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Spraying Chocolate
Preparation info
- Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
Finishing entremets with sprayed chocolate creates a wonderful velvety finish. Chocolate itself is too thick to spray so a solution is made with the addition of cocoa butter to thin it enough to feed through the spray gun.
Ingredients
For dark (bittersweet) spraying chocolate
150 g 5½ oz 100 g
Method
- Demould the product required for spraying and place on a wire rack set over a metal tray. Return to the freezer until ready to spray.
- Melt the cocoa spraying solution, then leave to cool to 32-35°C (90-95°F). Place the spray gun in a warm area so it reaches 30°C (86°F) - on top of a warm oven is a good place.
- Prepare an area for spraying - I like to use
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