Chocolate pens
There are 26 products.
With chocolate pens you can write, draw and decorate directly on cookies, cakes, cupcakes, pralines and Easter eggs – no piping bag needed. Stand the pen in hot water for about 2 minutes until the chocolate icing is runny, remove the tip and off you go. The pens come in many colours from white and black through pastel shades to fuchsia and midnight blue, and as a handy 10-piece set – ideal for names on birthday cakes, patterns on cookies or a baking afternoon with children.
Tips for writing with chocolate
- Melt it properly: use hot, but not boiling water and gently knead the pen now and then so the icing melts evenly.
- Practise first: try out lettering and designs on baking paper. Once set, successful designs can even be lifted off and placed on the cake.
- A dry surface: writing holds best on fondant, glacé icing, marzipan or cooled cookies. On fresh whipped cream it runs more easily.
- Set faster: pop decorated pieces in the fridge briefly – the chocolate firms up quickly and nothing smudges.
Frequently asked questions about chocolate pens
What if the pen hardens again while writing?
Simply put it back in hot water for a few minutes. For longer projects, keep a glass of hot water next to you and use the pens in turns.
Are the pens suitable for children?
Yes, they are ideal for baking workshops and birthday parties where everyone decorates their own bakes – the 10-piece set is enough for a whole group. Leave the warming in hot water to the adults.
For larger areas and drips, try our Drip icing; for patterns on pralines, our Chocolate transfer sheets. All chocolate decorations are gathered under Drip & chocolate decorations. Ideas for the baking afternoon are on our blog under To do with children.