celebrating 130 years 1884-2014

Chocolate Filigree

By Chelsea Sugar
Chocolate Filigree
1 serving
  • 1 review

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time
  • Serves

    Melted Chocolate


    Have several copies of your designs so that you don’t need to remove template while chocolate is still wet.
    Place the template for your filigree design underneath baking paper.
    Cellotape the baking paper to the baking tray or bench.
    Melt chocolate in a mixing bowl over a saucepan of simmering water. Ensure the bottom of the bowl doesn’t touch the top of the water or the chocolate will over heat and seize. Alternately you can melt chocolate in the microwave on medium power for 30 seconds at a time, stirring after each 30 seconds.
    Stir chocolate until smooth.
    Make up several parchment bags. Fill a bag no more than half fill, fold down the top to ensure the melted chocolate doesn’t come out the top while piping.
    Cut the point off the bag, being careful not to cut to much or the chocolate run out will be thick.. Pipe over the filigree design.
    Leave the piped chocolate to set completely before removing from the baking paper. Use a small spatula or knife to slide under each chocolate run out and lift gently.

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