What method do you use to draw very fine lines? I have now tried and even with cutting the smallest hole I can (disposable bags) the choc. stills comes out to fast. TIA for any help!!!
use a round wilton tip #1, or an ateco #0 if you can find it. the chocolate may be coming out too fast for a couple of reasons.... 1) it may be too hot, allow it to cool a bit so it is room temp before piping. 2) pressure. lighten up on your squeeze and see what happens. 3) tip size...perhaps it is just too big (or if you are cutting it too big...?)
I have read about the tip #0...I figured it was the Ateco brand, because I knew it wasn't Wiltons. All of the other things I did do ............ 
I guess I will search online and try to find an Ateco carrier. Thanks alot!!!
you really should be ok with a #1 tip...chocolate just comes out with not as much control as regular buttercream piping. i think it just takes some practice, but do a few and i am sure that by the time they are complete, they wont look bad at all. usually when i start something i question it, but really by the time its done i usually wonder what i worried for. another idea is to take a very fine paintbrush to use for the thin lines, or a tootpick dipped in the chocolate....?....
I think a tip makes a way too big hole. I dont know about a 0 though. I use parchment bags and make them very tight. Sometimes I dont even snip them off at all if I didnt get them completely tight or else I will take just a teeny weeny bit off the end. You can get very good details doing it like this.
Mine comes out too fast when the chocolate is too hot... let it cool a little, then it will thicken and you'll have more control.
I am with merissa. I use parchment bags and pull them tight. Sometimes I cut a whole in the end but for outlining I rairly do.
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