Cacao tuile

Cacao tuile

This crispy cacao tuile goes perfectly with any creamy dessert, like ice creams and possets. It's also a great way to decorate simple desserts.
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  1. Step 1

    Preheat the oven to 160°C/gas mark 3
  2. Step 2

    Mix pectin with a quarter of the sugar and set aside
  3. Step 3

    Add the rest of the sugar, water, glucose, cocoa powder and butter to a pan and slowly bring up to the boil
  4. Step 4

    Whisk in the pectin and sugar mix, bring back to the boil and remove from the heat
  5. Step 5

    Add the chocolate, and, once melted, use a hand blender to blend it in
  6. Step 6

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