Chocolates El Rey
Born in Venezuela, Growing Worldwide

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  El Rey Cacao Nibs

   
 

Courtesy of:
Steve Klc of pastryarts.com

Ingredients

7 ounces 10X powdered sugar

1 ounce cocoa powder

2 ounces cake flour

2 ounces water

2.5 ounces butter, melted

2 ounces El Rey Cacao Nibs

 

1-800-357-3999
www.chocolates-elrey.com

   

 


Directions

Combine all dry ingredients, except the

 

nibs, in a bowl and gradually add the water and melted butter, stirring to combine. Cover and allow to set at least an hour, if not overnight in the fridge, before use.

Pipe little balls of batter into openings of a 1-2mm chablon onto a silpat sheet and spread with a metal spatula, cleaning excess batter off the surface of the chablon before removing the chablon entirely. Note: Skip every other hole because the tuile batter will spread out as it cooks.

Sprinkle a few nibs on top of each tuile shape just before baking. This will give you a flat textured side on each tuile.

Bake at 350 degrees for approximately 6 minutes. Remove and shape as desired.

 

 

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