Bo Friberg

Chocolate Solution for Spraying

Preparation info
  • Yield:

    1 quart

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 pound (455 g) sweet dark chocolate
  • 1 pound (455

Method

  1. Chop the chocolate and cocoa butter into small pieces, place together in a bowl, and melt over simmering water. Continue to heat the mixture to 130°F(54°C) and hold as close to this temperature as possible while spraying for the best result.
  2. Have your plates ready—also the template or stencil, if you are using one. Warm the spray gun to ensure that the chocolat