NOT SURE IF THIS IS THE RIGHT FORUM, BUT...I WAS REVIEWING SOME PICS IN THE GALLERIES, I REALLY LIKE THE CAKES WITH CHOCOLATE SCROLL WORK, WHAT I AM WONDERING IS IF SOMETHING IS ADDED TO THE CHOCOLATE DURING OR AFTER IT IS MELTED TO KEEP IT SMOOTH LOOKING?
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You can pipe with ganache which is about 1/2 heavy cream, or you can add shortening to the chocolate to make it thinner.
You can also pipe it straight onto the cake. using a small piping bag for control really helps. It should still be warm, but not hot enough to burn your fingers or melt icing.
Is this what you're looking for?
http://cakecentral.com/article173-How-To-Make-Chocolate-Cigarellos-Natis-Way.html
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