I try to drizzle chocolate on as many things as I possibly can! Here are some of my techniques:
- I use candy melts to decorate with. I use a local brand from Country Kitchen but you can also use Wilton or a variety of other brands. They come in so many fun colors- I like to use them to make my desserts match shower decorations or holiday colors–SO FUN!!!!
- I have never used a double boiler (told you I wasn’t a professional!). I melt in the microwave in 30 second increments, stirring in between and it works GREAT. Small amounts should be done in 15 second increments. Melt until completely smooth.
Preparing chocolate for drizzling:
- Fold the edges of a sturdy ziplock bag out and over so that the bag sits upright on the counter.
- Spoon the warm chocolate into the bag
- Zip it shut (getting out as much excess air as you can)
- Clip a tiny bit off one corner (the more you clip, the bigger your drizzle will be!)
- Gently squeeze the chocolate out and over whatever you are decorating.
Creative ways to drizzle:
- Drizzle decorations onto flat parchment paper or onto parchment paper that’s been rolled around a rolling pin.
- Gently peel decorations off of parchment paper and use on your dessert to make it AMAZING!
- Drizzle concentric circles (like a target!) on the top of a cake or pie and pull a knife or toothpick through those circles while they are still melted to make a spiderweb design.