Bo Friberg

Chocolate Solution for Spraying

Preparation info

  • 1 quart

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • 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); for the best result, hold the mixture as close to this temperature as possible while spraying.
  2. Have ready your plates and the template or stencil, if you are using one. Warm the spray gun to ensure the cho