Chocolate Tuile

Martyn Wilson

Martyn Wilson

26th September 2011
Martyn Wilson

Chocolate Tuile

Bring the Water, Glucose and Butter to the boil.
Mix the pectin in with the sugar, add to the water...


  • 0.5g Pectin
  • 16g Water
  • 8g Glucose
  • 100g 100% Chocolate
  • 20g Cocoa Powder
  • 10g Butter
  • 40g Caster Sugar


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.

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