Tips From SAI Instructors

摘要

When writing in warm chocolate I have found that a glassine paper makes a coronet that lasts much longer than parchment paper. Be sure to use an extremely sharp scissor to cut a fine tip in the cone. Use a smaller coronet because as the filling cools it will be more difficult to squeeze the chocolate through the fine tip.Thinner writing gives an air of elegance and lightness to the inscription is not achievable with thicker writing.