Cocoa Nib Tuile

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Submitted by Hotel Yountville
Executive Chef David Frakes

Makes: 8 Servings


  • ½C Sugar
  • ¼ C Light Corn Syrup
  • 1 T Brown Sugar
  • 1T Butter (room temperature)
  • Small Pinch Salt
  • ¼ C Cocoa Nibs
  • ¼ C Pistachios (chopped)


    Line rimmed baking sheet with parchment paper.

    Whisk first 5 ingredients in a bowl to blend. Stir in cocoa nibs and chopped pistachios.

    Drop mixture by Tbsps onto prepared sheet, spacing 1-in apart.

    Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will
    ; flow together into 1 piece on baking sheet).

    Remove from oven; cool completely on sheet.  Break tuile into pieces.

    Store in air-tight container for up to 2 days.

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