throughout the whimsical bakehouse book, they talk about pastry cones. Are they any different to piping bags? They apepear to be plastic.
Whenever I work with melted chocolate, I have been using ziploc bags. They ALWAYS eventually burst, ruining my work. I have used the best quality (thick) bag I can, but it still happens. So if pastry cones are something different, I'd be keen to find some and try them out.
They are piping cones made of parchment paper. They're way more heat-resistant than what you are using.
In the book I can JUST see the tip, and they are plastic, but very narrow. You are right about the parchment though, that certainly would be more heat resistant. However today I bought a squeezy bottle with a piping tip coupler built into the top of it. I thought I'd try that out. Not so sure about cleaning it etc, but I'll give it a crack!