Dark Chocloate On Cookies Clogging In Tip Help!

Baking By bluesavannah Updated 21 Sep 2009 , 5:25pm by luv2bake6

bluesavannah Cake Central Cake Decorator Profile
bluesavannah Posted 18 Sep 2009 , 8:35pm
post #1 of 8

I'm piping a monogram and scalloped border in dark chocolate on cookies for a wedding on the 26th. I have rigged a wilton squeeze bottle with a tip coupler and have attached a #2 tip for the detail I want. The problem is the tip cools the chocolate and it gets clogged after about three cookies, I have three tips and change them to keep going. What can I add to Merken's(sp.) Dark chocolate to help it from clogging but still get hard so I can bag the 300 cookies for this wedding?
LL

7 replies
7yyrt Cake Central Cake Decorator Profile
7yyrt Posted 18 Sep 2009 , 10:12pm
post #2 of 8

I use bags not bottles, but I put them on a hot water bottle to keep them warm and switch out when the one in my hand starts cooling. That might work for your bottles too. Others have said they use a hot pad.

drakegore Cake Central Cake Decorator Profile
drakegore Posted 18 Sep 2009 , 10:27pm
post #3 of 8

i use the hot pad icon_smile.gif.
i take the cover off and lay saran wrap down and just put my bags (not bottles) on it.

-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 18 Sep 2009 , 10:44pm
post #4 of 8

If you don't have a heating pad or anything right now--put some water in a saucepan and put a plate on top of it. Just turn the heat on as needed but you can keep your stand by bags and tubes on there too.

I have some clear glass plates that conduct heat well but really any plate would probably do--or if you can fit anything glass above the water in the pan--maybe a pyrex bowl or measuring cup or anything like that.

Then I use parchment bags and just cut the tip off and fold it once to place it on the plate setup.

Keepin' it melty thoughts for you.

KoryAK Cake Central Cake Decorator Profile
KoryAK Posted 18 Sep 2009 , 10:53pm
post #5 of 8

Chocolate in a hard top (especially metal) is asking for trouble, sorry icon_smile.gif Parchment bags all the way.

bluesavannah Cake Central Cake Decorator Profile
bluesavannah Posted 19 Sep 2009 , 2:35pm
post #6 of 8

I Will use bags after the chocolate is gone in the bottle.. But if anyone wants I added just a touch (2 to 3 curls) of cocoa butter solid to the bottle. It lowers the melting temp and flowed like a breeze! I finished 40 cookies in less than and hour!

lardbutt Cake Central Cake Decorator Profile
lardbutt Posted 19 Sep 2009 , 2:39pm
post #7 of 8

That's very interesting....where do you buy cocoa butter? The cookies are very pretty, btw!

luv2bake6 Cake Central Cake Decorator Profile
luv2bake6 Posted 21 Sep 2009 , 5:25pm
post #8 of 8

Aside from melting cocoa butter into the chocolate, you can add paramount crystals to the merckens as well. It will thin out the chocolate.

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.