Technique: How to Drizzle Chocolate

Technique: How to Drizzle Chocolate

Faith Durand
Oct 3, 2007

How do bakers get those thin, elegantly drizzled lines of chocolate on their cakes and bonbons? Whenever we try to drizzle with a fork or brush we get globs instead of drizzle.

Then we learned the trick: a plastic bag.

To quickly and easily drizzle chocolate, all you need is a plastic pastry bag or a Ziploc freezer-weight quart or gallon bag - along with chocolate, of course.

• Fill a pastry or Ziploc bag halfway full with chocolate chips or chopped, flaked chocolate. The best chocolate for drizzling or coating has a high amount of cocoa butter.

• Depending on how you feel about microwaving plastic, you can put the bag directly in the microwave and melt the chocolate using low power and 30-second increments.

• We are rather wary of microwaving plastic, however, so usually we melt our chocolate in a saucepan on the stove and scoop it into a plastic bag after it has liquified. A side advantage to this is being really sure that the chocolate is completely liquid - we have another post later about what happens when it is not!


Last time we were in a hurry and microwaved the chocolate after all; you can see the chocolate chips still in the bag above. Knead the bag between microwaving sessions to mix it and distribute heat.

• When the chocolate is completely melted, snip off a tiny corner of the bag's tip with scissors, or poke a hole with a sharp skewer.

• Squeeze slightly to drizzle over the delicious thing you're decorating, reheating the bag if necessary to soften the chocolate again.

More on Chocolate
Word of Mouth: Couverture
Melting Chocolate 101
Recipe: Dark Chocolate Cake

(Image credit: La Fleur Chocolate)

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