Cacao tuile

Instructions

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