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