Cocoa Nib Tuiles

cocoa nib2These buttery crispy cookies make a great impression as a garnish, as well as on their own. They are a dark chocolate lovers dream.



¼ cup cream ¼ cup butter ¼ cup sugar 1/8  cup light corn syrup 1 pinch of salt 75 grams cocoa nibs

1. Place the first 5 ingredients in a pot and bring them to a full boil for 1 min.  Remove from the heat and stir in the almonds and the cocoa nibs, mix well, cover and allow cooling. 2. Heat oven to 325F. 3. Spread the mixture evenly over a parchment lined baking sheet using a spatula.  Bake for approx 15 minutes or until it get slightly darker on the edges. 4. Remove from the oven and allow cooling. Cut with a sharp knife or a cookie cutter into desired shapes.

Note:If it starts to get brittle or too hard to cut, pop it back in the oven for 45 seconds and it should soften again.

What is cocoa nib?

Cocoa nib are seeds of the cocoa plant that are left to ferment, which modifies the bitterness, and their colour darkens. They are then roasted and separated from the husks as two halves of the seed known as cocoa nibs. They contain about 50% fat, part of which is removed in the preparation of chocolate and cocoa for beverages.