Drawing Lines and Dots

For lines: The trick with drawing lines is speed. Get your line started before it reaches the tart. Have enough workspace around the tart. The quickest flick of your wrist and forearm, started as much as 12 inches before the tart, and ending a bit after it, should assure a perfect line. From start to finish apply pressure to the chocolate to keep it flowing.

For dots: Put the tip of the bag up to the surface without touching it and squeeze until a small dot comes out. Halfway into the dot, stop squeezing and lift the bag up and away. A dot will set in a few seconds.