Step 7: Make chocolate drizzles
I don't bother tempering chocolate. I added a little bit of vegetable oil to some chocolate chips.
Melt in the microwave, stirring every 15 seconds.
Scoop the chocolate into a ziplock bag. Snip the tip of the bag.
Drizzle chocolate in a circular pattern on parchment.
Place the parchment on a pan in the freezer. These will be soft at room temperature because of the oil. Do not use butter instead of oil; butter has some water in it and will cause the chocolate to seize.
Melt in the microwave, stirring every 15 seconds.
Scoop the chocolate into a ziplock bag. Snip the tip of the bag.
Drizzle chocolate in a circular pattern on parchment.
Place the parchment on a pan in the freezer. These will be soft at room temperature because of the oil. Do not use butter instead of oil; butter has some water in it and will cause the chocolate to seize.
Remove these ads by
Signing UpFlag this comment as:
Not NiceInappropriateSpam
Visit Our Store »
Go Pro Today »
