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.
Ingredients
Metric
Imperial
- 3g of pectin
- 203g of cane sugar
- 105ml of water
- 68g of glucose
- 4g of cocoa powder
- 100g of butter
- 120g of 70% Palenque Luker dark chocolate
Method
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
- 203g of cane sugar
- 105ml of water
- 68g of glucose
- 4g of cocoa powder
- 100g of butter
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
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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