Friday, September 12, 2008

crispy chocolate

the name implies two sensations brought on by this brittle. its crispy and while you masticate, your teeth make a paste from the sugar and cocoa nibs thus creating chocolate.

cocoa nib brittle

2.5 cups sugar
0.5 cups light corn syrup
3 oz butter
8 oz water
0.75 tsp baking soda
0.5 tsp salt
1 cup cocoa nibs

heat sugar, syrup butter and water until caramel color.
remove from heat. add baking soda, salt and cocoa nibs.
return to heat and stir to disperse dry ingredients. 5 minutes.
pour brittle onto silpat mat.
cover brittle with another silpat mat and roll out thin.
cool and store in air tight container.

1 comment:

Chicken Fried Gourmet said...

Thanks, how about the torchon recipe as well :)