How to Make Piping Chocolate

There is nothing more appetizing than baked desserts decorated with swirls, flowers and other shapes made of creamy chocolate. Fortunately, you do not have to be a seasoned professional to make these aesthetically pleasing desserts on your own. Whether you are a beginner or have been decorating cakes for a long time, you can use piping chocolate to create artistic designs and text on birthday cakes and other treats.

Things You'll Need

• Heat-safe bowl
• Saucepan
• 7 oz. chocolate
• 8.5 oz. cream
• Piping bag or plastic baggie

Instructions

1. Break the chocolate bar into small pieces. Combine the chocolate pieces with the cream in a heat-safe bowl.

2. Fill a saucepan half full of water and bring the water to a boil. Place the bowl into the saucepan. Stir until the cream and chocolate are well mixed together.

3. Remove the bowl from the saucepan. Set the bowl aside to cool until the chocolate mixture is firm enough to stick to a utensil without dripping.

4. Use a spatula to move the chocolate from the bowl to a plastic baggie or piping bag. Cut off one of the corners of the baggie or the tip of the piping bag to release the chocolate.

Tips & Warnings

• To prevent burning, temperatures at which chocolate is melted should not exceed 125 F.

References

• "Chocolate : Rich and Luscious Recipes for Cakes, Cookies, Desserts and Treats"; Kathryn Hawkins; 2008
• How to temper chocolate