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Chocolate egg seams

Chocolate mom

By Chocolate mom
in Pastry & Baking

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Chocolate mom

Chocolate mom

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When making large chocolate Easter eggs I find the seams ugly.  I have tried piping tempered chocolate rosettes around the egg, but the chocolate is too runny to hold it’s shape. What do chocolatiers use?  Is it chocolate royal icing, ganache or do I just let the chocolate cool to pipe?  I am a housewife with no formal training in chocolate making, who has taught herself from google, so please forgive my ignorance.  

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Kerry Beal

Kerry Beal

Posted
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9 minutes ago, Chocolate mom said:

When making large chocolate Easter eggs I find the seams ugly.  I have tried piping tempered chocolate rosettes around the egg, but the chocolate is too runny to hold it’s shape. What do chocolatiers use?  Is it chocolate royal icing, ganache or do I just let the chocolate cool to pipe?  I am a housewife with no formal training in chocolate making, who has taught herself from google, so please forgive my ignorance.  

If you add a little water or alcohol to the chocolate you can make it a pipeable consistency. Learned this from our own @chocartist - Elaine Gonzales in her book Chocolate Artistry. 

  • Thanks 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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