Caramel tuile –Chocolate caramel tuile
| ¼ Cup | (3 oz) | Honey | 90 g |
| ¾ Cup | (6 oz) | Extra fine granulated sugar | 180 g |
| 4 oz | (4 oz) | Semi or bittersweet chocolate | 120 g |
- In a saucepan bring the honey to a boil. Add the sugar and stir to combine. Boil without stirring any further to 335°F (168C°). Chop the chocolate in small pieces.
- Remove from heat and stir in the chocolate using a heat resistant or wooden spatula. Immediately roll the mixture between two silpats or on a lightly oiled surface to a thickness of about 2-3 stacked credit cards.
- Once cooled, using a roiling pin roll the chocolate caramel to a fine powder (Do not roll on a Silpat).
- Work the caramel powder thru a sift into a desired pattern onto a silicone mat 1/32 inch (1mm) thick. The pattern can be done freestyle or using a stencil.
- Bake at 400°F (205°C) until the caramel becomes liquid, about 5 minutes.
- Upon removal from the oven shape the chocolate caramel brittle into curves, rolled around a parchment paper wrapped rolling pin or simply leave flat.
Kevin L. Vu
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