A decorative piping of chocolate makes for a pretty garnish on top of a tart, cake or individual dessert. There are classic patterns to follow and repetition and practice are the key. It’s just like learning to draw using chocolate.
Makes about 3 dozen
- 2 oz bittersweet chocolate, chopped
- Melt the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until smooth. Remove this from the heat and pour the chocolate into a parchment pastry cone.
- Line a tray with parchment paper and pipe patterns and designs with the chocolate, making them 1 to 2 inches in size. Repetition is the best practice to improve and create consistent designs. Chill the chocolate garnishes for 10 minutes to set, then peel them off the paper and use them to decorate your desserts.