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Advice about piped chocolate decorations


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I'm an amateur learning about piped chocolate decorations.  The videos I've watched seem to favor compound chocolate because it's more viscous and doesn't need tempering.  I did find a video that suggested adding water one drip at a time to couverture to make it thicker and less likely to spread.  Are there other tips besides practice, practice practice?  Other things I should think about?  Other ways to change the fluidity?  I know adding cocoa butter will make the chocolate thinner, adding clarified butter or oil will "doctor" the chocolate and make it more pliable.  Any books?  A recommendation for Wybauw's Chocolate Decorations?


Any suggestions would be helpful

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