Chocolate Piping Gel

Preparation info
  • Makes

    11 lb

    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Dark chocolate, 64%, finely chopped


Warm the chocolate to 130°F/54°C and add one-third of the gel. Stir gently using a whisk until totally blended. Add the rest of the gel and stir thoroughly. Strain through cheesecloth and keep in airtight containers.