Now with these fairly simple steps you get an inside of how bakers get the yummy chocolate so deliciously lined on cakes and such. All it takes is just a simple trick
â€¢ Fill a pastry or Ziploc bag halfway full with chocolate chips or chopped, flaked chocolate. The best chocolate for drizzling or coating has a high amount of cocoa butter.
â€¢ Depending on how you feel about microwaving plastic, you can put the bag directly in the microwave and melt the chocolate using low power and 30-second increments.
â€¢ We are rather wary of microwaving plastic, however, so usually we melt our chocolate in a saucepan on the stove and scoop it into a plastic bag after it has liquified. A side advantage to this is being really sure that the chocolate is completely liquid – we have another post later about what happens when it is not!
â€¢ When the chocolate is completely melted, snip off a tiny corner of the bag’s tip with scissors, or poke a hole with a sharp skewer.
â€¢ Squeeze slightly to drizzle over the delicious thing you’re decorating, reheating the bag if necessary to soften the chocolate again.
Let the baking commence!