Tuile Chips.

Being a bartender sometimes feels like being a chemist or a cook. Knowing how to use different substances, how it reacts in the cocktail and also in your mouth can be similar to a science. But in the end, that's what can make different experience from your cocktails. So don't be afraid of trying new ways, techniques and technologies, to improve the experience, that your cocktails provide.

• Ingredients
  10 g plain flour
  90 g water
  edible blue color

Mix the ingredients thoroughly using a whisk. Heat a small splash of plant-based oil in a non-stick pan. When oil is thoroughly heated, pour the required amount of dough into the pan and watch the dough cook and water evaporate. Gradually, the dough will begin to form tuile until it begins to have a soft matte color and its edges begin to peel off the pan. At that precise moment, remove the chip using tweezers and place on a paper to dry off excess oil.

Store in an airtight container. Similarly to other products, place a Silikagel satchel or another form of desiccant which prevents dampness from interacting with the stored product.

Pay attention to sizzling oil. To prevent burns I recommend wiping the pan with a paper towel after each chip is made. Use fresh oil every time to fry new chips.

I used this type of Garnish in my cocktail called Blue Sky. The recipe can be found here or in the book.
You can also buy the print, which was created by photographer Adrián Chrzan, who is responsible for all the pictures of cocktails, ingredients and technologies used in the book.