A crisp, caramelised tuile with a generous sprinkling of cocoa nibs.
Preheat the oven to 200°C.
Place the butter and the water in a saucepan and melt over a low heat.
Mix together the rest of the ingredients, taking care not to incorporate air into the mixture. Spoon the mixture on to a baking tray, leaving plenty of space between each spoonful (aim for about 9 spoonfuls per baking tray).
Transfer to the oven and cook for approximately 5 minutes, keeping a very careful eye on the colour of the tuiles - you are looking for a golden caramel colour.
Remove from the oven and allow to cool a little before shaping.
«You can also spread the mixture on to the baking tray to make one large tuile which can then be broken up once cooked.»