Chocolate tuille

60 grams	egg white
40 grams	sunflower oil
10 grams	butter
50 grams	sugar
25 grams	flour
25 grams	cacao powder

Mix the egg white with the sunflower oil, the butter, the sugar, the flour and the cacao powder. Now blend it till smooth. Once it’s smooth spread it on a branche tuille mold. Then bake it at 160 degrees Celsius for around 20 minutes. When the mold is still hot remove the tuilles to prevent them from breaking. Keep them dry and covered for later.

Recipe used in rhubarb & chocolate dessert