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Piped figures
Preparation
•paper or plastic foil
•paper piping horns Callebaut CORNET-S
•tempered chocolate (dark, milk and white)
Step by step
1. Fold the paper piping horns and fill them with a tempered
chocolate of one colour only. 1
2. First pipe motifs and figures onto the paper in one chocolate.
2
3. Allow to set very briefly and then add the details in a
different tint of chocolate. 3
4
4. Allow to harden at room temperature (20°C). If too warm: allow
to harden at room temperature first then place in a fridge (10°C).
Very attractive on patisserie pieces, desserts. 5
5. To separate the paper: slide the fingers under the paper and
pull the paper gently from below. That should loosen the figures
without them breaking. Don't use a knife below the figures to
loosen them. Also, don't pull on the paper too directly. The fine
lines are all too easily broken.
Which chocolates are best suited to these decorations?
In dark or milk chocolate:
All chocolate types with standard basic viscosity (SSS) are perfect
for these decorations. They have the ideal viscosity for fine
piping. For coarser detail work, you should choose a less fluid
chocolate type: 2 to 6% less cocoa butter. Because of the lower
cocoa butter content, they are less runny and can be piped in
thicker strands. You can identify them by the letter B to F before
the basic code (SS).
In white chocolate:
If you want to pipe details in white chocolate, you should choose a
chocolate type with lower cocoa butter content. Due to its
composition, white chocolate with basic viscosity (SSS) is a little
too fluid for producing detailed work. The ideal types, therefore,
contain 2 to 6% less cocoa butter. You can identify these by the
letter B to F before the basic code (SS).