Tuile Dentelle Chocolate: Butter 100g 100% Chocolate 100 g (unsweetend) Glucose 80 g Sugar 300 g Pectin 5 g Cocoa Powder 20 g Water 160 g In a small pan, melt butter, chocolate, and glucose. Add the sugar, pectin, and cocoa powder off the heat. When combined, add water and bring to rolling boil. It should be the consistancy of bechemel. Chill. At this point, we just keep it in the walk-in until we need a sheet or two. So you spread it evenly and thinly on a silpat. Bake at 400 for about 15 minutes (at the thickness we do it). You can tell when it's done because it bubbles up a lot while baking, and when the bubbles slow down, you take it out. If it's not baked enough, it doesn't snap as well... it kinda bends a bit. It also over-bakes very soon after it's done... I'm sorry this recipe is so intense, this is one of the more complicated ones we use...