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.
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.
bake first, ask questions later. Oooh food, my favorite!