Piping Chocolate

Preparation info

  • Yield:

    1 cup

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Piping chocolate can be purchased from chocolate manufacturers, but the quality of the product is not commensurate with the price, considering that you can make the same thing for about one-eighth of the cost. For practical reasons, I prefer to use coating chocolate for piping chocolate decorations that will be moved after they have hardened because I can be certain the coating chocolate will set up firm.

If you do not have or do not want to use coating chocolate, real chocolate must be perfectly tempered to be utilized the same way. In cases where the decoration is not moved—when it is piped directly on to a pastry or is used for decorating a dessert plate, for example—real chocolate can be used without tempering, as the addition of a liquid will aid in setting the chocolate sufficiently. Keep in mind, however, that piping chocolate made from real untempered chocolate will not hold up as long and may start to bloom within a few hours.