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Cocoa Brittle

Cocoa Brittle

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.

jw marriott quito

From left to right: Arsenio García, Pastry Chef; Christian Salazar, Chocolatier; Juan Francisco Montaleza, Pastry Chef Supervisor;  Me!, Diego Reino, Pastry Chef; Cesar Suarez, Pastry Chef

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.

jw marriott quito

The team taught me how to make the incredible needle and thread dessert shown below.

jw marriott quito

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.

cacao brittle in quito

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

Chocolate Brittle Recipe

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Cocoa Brittle
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4.43 from 7 votes

Cocoa Brittle

I love how a little piece of homemade cocoa brittle (nougatine) can make any dessert look like it came from a fancy bakery.
Course Dessert
Cuisine American
Keyword cake topper, cocoa brittle, cocoa brittle recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 20 servings
Calories 57kcal
Author Stef


  • 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.



Yield: about one 13" x 18" baking sheet worth of brittle


Nutrition Facts
Cocoa Brittle
Amount Per Serving
Calories 57 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Cholesterol 9mg3%
Sodium 2mg0%
Potassium 9mg0%
Carbohydrates 6g2%
Sugar 6g7%
Vitamin A 110IU2%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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