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Old 05-09-2011, 09:23 AM   #31
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Your chocolate shouldn't be that hot! It should only be melted warm, and able to be touched with bare fingers without any discomfort. A double boiler uses only low temperature steam to heat the pot with the chocolate to the point of melting it, which is only slightly more than body temperature (somewhere between 100-110 degrees.)
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Old 05-09-2011, 12:23 PM   #32
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I totally agree with Selkie. If your chocolate burns YOU than it too will be "burnt" (too much heat ruins chocolate) and unusable. As for folding, turn a 6 inch or smaller square of waxed or parchment paper so it looks like a diamond. Roll (don't fold) the side corners around each other to make an open cone. spoon in the WARM melted chocolate, fold the top corner over, flatten cone, cut the tiniest tip off the bottom (sometimes you don't even have to) and decorate.
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Old 05-09-2011, 12:41 PM   #33
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Maybe this will help.

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Old 05-09-2011, 01:14 PM   #34
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thanks everyone!
i agree to melt the chocolate and not burn it agree 100%.
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Old 05-09-2011, 01:30 PM   #35
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Great video Dave - and you actually proved the Cake Maniac wrong! Of course it is a triangle and not a square.....been too long since I did strawberries or plates I guess!

Hope it works out for you Mommy2NY.
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Old 05-09-2011, 07:49 PM   #36
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Sorry. I thought it was a good example and it showed piping chocolate too.
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