Cocoa Tuile

INGREDIENTS

• 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

• 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

• 120g of 70% Palenque Luker dark chocolate

• 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 Salted Caramel & Chocolate Ganache pot