Chocolate tuile

Edward Fulcher

Edward Fulcher

23rd November 2011
Edward Fulcher

Chocolate tuile

This recipe is great for garnish on your dish. 


  • 150g fondant
  • 100g glucose
  • 75 g chopped chocolate paste ( 100%)


Boil fondant and glucose to 140 degrees, pull the pan off the heat and add in your chocolate paste mix until chocolate has melted and put back on heat to warm the sugar as it will start to solidify, being careful not to catch it on the bottom. Now put your mix onto a sil pat mat and roll out to 1/2cm then using a knife score 1/2 cm cubes so that when it is hard you can break these up and they are good portion sizes but do this quickly as it will set hard,
To create your tuile simply put one of the cubes on to a sil pat mat, put into the oven on 180 degrees and melt the cube then take it out and move the tuile around abut as there will be air bubbles and you do not want them, then place a little piece of parchment on top abc roll out thin the remove and being careful, pick up the tuile and pull on each end and allow to set.

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