We don’t know about you, but we have yet to encounter a tray of cookies that couldn’t use at least a little chocolate drizzled on top. If you do a lot of baking and a lot of chocolate drizzling, picking up a a squeeze bottle is definitely worth it. But if you're an occasional baker and don't want another thing rattling around your cupboards, this method using household items is just as good.
What You Need
Ingredients
A handful or two of chocolate
Equipment
A small microwave-safe bowl
Spatula
A plastic bag
Scissors
Instructions
1. Melt the Chocolate - For this amount of chocolate, we find it easiest to melt the chocolate in a microwave-safe bowl in short 15 second bursts in the microwave. Stir between each burst until the chocolate is smooth and shiny. You can also use a double-boiler on the stove-top.
2. Transfer the Chocolate to a Plastic Bag - Use a spatula to scrape all the melted chocolate into a plastic bag and use your fingers to squeeze it into one corner.
3. Snip Off A Corner - Use the scissors to snip off the corner of the bag. The smaller the snip, the more thin your line of chocolate will be and the easier it will be to control. Hold the bag with the corner upright so the chocolate doesn’t drip out after you snip.
4. Drizzle the Chocolate - Squeeze the bag from from the top down to push the chocolate out in a steady drizzle.
Additional Notes:
• If you don’t have a plastic bag, you can also use a piece of wax or parchment paper. Cut a square piece and roll it into a cone, securing it closed with tape. Transfer the chocolate and snip off a small piece from the bottom of the cone to begin drizzling.
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(Image: Emma Christensen)
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Ha, please, I melt the chocolate in the plastic bag. Also I bake pretty frequently, but still use this method - who needs a squeeze bottle?
^ I made a horrified face at the idea of microwaving a plastic bag.
I'll often make a cone out of parchment paper if I'm doing something too small for the actual piping bags. It's always had better results for me than using plastic bags, and it's easier to wedge a tiny pastry tip in the bottom of the paper.
Plus, you can save the paper with the chocolate in it for later, and that's safe to microwave or leave on the back of the oven to soften.
or put the chocolate in the bag, seal it and drop it in a pot of simmering water. it's not entirely unlike a double boiler and you don't dirty a spatula or bowl. or, really, even the pot because it was just holding water.