A delicate, lacy chocolate tuile infused with umami-rich miso, paired with crunchy caramelized cocoa nibs — an interplay of sweet, salty, and bitter elements.
Serves 6–8
Ingredients:
- Miso chocolate tuiles (see sub-recipe)
- Caramelized cocoa nibs (see sub-recipe)
- Dark chocolate ganache (see sub-recipe)
- Cocoa Powder (for garnish)
Speciality Items:
- Food Scale Need it? Click here to start cooking
- Flour Sifter Need it? Click here to start cooking
- Silicone baking mat Need it? Click here to start cooking
- Offset spatula Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Nutty, salty-sweet profile harmonizes with miso/chocolate.
Dense caramel and spice enhance deep cocoa notes.
Steps:
- Plate the tuile alongside a quenelle (smooth, oval-shaped scoop) of chocolate ganache.
- Scatter caramelized cocoa nibs over or around for texture and contrast.
- Optionally dust with cocoa powder.
- Serve immediately for maximum crispness and aromatic impact.
- Miso chocolate tuiles (see sub-recipe)
- Caramelized cocoa nibs (see sub-recipe)
- Dark chocolate ganache (see sub-recipe)
- Cocoa Powder (for garnish)
Miso Chocolate Tuile
Ingredients:
- 50 g – Unsalted butter (melted)
- 50 g – Powdered sugar
- 25 g – All-purpose flour
- 10 g – Cocoa powder
- 1 – Egg white
- 1 tsp – White miso paste
- Pinch – Sea salt
Steps:
- Preheat oven to 170°C (340°F) and line a baking tray with a silicone mat.
- Whisk together melted butter, powdered sugar, miso paste, and egg white until smooth.
- Sift in flour, cocoa powder, and a pinch of salt; mix until combined.
- Spread thinly onto silicone mat using an offset spatula into desired shapes (rounds or ovals).
- Bake for 7–8 minutes until edges darken slightly and tuile is lacy.
- While hot, drape over a rolling pin or mold for a curved shape if desired. Cool until crisp.
Caramelized Cocoa Nibs
Ingredients:
- 50 g – Cocoa nibs
- 30 g – Granulated sugar
- 10 mL – Water
- Pinch – Sea salt
Steps:
- Combine sugar and water in a small pan and heat until sugar dissolves.
- Add cocoa nibs and stir continuously until sugar caramelizes and coats nibs evenly.
- Remove from heat, spread on parchment paper, and sprinkle with a pinch of sea salt.
- Cool completely and break apart any clusters.
Dark Chocolate Ganache
Ingredients:
- 100 g – Dark chocolate (70%)
- 50 mL – Cream
Steps:
- Heat cream until just simmering, pour over chocolate, stir until smooth.
- Chill slightly to thicken.
More Info
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