Step 5: Shape chocolate.

Fill cornet:
Place a cornet tip down into your jar. Use your spatulas to carefully scoop and scrape melted chocolate into your cornet-- try to avoid getting any chocolate on the top 2 “ of the cornet. (I find if you pour straight from the bowl it is very easy to make a mess.) Fill the cone about one third to one half full of melted chocolate. Do not overfill- it might seem like it will save you time, but really you'll just make a mess. Pick up the cone and hold it with the seam facing you. Gently squeeze the chocolate down toward the base of the cornet. Try to get all of the chocolate out of the top two inches of the cornet. Fold over the ends of the cornet away from you. Then begin rolling the end of the cornet away from you, like you would a toothpaste tube. When you are piping with the cornet, keep using this rolling motion to squeeze the chocolate out.

Pipe lace:
Snip the tip off of your cornet. Squeeze a little chocolate out to make sure that it is flowing well and in nice, even lines. If the lines are squiggly, cut a slightly larger hole from the end of your cornet. Squeeze out the chocolate in a loopy, overlapping pattern until you have covered the surface of the bowl form. Make sure that you use lots of overlapping lines-- even though the pattern should be delicate if it is too delicate, the bowl will break very easily. Continue piping out all of the chocolate until you have covered all of your bowl forms. If you run out of chocolate before you are done, simply temper another batch of chocolate and pick up where you left off. It will not matter if the chocolate from one bowl was piped out from two different batches.

If you want to make flat bottoms to help the bowl sit upright, then after you have finished piping the lace gently place a piece of flat plastic on the top of your bowl form (what will be the bottom of the bowl). This gives the bowl a flatter, more stable surface to sit on.

Leave chocolate to set:
If the chocolate was properly tempered, it should start to set up in a few minutes, but it is very fragile at this state, so resist the temptation to touch it.  The first indication of chocolate setting  is that it will lose its wet-glossy sheen and taking on an even matte finish. It is best to leave the chocolate to cure at room temperature for at least an hour, but if you are in a rush once the chocolate has started to firm, you can pop it in the freezer for one minute. Don’t forget it in the freezer, though. Condensation that forms as it warms up will damage the chocolate.
<p>That is amazing! It looks delicious!</p>
<p>That is amazing! It looks delicious!</p>
<p>That is amazing! It looks delicious!</p>
too nice!
i did try it, although i can't do them right they ended up as solid chocolate lids on miniature pots of whipped cream and berries
It sounds like you might be having a little trouble piping (I am presuming that the chocolate tempering worked for you.) Getting the hang of piping can take a little while. You can make a few cornets and practice piping with ketchup, until you get a feel for it. Hope that helps!
yes i tempered it, but your suggestion sounds great, thanks<br>PS these are so cool, really pretty!
totally going to try this!!!<br>
These look fabulous! I can't wait to try them. :)<br>One question though (probably seems silly but I've only just started dessert cooking), would I just store these in the fridge until I'm ready to use them? How long will they keep for? Thanks in advance. :)<br>
Not a silly question at all! The instructions for my chocolate bowls involve tempering your chocolate. I'm noting this because lots of decorative chocolate recipes are for untempered chocolate, and storage is different for the two. <br><br>Tempered chocolate can be stored unrefrigerated for quite a long time (several months). You do want to keep it in a cool, dry place away from strong odors. After a party I stored a few of these bowls in a plastic bin separated by coffee filters, a month later they looked just as good as new. Tempered chocolate doesn't really go bad in the way that leftovers in the fridge will, but it will lose its temper, getting chalky-looking light colored patches, this is called blooming. Tempered chocolate stored in the refrigerator will actually bloom faster than if it is left out at room temperature. Be careful that room temperature is not at or above 80 degrees, or the chocolate will start to melt. If your house is too hot to store chocolate right now, then go ahead and put the bowls in the fridge for a few days, they'll be fine. <br>
Thank you so much for that! :D I will definitely give them a try. Much appreciated.
How kewl is this? I wondered how people made these. Thanks for the ible.

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