The Perfect Chocolate Drip (Shortcut Method)


Everyone loves a perfect drip๐Ÿ˜‹ don't you? Now having to melt chocolate to drip a tiny cake can be quite annoying or time wasting. Personally, if I'm not garnaching the whole of the top of the cake, I don't border melting any chocolate ๐Ÿ™„.

Now this is what I do, syrups ๐Ÿ˜!!! Chocolate, caramel, strawberry and another lovely syrup of your choice. I like vizyon because it's thicker, you can use other types too available to you.
Now if you try to drip syrups only, it's normally too watery and you don't get the best result.

So what I do is, I mix with icing sugar to thicken it. It has to be thick, u may think it won't drip, but give it a few minute and it would drip nicely.
So what I do is that, I put the paste in a piping bag and drip it round my cake applying more where I want the drip to be long and less where I want it to be short.

I know that for chocolate syrup, once you add the icing sugar, the colour becomes light, not as chocolatey brown as you want it, so you can just add a little edible colour, a pinch of red and a pinch of black will give you chocolate brown.

For other flavors of syrup, I like d colours as they come, so no need to add any colour.

You can also drip royal icing on fondant, royal icing is just a mixture of egg white and icing sugar. I would have to be a little more watery than driping with the thickened syrup, if not it wont drip. Once it dries, you can paint a metallic color, that always looks so good.

So, thats the shortcut method. Hope this helps. Drop a comment...

Have a great day๐Ÿ˜€๐Ÿ˜Ž

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