Using melted chocolate (I used dark chocolate), fill a ziploc bag and cut a small hole to pipe. On parchment paper (or wax paper), pipe the chocolate in a spider web design. You can draw the spider web as a template to make it easier. Let the spider web solidify (about 10 minutes) and place on your cupcake or other dessert.
What is Tempering Chocolate?
When you temper chocolate, you’ll produce a finished product with a glossy beautiful sheen, snap and taste – and your creations will harden perfectly. Tempering is the process that re-establishes the cocoa butter crystals that are in real chocolate.
Chocolate starts as a solid (when you get your hands on it), then you melt it, turning it into a liquid. Ultimately, you want it to turn back into a solid (unless your using it in a fountain or fondue…then you can ignore this stuff!) to create wonderful chocolate candy, molded items, dipped items, lacing, bars, etc. But unlike water turning to ice, where nobody cares how or why it happens, we need to be concerned with how to properly harden the chocolate so that it has the best sheen, snap and taste and so that it doesn’t bloom, separate or harden a dull gray look.
Watch Jill show you a SIMPLE method to melting and tempering chocolate
Chocolate (not candy melts) – you can use milk or dark chocolate – even chocolate chips
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