|
||||||||||||||||||||
|
|
||
 |
|
|
 |
 |
 |
 |
 |
|
|
Problems Chocolate temperature hot chocolate- the chocolate will spread too much while forming the bugs if it is too hot. Wait until it cools down or run the piping bag under cool water. burnt chocolate- I have burnt the chocolate while microwaving it and it had clumps in it. I didn't want to waste the chocolate, so I used a hand blender to smooth it out. It worked great! cool chocolate- if the chocolate is too cool it will be very hard to pipe. Run the piping bag under hot water to soften it. Removing from parchment It is best to remove the chocolate from the parchment paper right after taking it out of the refrigerator. It can soften quickly especially in a warm kitchen. The legs can break or the bugs can bend or stick if they get too warm. clogged tip- use a toothpick to unclog any clumps that may form in the tip. The chocolate is best used within an hour. It will start to solidify at room temperature and be difficult to use. |
||
cupcakes |
||
Recipes
