How to Write With Chocolate: Food Network

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Practice Makes Perfect

Learning how to write with chocolate is kind of like learning to ride a bike: You only really learn when you get on and give it a whirl (but with chocolate, at least you can eat all your mistakes). Follow our easy steps to start experimenting with fun messages for topping cakes, cupcakes and other desserts.

Photography by Heather Ramsdell

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Step 1

First, create a piping cone (essentially a tiny piping bag) from parchment. Cut and neatly trim a piece into a medium-sized rectangle.

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Step 2

Snip off a corner to create a right triangle about the width of your hand.

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Step 3

Curve one of the smaller points up toward the opposite side (about half the longest side of the triangle should fold).

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Step 4

Do the same with the other smaller point.

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Step 5

Use your fingers to slide the points around so they form a cone, and tighten it until the tip of the cone is closed.

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Step 6

Here is what the inside of the cone will look like — you can see that the points you curved over should now match up.

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Step 7

Fold the points down into the cone to help stabilize it.

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Step 8

Melt some chocolate in the microwave (heat in 30-second intervals, and stir until the chocolate is liquid). Pour it into the cone.

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Step 9

Squeeze out the air at the top and fold the edge over two or three times to seal the chocolate inside.

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Step 10

Snip off a tiny bit at the end of the cone.

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Step 11

Now you’re ready to write. Use script — it’s just what chocolate prefers (and we want to keep the chocolate happy!). Practice on parchment before you tackle writing directly on a cake. For extra neatness, write your message on a piece of paper and stick it under the parchment so you can trace it.

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Step 12

Hold the cone about 3/4 inch above where you’re going to write. Apply very light pressure to the cone and let the chocolate fall down in a stream while forming letters with the tip of the cone in midair. The key is to aim your focus a little ahead of when the chocolate hits the paper — where it is about to go.

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Step 13

Try to write with your whole arm, rather than your wrist. At the end of the word, pause, then pivot the writing end of your cone upward to stop the flow of chocolate.

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Step 14

If you want to try block letters, use the same technique, but pause slightly at the end of a stroke, then pull up to finish. A little dot will be left behind, but it won’t be very noticeable.

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Step 15

When you write on parchment, you can refrigerate it until the chocolate hardens, then pop the words off — doing so adds a fun 3-D look to your desserts.