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Petite Chocolate Piping Cone Recipe

Petite Chocolate Piping Cone Recipe
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Serving : 6
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Prepare the ingredients before making Petite Chocolate Piping Cone in your home. Then, follow these steps below to serve Petite Chocolate Piping Cone for your family or friends.

Ingredients: Petite Chocolate Piping Cone

  • 1 1/2 pieces of chocolate Chocolate
  • 12 cm Parchment paper

How to Make Petite Chocolate Piping Cone

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Petite Chocolate Piping Cone in your home by yourself.

    Step 1
  • These are the main tools you will need.
  • Step 2
  • Cut off about 12 cm of parchment paper.
  • Step 3
  • Divide the parchment paper into 3 rectangles.
  • Step 4
  • Diagonally cut each rectangle in half to make triangles.
  • Step 5
  • Apply double-sided tape on to the edge marked with a blue line as shown in the picture.
  • Step 6
  • [Helpful Hints] Fold down a small section of the end of the double-sided tape firmly to make it easier to peel the liner off. If you apply the tape onto the parchment paper without leaving this edge, it can be incredibly hard to take the liner off and you may become very frustrated.
  • Step 7
  • Making this little “tab” will make it much easier to take the liner off. [End of Hints]
  • Step 8
  • Roll the parchment paper into a cone shape, with the center at a right angle to the vertex. Do not remove the liner of the tape at this point.
  • Step 9
  • Using your fingernails, seal the double-sided tape firmly to secure the cone. This is called a cornet.
  • Step 10
  • Finely chop a little less than 1/4 of a piece of chocolate with a knife.
  • Step 11
  • Fill the cornet with the chopped chocolate.
  • Step 12
  • Fold the tip of the cornet at the edge indicated by the dotted blue line as shown in the picture to close the open end.
  • Step 13
  • Fold the edge twice, then secure it with another piece of double-sided tape. Make a "tab" with the double-sided tape again.
  • Step 14
  • This is the end product. When you use it, heat it up to soften the chocolate, then cut the tip off to pipe out.
  • Step 15
  • Microwave heating instruction: Heat the cornet for one minute, then heat it in 20 second increments, until softened. Adjust the heating time according to your microwave.
  • Step 16
  • The perfect way to warm it up: In a skillet, pour in 2-cm of hot water and bring it to a boil. Place a small plate on top of the hot water and place the cornet on top of the plate. Leave it for a few minutes and the chocolate will be softened. (Be careful not to let any hot water on the plate.)
  • Step 17
  • Since the parchment paper is slippery and the double-sided tape does not stick too well, use a small clip to pinch the tops when saving for later use. Store them in the refrigerator.
  • Step 18
  • These are handy to use for cookie decorations that need only a little bit of chocolate.
  • Step 19
  • Replace the chocolate with ketchup, and now you can write a message on a piece of bread.
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