Chocolate Tuile Wafers

Artisan
Restaurateur
Pectine NH Sosa Chocolate Tuile Wafers

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.