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chocolate piping...

post #1 of 6
3/30/07 at 7:54pm
Thread Starter 
Does anyone know how many percent of cocoa in chocolate that use for piping? Thanks.
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post #2 of 6
3/31/07 at 4:42pm

coating chocolate

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??
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post #3 of 6
4/1/07 at 12:06pm
Thread Starter 

chocolate...

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.
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post #4 of 6
4/8/07 at 11:22pm
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
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post #5 of 6
4/9/07 at 4:01pm
just wondering, why do you add water to the choc.?
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post #6 of 6
4/9/07 at 8:21pm

55% is the cocoa content of the chocolate used as the base of "piping 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.
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