When I was in culinary school, this was one of the first things we had to master early one, because we used hundreds of them during the course of the program. They are really easy to make and are great to use when you need to pipe out royal icing or thin chocolate décor that you can use as decoration on just about anything.
First, make sure to cut out a triangle out of a piece of parchment.
Take one of the ends and bring it in towards the center, and secure it with your thumb.
Then take the other end and bring it over then under the first piece and secure it with your thumb. At this point, both ends are at the back of the cone.
Before you close it up by folding the edges into the center of the cup that you have formed, you must adjust the size of the hole at the bottom of the bag by sliding the outer layer of parchment. I usually close it up entirely and then cut out a hole according to what I need with a pair of scissors.
Once you have done that, fold in the edges into the center of the cone and form a tight crease so that they do not come apart.
Fill it with chocolate or royal icing, but only about half way so that the chocolate does not ooze out of the bag when you go to seal it.
Close up the edges tightly and then cut out the right size hole with a pair of scissors and start piping!
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