Apparently we have a ban on cheesy 80’s music in our house. Wish he’d mentioned it before we agreed to move in together. Or perhaps you never truly know someone until you start living with them and discover their little quirks. Such as belting out Whitney Houston classics into a hair brush or eating ice-cream at midnight. That would be me, guilty on both counts.
I’ve discovered many interesting aspects about the boy over the years. Some things being more surprising than others. He :
-Has the annoying tendency to return from business trips with nothing but a load of laundry.
-Is very brand specific about his breakfast cereal and toothpaste.
-Doesn’t put toilet seat down.
-Needs regular feeding or will get grumpy and complain about feeling weak.
-Needs dessert (this last point actually works quite well in both our favours).
Forget chalk and cheese. We’re like chocolate and cheese. Seemingly disparate but surprisingly not such a bad combination.
Which is why when Alice Medrich described these tuiles being “as addictive as potato chips”, I somehow managed to put 2 + 2 = 5 and decided what was needed to garnish these tuiles were some crushed potato chips and a sprinkling of parmesan cheese. Potentially a bad idea in theory, but the salty potato chips and hint of cheese worked well together to enhance the texture and flavour of the chocolate wafers. These are also good dipped in caramel sauce.
If your stomach turns at the thought of chips and chocolate, make the tuiles with a different garnish, or dispense with the garnish altogether and enjoy them as they are. They have a lovely snap and true to Alice Medrich’s word, they are very addictive. The entire batch I made was gone in no time, because we kept reaching for just one more wafer.
So 2 + 2 = 5 = 0? Bad math, great snack.
Cocoa Bark :
(from Chewy Gooey Crispy Crunchy by Alice Medrich)
4 tablespoons butter, melted and still very warm
20g natural (non-alkalized) cocoa powder, sieved after measuring
1/8 teaspoon salt
2 large egg whites
1 tablespoon plus 1 teaspoon plain flour
Preheat the oven to 175’C. In a small bowl, whisk together the melted butter, sugar, cocoa and salt. Whisk in the egg whites. Add the flour and whisk only until combined. Let rest for at least 10 minutes or cover and refrigerate for up to 3 days.
To bake, use an offset spatula to spread half the batter onto each of two cookie sheets lined with silicone mats. Each sheet of batter should be about 9 by 13 inches wide and less than 1/8 inch thick. [Sprinkle each sheet with your topping of choice. I used crushed potato chips and grated cheese. You can even use nuts or crushed peppermint candies as suggested by the author]
Bake each sheet for 11 to 13 minutes until the batter turns a faintly darker shade of brown. Rotate the pan from back to front halfway through the baking time to ensure even baking. Cool completely on a rack before breaking the cookie into random shards.