 Microplane
why not microplane some white chocolate in? so its more like grated parmisan than chunks and easy to work with. you could also pulverize white chocolate in the food processor and add the dust to your formula.
I've gone with cocoa for a simple honey tuile in the past.
what formula are you working with? hippenmas, lace?
Because you are a chef in training, I am moving your post to the general pastry/baking area. |