Best Cocoa Nib Tuiles Recipes

Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile image

Provided by Food Network

Categories dessert

Time 1h12m

Yield 4 servings

Number Of Ingredients 19

1 3/4 cup heavy cream
1 cup water
1/2 cup sugar
1 1/2 teaspoons carrageenan
1 cup 40 percent dark chocolate chips, melted
1 cup heavy cream, plus 1 cup
1 cup cocoa nibs
4 sheets bronze gelatin, bloomed
1/4 cup egg whites
1/2 cup sugar
3 cups port
4 cloves
2 sticks cinnamon
1 star anise
1 whole allspice
1/2 cup isomalt
1/2 cup cocoa nibs
1/4 cup ground shortbread cookies
Raspberries for garnish

Steps:

To make the chocolate sheet: In a saucepan, mix the cream, water, sugar, and carageenan. Add the melted chocolate and bring to a boil, stirring continuously. Pour through a chinois onto an acetate-lined quarter sheet pan. Let set.;
To make the cocoa nib cream: Bring 1 cup of the cream to a boil in a saucepan with the cocoa nibs. Simmer for 5 minutes, and then pour into a blender and blend well. Transfer to a bowl and add the gelatin.
In a medium bowl, whip the whites and sugar to medium peaks. Fold the whites into the cocoa nib mixture. Whip the remaining 1 cup cream to soft peaks and fold into the nibs-egg white mixture. Pour onto an acetate lined quarter sheet pan.
To make the port sauce: In a small saucepan, simmer the port with the cloves, cinnamon, star anise, and allspice until it reduces to a syrup consistency.;
To make the cocoa nib tuiles: Preheat the oven to 375 degrees F.
Grind the isomalt, cocoa nibs, and shortbread cookies into a fine powder. Sift onto a parchment paper-lined sheet tray. Bake for 7 minutes. Let cool slightly and cut into desired shape.
To assemble: Gently place the chocolate sheet atop the cocoa nib cream sheet. Using a ring cutter, cut out a circle or square. Top with a similar size cocoa nib tuile. Garnish with a few fresh raspberries dressed in the port sauce.

Cocoa Nib Hot Chocolate image

Provided by Alton Brown

Categories beverage

Time 50m

Yield Four 6-ounce servings (24 ounces)

Number Of Ingredients 6

1 ounce cocoa nibs
16 ounces whole milk
6 ounces 65-percent to 70-percent bittersweet chocolate, finely chopped
3 ounces sugar
2 ounces water
1/4 teaspoon kosher salt

Steps:

Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside.
After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Serve immediately.