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Preheat the oven to 160°C/gas mark 3
Mix pectin with a quarter of the sugar and set aside
Add the rest of the sugar, water, glucose, cocoa powder and butter to a pan and slowly bring up to the boil
Whisk in the pectin and sugar mix, bring back to the boil and remove from the heat
Add the chocolate, and, once melted, use a hand blender to blend it in
Allow the mixture to cool, then spread it thinly on a silpat mat. Cook at 160°C for 12 minutes
Once the tuile is ready, remove it from the oven and put the silpat pat (with the tuile still on it) face down onto a cool work surface. You should be able to peel away the mat from the tuile
Once cool, break the tuile into shards and use to garnish your desserts. We added a few shards to a Pots & Co Salted Caramel & Chocolate Ganache