chocolate piping...

[bonbini]

Does anyone know how many percent of cocoa in chocolate that use for piping? Thanks.

[m brown]

i would use a low % chocolate because you are going to add water or coffee to it and it is for decoration. 55% should due.

What are you building??

[bonbini]

Thanks, M Brown. I use coating chocolate at school, but I wonder if I should use something else when I make my own cake. I also wonder about the result. Will I get the same result if I use different type of chocolate?

uh oh, I haven't baked anything yet, just start learning piping.

[Nick341]

Originally Posted by m brown

i would use a low % chocolate because you are going to add water or coffee to it and it is for decoration. 55% should due.

What are you building??

Thats ok.....but I use less percent of water

and more amount of chocolate content to prepare

chocolate cakes and homemade cookies.....LOL




-------------------------
Gourmet Chocolate

[jessiquina]

just wondering, why do you add water to the choc.?

[m brown]

Originally Posted by Nick341

Thats ok.....but I use less percent of water

and more amount of chocolate content to prepare

chocolate cakes and homemade cookies.....LOL




-------------------------
Gourmet Chocolate

use a lower percentage cocoa content chocolate because of the cost.

add enough warm water or coffe to chocoalte (say about 4 oz melted chocolate add 1-2 oz liquid)
to make it bind up and smooth out again while mixing with a spoon.
this makes "piping" chocolate.
this causes the chocolate to "dry" to a solid decoration and is great for writing chocolate too.