Start by tempering your chocolate. If you are not confident with methods such as water bath, microwave, or the 2/3 melted and 1/3 added method, then we recommend the sous vide method.

You can see the recipe here.

If you used our recipe, just cut a small hole in the corner of the vacuum bag and use that to pipe. If not, put your tempered chocolate in a piping bag with a small nozzle.

Fill a bowl with cold water and ice cubes.

Pipe your chocolate directly into the water in your desired pattern, as shown in the video below:

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After about 30 seconds, the chocolate will be firm, and you can take it out and place it on a baking sheet lined with parchment paper.