William Curley, Suzue Curley

Spraying Chocolate

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Preparation info
    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

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) fine dark (bittersweet) chocolate
  • 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