Ingredients
1 1/4 teaspoons milk
1/4 cup unsalted butter
3 tablespoons sugar
1 1/8 teaspoons honey
1 teaspoon light corn syrup
2 1/4 teaspoons almond flour
1 1/2 teaspoons cocoa powder
2 1/2 teaspoons cocoa nibs, crushed
Preparation
Preheat oven to 350 degrees.
Place milk, butter, sugar, honey, and corn syrup in a medium saucepan over medium heat. Cook until mixture reaches 220 degrees on a candy thermometer.
Meanwhile, sift together almond flour and cocoa powder. Remove milk mixture from stove and stir in almond flour mixture and cocoa nibs. Pour mixture out onto a nonstick baking mat. Place a piece of parchment paper over batter; roll out as thin as possible. Transfer baking mat to a baking sheet.
Transfer baking sheet to oven and bake for 10 minutes. Remove from oven and immediately cut out heart shapes using a 1 1/2-inch heat-shaped cutter. Transfer to a wire rack and let cool completely. Tuiles may be stored in an airtight container for 3 to 4 days.
