How to Pipe Multi-Color Chocolate Doilies

In a previous video, I showed you how to pipe single-color dark chocolate lace doilies freehand. In this video, I take that basic doily up a notch by piping semisweet chocolate and seven (yes, seven!) colors of tinted white chocolate into an intricate floral pattern. But have no fear! I use a straightforward tracing technique here, which takes the guesswork out of where to pipe all the colors. Untempered, this doily makes a striking underliner for a simple dessert or a cake topper to lay flat. If tempered, the chocolate will stay firm longer at room temperature, allowing this same method to be used to create freestanding chocolate decorations.

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RELATED LINKS:
How to Melt Chocolate video: http://tinyurl.com/o34pjrg
Single-Color Chocolate Lace Doily video: http://tinyurl.com/pwuwc9u
Chocolate Lace Cake video:    • How to Make Chocolate Lace Cake Wraps  
Parchment Cone video:    • How to Make and Handle Parchment Cones  
Food-Grade Acetate source (one of many): http://www.countrykitchensa.com/shop/...
Paramount Crystal source (one of many): http://www.amazon.com/CK-Products-Par...
Cocoa Butter source (be sure to purchase pure cocoa butter for consumption, not the health/beauty product by the same name): http://www.cocoasupply.com/shop/cocoa...

NOTES ON CHOCOLATE USED:
You could use most any chocolate for this project, even candy melts, though I prefer to use a premium couverture chocolate because its relatively high cocoa butter content gives it great flow-ability and mouth-feel. Brands I most often use are Callebaut, Valrhona, and Guittard. I avoid the usual store-bought brands like Nestle and Hershey's, as they don't flow as well and are more waxy due to non-cocoa butter fat substitutes.

NOTES ON MELTING CHOCOLATE: I prefer to melt chocolate slowly on the stovetop, as opposed to in a microwave where the chocolate can quickly overheat and seize (thicken) if not watched very carefully. To melt on the stovetop: Break up the chocolate into small pieces and place it in the top of a double boiler over barely simmering water set on low heat. Do no allow the bowl with the chocolate to touch the water in the bottom of the double boiler, or there's more potential for the chocolate to overheat. Heat until the chocolate is JUST melted, stirring occasionally as it melts. Use immediately. Avoid increasing the heat to speed up melting, as you can easily overheat chocolate (especially white), which will cause it to seize. (Chocolate melting video COMING SOON!)

CREDITS:
Video by: Kat Touschner, http://katcory.wordpress.com
Music by: Kevin MacLeod, http://www.incompetech.com

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