Does anyone know how to marble chocolate in a pastry bag?!
Does anyone know how to marble chocolate in a pastry bag?
I am making chocolate shells and like to melt the candy melts in the microwave in a pastry bag. Less mess than the double boiler method. How do I get a marblled effect using this method? I want the colors to pipe out marbled rather than mix together and create one muted color. Help!
Answers:
i don't recommend a pastry bag. with all the pressure and squeezing, they're going to just mix together. if you are using molds, this is what i'd do:
fill the mold about 1/2 - 2/3 full with white chocolate. let it set just a little (you don't want it too hot and runny for the next step). then add the dark/milk chocolate. take a toothpick or a small knife and gently swirl it until it is marbled. don't over do it or they'll just blend.
I make chocolate shells all the time. The only way to mix dark and white chocolate is in the bowl in the micro melt 30 sec. at a time and mix. Once all the chocolate is melted avoid over mixing or the marbled effect will go away. I line real shells with foil, spread chocolate on them then place in fridge to harden. I only use ghittard chocolate chips. Also. make sure to wrap outside of shell with foil and spread chocolate on outside of shell as well. If you try to use the inside of the shell it is to thick and looks like a big clump of chocolate