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COCOA TUILES
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| Chef/Owner Pichet Ong |
| Pong - New York, N.Y., USA |
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| Yield: 28 each |
| Menu Price: N/A; Food Cost/Serving: N/A |
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| Butter | 83 g |
| Honey | 32 g |
| Milk | 30 ml |
| Cocoa powder | 10 g |
| Sugar | 100 g |
| Salt | 3 g |
| Freshly ground black pepper | 3 g |
| Cocoa nibs | 50 g |
| Hazelnuts, toasted, finely chopped | 50 g |
| Instructions: |
| 1. Heat butter, honey, milk, cocoa powder, sugar, salt and pepper to 106 degrees F, then remove from heat. Stir in cocoa nibs and hazelnuts and refrigerate overnight. Preheat oven to 325 degrees F. Scoop batter into 1⁄2-inch balls and place 2 inches apart on baking sheet lined with a nonstick silicon mat, flattening them lightly with your palm. Bake in preheated oven until batter is flattened, bubbling, and fragrant, about 5 to 6 minutes. Remove pan from oven and let cool slightly, about 3 to 4 minutes. |
The above is a subrecipe of: Foie gras cocoa Napoleon, pineapple, hazelnut and ginger-pepper jelly
See main recipe/s for more information. |