Coloured piped figures
* paper or plastic foil
* paper piping horns Callebaut CORNET-Z
* tempered coloured and flavoured coatings
* tempered chocolate
* As above
* plus shaped cutting forms
* triangular pallet knife
* hard plastic foil
Fold the paper piping horns and fill them with a coloured coating or tempered chocolate of one colour only.
First pipe a small test onto paper to remove any possible air bubbles from the piping horns and to check that the chocolate is well tempered and not too fluid. This ensures that the piped chocolate doesn't flow out and that you create beautiful embossing.
First pipe motifs and figurines onto the paper in one colour. Draw the outline first. Allow to set for a few seconds…
…then fill in the outline in the same colour.
Again allow to set slightly (a few minutes). Now you can add further details in a different colour.
Allow to harden at room temperature (20°C). If too warm: allow to harden at room temperature first, then place in a refrigerator (10°C). These piped figures are particularly attractive on patisserie items, desserts, children's pastries or ice creams…
To separate the paper: slide the fingers under the paper and pull the paper gently from below. That should loosen the figures without them breaking. Don't use a knife to loosen the figures. Also, don't pull on the paper too directly. The fine lines are all too easily broken.
Spread a quantity of tempered chocolate/coating out onto a plastic foil.
Spread beautifully smoothly in a layer 1 to 3 mm thick with a triangular pallet knife.
Allow to harden for a few minutes till the coloured coating feels dry to the touch.
Cut out different figures of your choice from the coating with shaped cutting forms.
Let them harden further until they are completely set.
Stick some of these forms together with tempered coating or chocolate, to create the different figures you want (an animal, cartoon characters, cars…). Let your imagination run free.
Pipe details onto the figures in contrasting colours, using the mini piping horns.
* Coloured and flavoured coatings:
For these decorations, the coloured coatings give a splendid and delicious result.
They are white chocolates enriched with colourings and flavourings. They should be tempered as white chocolate.
LEMON - white chocolate enriched with lemon flavour and colour.
STRAWBERRY - white chocolate enriched with strawberry flavour and colour.
ORANGE - white chocolate enriched with orange flavour and colour.
To find out which chocolates are best suited to the pouring itself, see Moulding/pouring hollow figures
* In dark or milk chocolate:
The basic types with standard viscosity () are perfect for these finishings. They have the ideal viscosity for fine to medium piping. For coarser detail work, you should choose a less fluid chocolate type: 2% to 6% less cocoa butter. Because of the lower cocoa butter content, they are less runny and can be piped in thicker strands. You can identify them by the letter B to F before the basic code ().
* In white chocolate:
If you want to pipe details in white chocolate, you should choose a less fluid type. The standard viscosities () are due to their composition somewhat too fluid if you want to produce detailed work. The ideal types, therefore, have 2% to 6% less cocoa butter. You can identify these by the letter B to F before the basic code ().