* paper or plastic foil
* paper piping horns Callebaut CORNET-Z
* tempered chocolate (dark, milk and white)

Fold the paper piping horns and fill them with a tempered chocolate of one colour only.

First pipe motifs and figures onto the paper in one chocolate.

Allow to set very briefly and then add the details in a different tint of chocolate.

Allow to harden at room temperature (20°C). If too warm: allow to harden at room temperature first then place in a fridge (10°C). Very attractive on patisserie pieces, desserts.

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 below the figures to loosen them. Also, don't pull on the paper too directly. The fine lines are all too easily broken.

In dark or milk chocolate:
All chocolate types with standard basic viscosity () are perfect for these decorations. They have the ideal viscosity for fine 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 chocolate type with lower cocoa butter content. Due to its composition, white chocolate with basic viscosity () is a little too fluid for producing detailed work. The ideal types, therefore, contain 2 to 6% less cocoa butter. You can identify these by the letter B to F before the basic code ().