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Piping Chocolate Decorations
Appears in
By Anne Willan
Published 1989
Chocolate can be piped into ornamental shapes for decorating desserts and cakes. Once you are experienced you can pipe chocolate free-hand directly on to cakes and desserts, but for a first attempt it is advisable to pipe over traced outlines, as shown here. When piping directly onto a cake or dessert, always point the cone upward between words or shapes so the chocolate does not leak out and spoil the decoration.
- Trace a simple drawing on to a piece of thin paper. Tape a sheet of wax paper or parchment to the work surface in two places so it will be steady, then slide the drawing under the sheet of paper.
- Make two or more paper piping cones. Fill one with tempered or cooled, melted chocolate and fold the top to seal. Keep the rest of the chocolate warm, so that when the first cone is finished you will be able to fill the second cone and continue.
- Using light pressure, pipe melted chocolate on to the paper following the outline of the drawing, letting the chocolate fall evenly from the tip without forcing it. Leave it to set at cool room temperature, or refrigerate.
- Once set, remove the decorations carefully with a metal spatula, handling them as little as possible so the chocolate does not melt or become dull.
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