teaspoon of the mixture. It is very little but the mixture will spread. For different size silicone forms it may be necessary to perform a test to find out the right amount to use. Remember the mixture can spread thinner than a credit card. Let it come up to room temp, slightly, before baking.

Place in a 350F for about 10 minutes or until golden brown. Depends on your oven, too low is better than too high. It does need to slightly change color.

Once cooled store airtight or dip in tempered chocolate.

Not my own recipe! I've used many times in a professional kitchen though. More info here.

bon appetit