Dark Chocolate Spray


  • Dark chocolate 200 g 7.05 oz 50%
  • Cocoa butter 200 g 7.05 oz 50%


  1. Combine both ingredients in a bowl and melt completely over a hot water bath.
  2. Set up a spray station, a surface that should be covered with plastic to keep the shop clean where you can spray the bombes with the dark chocolate spray.
  3. Fill a compressor canister with the dark chocolate spray and spray the bombes with an even coating of spray. Keep the compressor gun at least 60 cm/24 in from the bombes to obtain a velvety smooth look.
  4. Reserve them frozen during service, preferably covered so that they do not get any frost on their surface. Discard after 2 days.