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

Ingredients

Metric

Imperial

Method

1

Preheat the oven to 160°C/gas mark 3

2

Mix pectin with a quarter of the sugar and set aside

  • 3g of pectin
  • 203g of cane sugar
3

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

4

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

5

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

6

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

7

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

8

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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