Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.

　　

Ingredients

24 tuiles

　　8 ounces bittersweet chocolate, finely chopped

　　1 cup toasted, skinned, finely ground hazelnuts

　　

Step 1

Halve 4 parchment paper sheets lengthwise and set aside. Prepare a stencil using a piece of cardboard 6 inches long by 4 inches wide. Draw a circle 2 1/2 inches in diameter in the upper half of the cardboard then cut out the circle. The stencil is the cardboard with the circle removed.

　　

Step 2

Melt and temper the chocolate (see pages 25–30), then stir in the ground hazelnuts thoroughly. Set the stencil over a strip of parchment paper and spread about a tablespoon of the mixture over the opening, using an offset spatula with a 4-inch blade. The tuiles should be no more than 1/8 inch thick. Lift the stencil off the parchment paper and scrape the excess chocolate mixture from the stencil back into the bowl. You should be able to place 4 tuiles on each strip of parchment paper.

　　

Step 3

Let the tuiles set for 3 to 4 minutes, then carefully drape the parchment paper with the tuiles over a rolling pin that is set on a jelly roll pan. Chill the tuiles in the refrigerator until firm (10 to 15 minutes). Gently peel the parchment paper off of the curved tuiles. In a tightly covered container wrapped in several layers of aluminum foil, the tuiles will keep for 1 week at room temperature or 1 month in the refrigerator. The tuiles are best served at room temperature.

　　

VARIATIONS

Step 4

White Chocolate Tuiles: Substitute 10 ounces white chocolate for the bittersweet chocolate.

　　

Step 5

Coconut Chocolate Tuiles: Substitute 2 cups shredded sweetened coconut, lightly toasted, for the hazelnuts.

　　

Step 6

Nibby Tuiles: Substitute 1 cup roughly chopped cacao nibs for the hazelnuts.

　　Truffles, Candies, and Confections