Chocolate tuiles

Saliha

Well-known member
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Tuiles are wafer-thin almond biscuits that get their name from the French for 'tile', after the roof tiles they are meant to resemble. These chocolates are a play on the classic recipe and melt beautifully in the mouth.


Ingredients

25g caster sugar
1 tsp water
20g crushed almonds
100g chocolate of your choice, chopped or in pellet form

Method

1.Make a light syrup by adding the sugar to the water in a pan and heating gently until the sugar is dissolved.
2.Add the almonds to the syrup and return to the heat. Cook on a low heat until a teaspoonful of syrup dropped into iced water forms a ball that yields to slight pressure and turns into a light caramel full of nuts.
3.Pour the caramel onto a sheet of baking parchment and leave to set into a toffee-like product. When set, crush the toffee into tiny pieces.
4.Temper the chocolate (see below) and mix the toffee pieces into the tempered chocolate.
5.Drop a teaspoon of the mixture onto a small piece of baking parchment – you need a piece of paper for each tuile.
6.Using the back of a teaspoon, spread the mixture into a disc.
7.Slightly drape the parchment over a bowl or rolling pin and leave the tuile to set in a curved shape.
8.When set, peel the paper from the tuile.

How to temper chocolate

1.Melt about two-thirds of the chocolate you'll need. Gradually stir in the remaining cold chocolate, stirring until melted. When no more solid chocolate will melt into the liquid, the chocolate is tempered.

Source: http://www.channel4.com/4food/recipe...-tuiles-recipe
 
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