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chocolate,baking,food,technique

Now with these fairly simple steps you get an inside of how bakers get the yummy chocolate so deliciously lined on cakes and such. All it takes is just a simple trick

• Fill a pastry or Ziploc bag halfway full with chocolate chips or chopped, flaked chocolate. The best chocolate for drizzling or coating has a high amount of cocoa butter.

• Depending on how you feel about microwaving plastic, you can put the bag directly in the microwave and melt the chocolate using low power and 30-second increments.

• We are rather wary of microwaving plastic, however, so usually we melt our chocolate in a saucepan on the stove and scoop it into a plastic bag after it has liquified. A side advantage to this is being really sure that the chocolate is completely liquid – we have another post later about what happens when it is not!

• When the chocolate is completely melted, snip off a tiny corner of the bag’s tip with scissors, or poke a hole with a sharp skewer.

• Squeeze slightly to drizzle over the delicious thing you’re decorating, reheating the bag if necessary to soften the chocolate again.

Let the baking commence!