Cocoa Nib Tuile

100g unsalted butter, cubed

135g granulated sugar

60g glucose

45g whole milk

2g kosher salt

90g unsweetened cocoa nibs

Glucose (Chefs Warehouse)

Unsweetened Cocoa Nibs (------)

1. Put the cocoa nibs in a spice mill, pulse to coarse chop. (see photo)
2. Combine the butter, sugar, glucose, whole milk, salt in a small pot. The pot needs to be small enough so that the volume of ingredients is deep enough to accommodate a candy thermometer. A single batch requires a 2 qt pot.
3. Bring the mixture to a simmer to melt the butter, then bring to a boil. Lower to medium heat & bring the mixture to 226 degrees. Stir occasionally.
4. Remove from the heat & stir in the chopped cocoa nibs.
5. Transfer to a small bowl & stir until cool-- continually stir so that the mixture stays emulsified as it cools.
6. Store cooled mixture in pints containers. Refrigerate.

TO BAKE:

1. Spoon 8g balls of the mixture.
2. Set the balls on a silpat 4-5 inches apart. (see photo)
3. Bake at 325 degrees, approximately 8 minutes. Tuiles will spread to thin and lacy and will caramelize.
4. As soon as you remove the .....
5. ‍