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Encyclopedia of Chocolate: Essential Recipes and Techniques

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

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Fit the tip from inside the piping bag and twist the bag just above the tip to close off the hole. Then fold over the sides of the open end, making sure the folds are wide and leave an opening that is large enough to fill the bag cleanly. You can use a water jug to support the bag (tuck the folds over the rim) so that both hands are free to fill it. When the bag is full, unfold the edges and close the top of the bag by twisting it tightly. Push the contents down a little before you cut the tip of the bag to use it.

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