Chocolate caramel tuile

steve bennett

steve bennett

3rd February 2012
steve bennett

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

  • 300g sugar (a)
  • 165g glucose syrup(a)
  • 180g dark chocolate (b)

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.

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