I love how a little piece of homemade cocoa brittle (nougatine) can make any dessert look like it came from a fancy bakery.
This cocoa brittle recipe did actually come from somewhere quite fancy – the JW Marriott in Quito, Ecuador. However, it’s totally approachable. You can easily make cocoa brittle in your home kitchen.
Let’s back up a minute so I can tell you what I was doing in Ecuador and how I came upon a recipe from the JW Marriott. Two years ago, I entered my baked apple cider donuts into a contest run by Fair Trade USA to win a trip to tour Fair Trade farms. I won! (You can read about the trip in my post on Fair Trade Chocolate.)
While I was in Ecuador, I couldn’t pass up the opportunity to meet the incredible crew at the JW Marriott! They graciously offered me a pastry class while I was in town.
During my class, I mostly worked with chocolatier Christian. He patiently instructed me, making sure I could do each step before we moved to the next one.
The team taught me how to make the incredible needle and thread dessert shown below.
I’ll share more about the whole dessert some other time, but now I want to talk about how somehow in the process of learning to make this amazing dessert I became fixated on the chocolate soil next to the ice cream scoop. It tasted like a cross between an Oreo cookie, burnt caramel, and a dark chocolate bar. I insisted that Christian allow me to share their secret recipe for the soil.
It turns out that the soil uses the same recipe as cocoa brittle. Now I know how to make them both! I’m going to focus on the brittle first and talk more about the soil in my next post.
The brittle can be used to decorate cupcakes, cake, ice cream, cookies, or even just a plate!
Chocolate Brittle Recipe
- 100 grams sugar
- 35 grams whole milk
- 35 grams light corn syrup
- 85 grams unsalted butter
- 2 grams fruit pectin
- 10 grams cocoa powder
Preheat oven to 400 F.
In a medium-sized pot, add milk, sugar, light corn syrup, and butter over medium heat.
When the butter is melted, whisk in the fruit pectin.
Heat until the mixture reaches 220 F.
Remove the mixture from heat and whisk in the cocoa powder.
Pour out to a Silpat-covered 13" x 18" baking sheet and bake for 5-8 minutes, until small bubbles form over most of its surface.
Cool to room temperature.
Peel the brittle off of the Silpat and break into small pieces.
What will you put this cocoa brittle on?