How to create super glossy and coloured moulded chocolates and hollow figures
Learn how to apply bright colours and a wonderful gloss to really make your moulded chocolates and hollow figures stand out.
GOOD TO KNOW
The golden rules for preparing spray gun mixtures
In case you’re creating a chocolate and cocoa butter mixture: always choose chocolate with a three-drop fluidity.
Respect the chocolate/cocoa butter proportions: 60/40. It creates a very fluid mixture that passes through the spray gun nozzle with ease.
Heat the cocoa butter/chocolate or cocoa butter/colouring mixture to 50°C before pouring it into the spray gun container. Otherwise it may set and clog up the spray gun.
In case you’re creating a coloured cocoa butter mixture: always use fat-soluble colouring.
Always heat the spray gun in a chocolate melter or heating cabinet before pouring in the mixture. Otherwise the mixture may set and clog up the spray gun.
Always apply the spray gun mixture directly onto pastries frozen at -18°C. The resulting thermal shock is necessary to create the velvet effect.
Always store the spray gun in the heating cabinet after spraying as well.
Make sure to spray a thin layer: too thick a layer is inclined to peel off.
- Fat-soluble colouring
- Cocoa butter
- A scale
- A high recipient
- A spatula
- A spray gun
- An empty chocolate melter, covered with a lid
- A thermometer
- A stick blender
- A sieve with a fine mesh (squeaky clean!)
- A hollow figure or chocolate mould (squeaky clean!)
- Heat gun
Measure out the ingredients: 5% colouring to the desired amount of cocoa butter.
Melt the cocoa butter in a microwave at 40 to 50°C.
Add the colouring and mix everything together with a stick blender to create a homogeneous mixture.
Sieve the mixture.
Pour the mixture into a piping bag and crystallise it by rolling the piping bag around on your worktop.
Check the temperature: if the spray gun mixture is at 31°C, it is ready to be applied.
Take the pre-heated spray gun out of the chocolate melter and pour in the mixture immediately.
Heat your mould up to 20°C with a heat gun.
Spray a thin layer of coloured cocoa butter into the mould.
Let the mould rest at room temperature for a couple of minutes so the layer of cocoa butter can harden.
Fill the mould with tempered chocolate and create chocolates or hollow figures based on the techniques demonstrated in our tutorials about moulding chocolates or hollow figures.