Hi Everyone, I'm so glad I found this site!! This is the first , I'm sure, of many posts!
Does anyone know of a chocolate that I can pipe, much like the
consistancy of royal icing (Chocolate that acts like royal icing ) ?
On the front page here today, there was a Tiara. In the directions, Royal icing was used, but it said you could use Chocolate. What kind of Chocolate would that be??
I am interesed in piping Choclate into flowers using the Lily Nail. Is that possible?Thanks!

Bump.

Welcome to CC. You are going to love it here and will be addicted in no time at all. I can't help you much with your questions but I do know you can pipe chocolate the same way you pipe buttercream or RI. What I don't know is how successful you would be piping onto the lily nail.

Be sure and look through all of the many many files here at CC. There is an incredible amount of help permanently posted regarding many of these subjects. I have learned so much from this site. There are so many talented people from stay at home Moms to bakery shop owners willing to share all of their knowledge. It is truly a wonderful place to belong as a cake and/or cookie decorator.

I thought I had seen a post a few days ago about this but now I can't find it. I would love to find out how myself.

It's not realisitc to pipe flowers on a nail out of chocolate because to pipe it, the chocolate has to be hot--it would just melt the margins of the petals next to it.

You can hand make flowers (in the manner of gum paste or fondant flowers) by making/using modeling chocolate.

Another option---and I think harder--is to pipe individual petals on acetate, set them in a flower former before they set up all the way, and then use warm chocolate to piece the flower together.

You can do chocolate transfers of flowers that are very pretty.

There is a method to semi-seize chocolate to make it pasty, but it only stay pliable for a very short time--- I think it would be like trying to push a brick through a pinhole.

HTH
Rae

Here are a few web-sites that might help.
MODELING CHOCOLATE ROSE
http://www.pastrychef.com/htmlpages/recipes/rose.html
Chocolate Clay Roses
http://whatscookingamerica.net/Candy/ChocolateRoses.htm
Chocolate Decorating
http://www.baking911.com/decorating/chocolate.htm

Just FYI, I did the Tiara in Color Flow last night and it worked! It's SO delicate I'm afraid to paint it with the luster dust!! But how cute it turned out. I used the pattern on CC. Thanks to whoever put out the pattern!!!!!!
One of my students did the tiara in chocolate and she said it was a B***H but it turned out nice.

Chocolate pipes just fine, and it should not be "hot", but it must be melted of course. Tempering the chocolate is a requirement if you want it to dry hard. The working temperature is around 82 F (28 C).
The problem with chocolate is that it is runny and thus not suited for anything but scrolls and the like. Shell and bead borders and flowers will not work with pure melted chocolate.

The good thing about piping melted chocolate is that it runs so easily through tips like #1 and 0. But you gotta work fast

I used the Wilton candy melts today to make a chocolate transfer. I can see where you could use it to make a tiara.

You can use a whipped chocolate ganache to do some piping . . . it is more chocolate tasting than buttercream, and perhaps closer to what you are looking for, and not quite the same as molding by hand with modeling chocolate. Hope that helps. The other way to pipe chocolate is chocolate transfers, but you won't be able to do that on a lily nail.