Chocolate Tuile Wafers
Artisan
Restaurateur
Ingredients
270 g Caster sugar
4 g SOSA Pectin NH
150 g Dry butter
90 g SOSA Glucose DE38/40
5 g COCOA POWDER
80 g GUANAJA 70% COUVERTURE
70 g Water
Mix the sugar and Pectin NH together.
Heat together the butter, glucose, COCOA POWDER and water, and add in the sugar and Pectin NH.
Boil until the texture is smooth and creamy.
Take the pan off the heat and add the chopped chocolate.
Spread the mixture as thinly as possible on a silicone sheet.
Bake in a fan-assisted oven at 355-375°F (180-190°C).
Store in a dry place after baking.
