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1
Thaw Phyllo pack and remove 3 sheets.
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2
Refold and return remainder to the freezer.
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3
Cover the 3 sheets with a slightly damp kitchen towel.
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4
Melt Clarified Butter in the Micro and whisk into the Cocoa until smooth.
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5
Place a sheet of 1/2 sized parchment on a 1/2 sized SheetPan and reserve.
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6
Place one sheet of the Phyllo on a Stainless or Marble surface.
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7
Using a pastry brush, baste the sheet thoroughly with the Cocoa Mixture, stroking from the center outwards so not to tear it.
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8
Sprinkle inchmedium inch with sugar.
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9
Add another sheet of Phyllo and repeat through 3 sheets.
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10
Lift the stack with a Pastry Spatula and lay upside-down on the baking parchment on the SheetPan.
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11
Baste the bottom (now upside) of the stack with the chocolate.
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12
Coat with the sugar.
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13
Cut into triangles with a sharp knife or use a cookie cutter to cut shapes.
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14
Leave excess in place and cover all with another 1/2 sized sheet of Parchment.
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15
Place another 1/2 sized Baking Sheet on top and weight with an 8 inch Cast Iron Skillet.
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16
Bake at 350F (180C) F for 15 minutes until the Phyllo is crisp.
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17
Remove the Cast Iron Skillet, the upper Baking Sheet, and the upper parchment and allow the rest to cool on a rack for 10 minutes.
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18
Remove the scraps and break up to feed to the Kiddsters.
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19
Use the shapes to garnish your favorite Chocolate Dessert.
