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)