Cacao tuile

This crispy cacao tuile goes perfectly with any creamy dessert, like ice creams, syllabubs and possets. It's also a great way to decorate simple desserts, and comes together very quickly. Here we've served it with a Pots & Co Salted Caramel & Chocolate Ganache. Pots & Co’s full dessert range can be found on their website.

First published in 2023






Preheat the oven to 160°C/gas mark 3


Mix pectin with a quarter of the sugar and set aside

  • 3g of pectin
  • 203g of cane sugar

Add the rest of the sugar, water, glucose, cocoa powder and butter to a pan and slowly bring up to the boil


Whisk in the pectin and sugar mix, bring back to the boil and remove from the heat


Add the chocolate, and, once melted, use a hand blender to blend it in


Allow the mixture to cool, then spread it thinly on a silpat mat. Cook at 160°C for 12 minutes


Once the tuile is ready, remove it from the oven and put the silpat pat (with the tuile still on it) face down onto a cool work surface. You should be able to peel away the mat from the tuile


Once cool, break the tuile into shards and use to garnish your desserts. We added a few shards to a Pots & Co Salted Caramel & Chocolate Ganache

First published in 2023

Andrew Chelley is the Senior Development Chef at Pots & Co, a company making handmade potted desserts from high-quality ingredients. He has previously worked at many different restaurants including the Michelin-starred L’Atelier de Joël Robuchon in Paris, Kitchen W8 and Bluebird in Chelsea. He previously worked with Phil Howard at Sonny’s.

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