Sugar Nut

So, I went for her easier option: Chocolate and Almonds Tuiles. It is a basic melted mixture of chocolate and almonds, re-modeled in the form of tuiles. Sounds easier and safer than average Tuiles. And to the kitchen I went, to finally complete this challenge. Melting chocolate, toasting almonds, cooling chocolate. But the Problem is, I am not a Chocolatier (as I have already stated before), so, I don't really know how to temper my chocolate, which means: My tuiles would not look as shiny and glossy as perfect chocolate tuiles, AND, they would be easier to melt, after molded. But ok, I could not stop anymore. I must go on..
So, melted chocolate, toasted almonds, cooled chocolate and almonds, mixed them together, spread in small circles in parchment paper, and allow it to cool. But for the Tuiles to have it's characteristic Tuiles look, it must cool on a round surface. There is just one problem that wasn't really taking care of... Round surfaces aren't stable for a couple of spreads of chocolate. Therefore, kids, be careful when moving the rolling pin, bottle, plastic roll or anything you might use to make the round shape... I wasn't.

But there were only two tuiles in there, so, that wasn't really a loss.

But in the end, everything went nice. We were ordered to make one recipe of tuiles and pair it with something fresh and creamy. If that's the case, my best option would be my easy Passion Fruit Mousse, which has just enough flavor as to balance with the dark chocolate from the tuiles!

Thank you, Karen and Zorra! This challenge was great, and I thank you for the learned lesson: I'll have to learn a lot to be able to go back to Tuiles baking! ^.~
P.S.: You will find all the recipes (but my Passion Fruit Mousse recipe) in Karen's blog!