- 300g sugar (a)
- 165g glucose syrup(a)
- 180g dark chocolate (b)
Chocolate caramel tuile
steve bennett
3rd February 2012
Chocolate caramel tuile
Nice as a tuile for petit four, or as a garnish for chocolate desserts, or as a tube to be filled with mousses or granita's (like the white Russian granita)
Ingredients
Method
Caramelise (a) to a golden caramel colour, cool slightly and add (b).
While still pliable, roll between acetate sheets or greaseproof paper to form thin sheets, then place into oven for 10seconds to soften again, remove from oven and cut to shape while soft enough.
Can also be rolled around cylinders to create tubes.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
