- 0.5g Pectin
- 16g Water
- 8g Glucose
- 100g 100% Chocolate
- 20g Cocoa Powder
- 10g Butter
- 40g Caster Sugar
Chocolate Tuile
Martyn Wilson
26th September 2011
Chocolate Tuile
Bring the Water, Glucose and Butter to the boil.
Mix the pectin in with the sugar, add to the water...
Ingredients
Method
Bring the Water, Glucose and Butter to the boil.
Mix the pectin in with the sugar, add to the water, dissolve and cook out the pectin.
Take off the heat and add the chocolate/cocoa powder, stir till the chocolate's melted and everything is incorporated.
Spread on a silpat, place in the oven at 120c until you see it starting to bubble. Let it cool and break pieces off.
Built by Chefs. Powered by You.
For 17 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.
