Hazelnut Chocolate Tuiles

Directions

1. 1
   Halve 4 parchment paper sheets lengthwise and set aside.
2. 2
   Prepare a stencil using a piece of cardboard 6 inches long by 4 inches wide.
3. 3
   Draw a circle 2 1/2 inches in diameter in the upper half of the cardboard then cut out the circle.
4. 4
   The stencil is the cardboard with the circle removed.
5. 5
   Melt and temper the chocolate (see pages 2530), then stir in the ground hazelnuts thoroughly.
6. 6
   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.
7. 7
   The tuiles should be no more than 1/8 inch thick.
8. 8
   Lift the stencil off the parchment paper and scrape the excess chocolate mixture from the stencil back into the bowl.
9. 9
   You should be able to place 4 tuiles on each strip of parchment paper.
10. 10
    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.
11. 11
    Chill the tuiles in the refrigerator until firm (10 to 15 minutes).
12. 12
    Gently peel the parchment paper off of the curved tuiles.
13. 13
    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.
14. 14
    The tuiles are best served at room temperature.
15. 15
    White Chocolate Tuiles: Substitute 10 ounces white chocolate for the bittersweet chocolate.
16. 16
    Coconut Chocolate Tuiles: Substitute 2 cups shredded sweetened coconut, lightly toasted, for the hazelnuts.
17. 17
    Nibby Tuiles: Substitute 1 cup roughly chopped cacao nibs for the hazelnuts.