Always use paper piping bags when piping melted chocolate. They are much better to use because they are small and easy to handle, there is no piping nozzle to clog (which happens in a normal piping bag as the chocolate sets so quickly) and the chocolate can be stored in the bag for later use, then remelted in a microwave oven. You can also just peel the paper away, allowing the chocolate to be used elsewhere, leaving no messy bag to clean.
- Cut a sheet of non-stick baking paper into a rectangle shape measuring approximately 30x25cm. Cut in half diagonally to make two triangles.
- Using one triangle, position it so the right angle of the triangle faces your right elbow. (Reverse this procedure if you are left-handed.)
- Curl the top point over to meet the point of the right angle to form a cone shape.
- Wrap the remaining long edge around the outside to overlap the cone, keeping the point of the cone closed.
- Fold the points of the paper to the inside of the cone, making a firm crease that will hold the cone in shape.
- Half-fill the paper piping bag with melted chocolate. Press the openings together and fold down several times to close. Snip the pointed end of the cone to make a small hole to allow the chocolate to be piped through (the size of the snip will determine the thickness of the piping).