Piping bag & cornet paper

Looking for piping bags for chocolate, ganache or creams? Here you will find around 30 items: disposable piping bags from 30 to 46 cm, reusable Profi and silicone piping bags up to 50 cm, piping bag holders, a two-chamber set, squeeze bottles with lids and cornet paper.

Disposable or reusable?

• Disposable piping bags (Decora, Wilton, clear, milky or green, packs of 10 to 100): our choice for couverture and ganache. The tip is closed, so you cut the opening exactly to size. For anything that will not be baked afterwards, always use a fresh bag.
• Reusable Profi bags (30, 40 and 50 cm) and silicone bags (34, 45 and 50 cm): tear-resistant and long-lasting, for doughs and mixtures that are baked afterwards. The opening suits larger nozzles.
• Squeeze bottles of 500 or 750 ml: for runny fillings such as jelly, not for couverture.

Folding a cornet in 5 steps

A paper cornet is ideal for fine lettering, tiny eyes on novelty chocolates or sealing filled shells. Lay the triangle with the right angle on the right. Hold the middle of the long edge and roll the top point towards you. Wrap the rest of the paper tightly around it. Pull the outer point until the hole is closed, then fold it inwards. Tear the top edge in two places about 1 cm apart and fold the flap down. Fill it with tempered couverture chocolate. The illustrated guide is in our article rolling your own cornet.

Frequently asked questions

Can I reuse a disposable piping bag?

We would not, especially for creams, ganache and chocolate. If you pipe often, a reusable or silicone bag is the better choice.

Do I need a nozzle for chocolate?

Rarely. To fill moulds and shells, simply snip off the tip. Nozzles are mainly for lettering and piped chocolates.

Find more equipment among our chocolate tools. To learn how to fill and seal chocolates, join one of our praline courses in Adliswil.