Dark Chocloate On Cookies Clogging In Tip Help!

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

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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?

7 replies
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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.

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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.

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-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.

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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.

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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!

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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!

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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.

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