Antonio Bachour

Chocolate Bonbons Techniques

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Preparation info
    • Difficulty

      Easy

Appears in
Bachour Chocolate
Bachour Chocolate

By Antonio Bachour

Published 2015

  • About

Ingredients

Spraying / Airbrushing

  • 300 g cocoa butter
  • 24 g powder color (oil-based)

Method

  1. Polish the mold with cotton wool.
  2. In a small saucepan, melt the cocoa butter and add the sieved oil-based color. Emulsify together with a hand blender and then sieve the mixture. Cool to 32°C / 89°F.
  3. Using a firm brush, dip it in the cocoa butter and make any design over the mold or flick it over each mold to create a splat