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Chocolates and Confections

By Peter Greweling

Published 2007

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Either fat-soluble colors dissolved in cocoa butter, or chocolate itself may be airbrushed into molds prior to filling. When airbrushing chocolate, thin it substantially with cocoa butter to ensure that it will flow through the airbrush; approximately equal parts cocoa butter and chocolate are commonly used. Dissolve colors in enough cocoa butter to make them fluid. It is not necessary to temper either the chocolate or the cocoa butter that will be airbrushed into a mold; simply apply it at around 34°C/93°F or slightly cooler. The force of atomizing the color or chocolate as it passes through the brush—and the cooling that occurs in the process—is sufficient to precrystallize the cocoa butter and ensure proper shine and adhesion.