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Tuiles
Molded Disks
Preparation info
- Difficulty
Complex
Appears in
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
Before chocolate hardens (crystallizes), it will take on whatever shape you give it. If you curve it by placing it in a tuile mold or draping it over a rolling pin, you will have tuiles that will snap perfectly when you break them.
Ingredients
10 ½ oz. 300 g
Method
Fill a piping bag with tempered chocolate and pipe out small quantities onto a strip of acetate (1).
Cover with a second strip of plastic and press down lightly with a rolling pin to make oval disks. Do not roll them out too thinly. Immediately separate the two