Ribbon Pour

[TBandCW]

Looks amazing!

 

[newbie]

Thanks! I wish it could be more helpful on the right trace to pour.

Maybe about this? Right at 1 minute.
[ame]https://www.youtube.com/watch?v=dE69nTsi9-I[/ame]

Mzimm, I will do it for my next challenge if you'd like.

 

[penelopejane]

I'm trying to think of something that's the right texture that everyone would know. It should be maybe about the thickness and softness of melted tempered chocolate that you can dip centers in and then drop a little on top to get that nice little squiggly detail. If I think of a better example, I'll post it.

Are you a Masterchef too? Tempered chocolate!!!!!!

 

[newbie]

Not even close! Truffles are easy to make though but dipping creates a monster mess, when I do it anyhow.

I should add that melted chocolate is obviously much more dense than soap batter but it gives an idea of how soft but thickened I mean.

You want some chocolate now, don't you?

 

[mzimm]

Not even close! Truffles are easy to make though but dipping creates a monster mess, when I do it anyhow.

I should add that melted chocolate is obviously much more dense than soap batter but it gives an idea of how soft but thickened I mean.

You want some chocolate now, don't you?

Yes! ....to wanting chocolate now.
And yes! ... to wanting the ribbon pour on a future challenge.:grin:

 

[Sonya-m]

Ooh I like the look of this pour but I need some of those jugs with the long spout.