The importance of temperature
Temperature is key if you want to bring out the perfect velvet effect on the surface of your cakes and pastries with a chocolate spray gun mixture. The spray gun mixture should be applied on baked goods frozen at exactly -18°C to generate the right crystallisation, which in turn produces that deliciously appealing velvet-like texture. But the temperature of your chocolate spray gun mixture is crucial as well. You should always apply it at 45°C. If it's less hot, the chocolate mixture will crystallise too quickly, causing it to peel off eventually.
Watch our tutorials about creating chocolate mousse for pastries to discover our different chocolate mousse recipes.