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Piping Chocolate for Writing and Decorating

Ingredients

  • 1 oz30 gdark couverture chocolateDark chocolate with extra cocoa butter for coating and glazing. In the US use bittersweet or semisweet baking chocolate bars (not chocolate chips); in the UK, dark couverture chocolate or a good dark cooking chocolate bar.
  • 1 tbsp20 ghoney
  • 2 ½ tbsp40 gevaporated milkIn Germany this is unsweetened evaporated milk unless the recipe says sweetened. In the US use evaporated milk; in the UK, evaporated milk.

Method

  1. Melt 1 oz (30 g) dark couverture chocolate over a water bath.

  2. Warm 1 tbsp (20 g) honey and stir it into 2 ½ tbsp (40 g) evaporated milk. If needed, pass it through a sieve.

  3. If needed, pass it through a sieve.

  4. Add three teaspoons of the honey milk to the chocolate and stir until the chocolate turns grainy (rough and uneven). Gradually stir in 3 to 4 more teaspoons of honey milk until the piping chocolate is smooth.

  5. Then it's best to fill it into a small cone rolled from parchment paper and start writing.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/piping-chocolate-for-writing-and-decorating/