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Chocolate Piping Gel
Preparation info
- Makes
11 lb
- Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Dark chocolate, 64%, finely chopped |
Method
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.
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