When you are making your CT's how do you keep your chocolate the right consistancy for piping, without having to stop and re-microwave? Or is that the best way to re-melt to the right consistancy?
keep them on heating pad...
I have a heating pad that I keep warm (not hot). I put the disposable icing bags with chocolate in them on top of the heating pad. It works quite well.
Before I had the heating pad, I used an extra large zipper bag filled with tepid water. That worked well, and stayed warm for a long time. I was always worried, though, that the bag would come open and get water all over.
hmm...that's an interesting tip.
i never thought of that. now i have another use for my heating pad.
I use an electric skillet set to the lowest setting. Sometimes I need to put a towel in the pan to buffer the heat. I don't like my CT chocolate to get too liquidy.
Thanks Guys! I appreciate the help.