Sugar Work By Lorabell Updated 28 Oct 2012 , 5:06am by Apti

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Lorabell Posted 28 Oct 2012 , 3:01am
post #1 of 2

Hey all! I have a question about chocolate and chocolate molds. When working with different colors but not using right away..what is the best way to keep the chocolate melted and hardening in the tip. The only way I've ever used it was with a piping bag and tip. Please tell me what to do. Thanks so much.


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Apti Cake Central Cake Decorator Profile
Apti Posted 28 Oct 2012 , 5:06am
post #2 of 2

You can purchase plastic tips. These can be microwaved with the disposable plastic bag AND coupler in the microwave for the 10-30 seconds needed to re-melt the chocolate.

You can purchase them online. Go to this link, then type in "plastic tip" in the Search box. You'll see 9 different plastic tips.

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