Step 5: Shape chocolate.
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.
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.