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Spraying Chocolate: Equipment, Materials, and Techniques

Chocolate

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309 replies to this topic

#301 keychris

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Posted 07 October 2014 - 07:37 PM

though I've never managed to mix a green I'm happy with.

 

word... ain't that the truth! Why is a nice vivid dark green so hard to get!



#302 tanya_simone

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Posted 08 October 2014 - 11:31 AM

Oh Kerry thankyou for replying! You are one of the members who always answers problems very well and you appear to be very knowledgeable in alot of areas, and so I'm very much appreciative that you took time to help me out

 

I would mainly use my machine for choccy purposes, but for certain occasions (perhaps 3 or 4 times a year) I do make the odd cake, I can always decorate it without spraying though, i was just curious. Rather be safe than sorry ;)

 

If you think the coloured butters are definitely doable then I will give them a go, no harm in trying right? It just put me off a little because I read a few people saying they had trouble in making it correctly and it took numerous attempts before they got it right. 

I was actually curious to ask also whether you could add oil based flavourings to chocolate itself, like I have peppermint oil and possibly orange oil, and I wondered if I could blend them with the choc, then if I wanted two flavours I could have the choc shell as mint or whatever and the inside as a different flavour just to experiment a bit? Or is this a bad idea? Was just a thought!

 

Also - ''so I'll use fruit puree, with the addition of freeze dried fruit powder and perhaps a bit of compound flavouring''  <-- yes! This never even occurred to me either, mixing two of the same flavour but in different states/forms. A puree and a powder sounds a fab idea indeed. I have to admit, a couple of the flavours in the fresh fruit fillings I made didn't have the kick I was hoping for, I had to use white chocolate with them so you could actually taste the flavour inside on the more subtle fruits. If I were to add something like a puree or powder to the mix itself also, it might just give it that bit of oomph that it needs.

 

Again thanks for the advice, since I've been on this site I've been overwhelmed (in a good way of course) with the amount of things I can, and want, to make. The possibilities seem endless! I just have to find the time to do it all in! Wish me luck ^_^


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#303 Matthew Kirshner

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Posted 08 October 2014 - 01:30 PM

One thing you want to remember about airbrushing cocoa butter into chocolates or even into molds is to make sure the cocoa butter is tempered and the airbrush is warm.  One thing I do is hold a handheld hair dryer and wave it around the nozzle head and the base.  Another way to go is to keep the airbrush in-between a heating pad.  By doing this it will not cause the cocoa butter to seized and become cold though spraying. 


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#304 Kerry Beal

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Posted 08 October 2014 - 03:01 PM

As Matthew says - I tend to keep my airbrushes on a hot plate turned down a little with an Ikea dimmer switch so it's not too hot.

 

You can indeed add essential oils to the chocolate itself for different flavour effects.



#305 minas6907

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Posted 08 October 2014 - 05:32 PM

For a time I was wondering the exact same thing. Can you add peppermint oil to dark chocolate and use that chocolate as the exterior on a shell molded bonbon? Somehow I just never wanted to try. I didn't want my molds smelling like peppermint, and I was sort of afraid of the peppermint oil messing with the temper and not have that shine we strive for, but perhaps the latter is not so much of a concern since the amount of oil added is so small. Still, at the very least, it seems like the next few batches of chocolate would have a peppermint scent wether one wanted it or not.

#306 Kerry Beal

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Posted 08 October 2014 - 05:38 PM

True - peppermint is the devil!  I do it a lot with fruit oils like orange, lemon and grapefruit.  I'm pretty careful with peppermint because even in a chocolate box it's as invasive as in a garden.


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#307 RobertM

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Posted 10 October 2014 - 11:29 AM

tanya_Simone - Welcome to eGullet -

If you are the least bit curious about confectionery work I would urge you to take a look at the threads for the previous eGullet Confectionery Conferences - It's a wonderful opportunity to meet, discuss, question, learn from some wonderful and talented people.  The next one will be in May 2015, just outside of Washington DC. 

Bob


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#308 markwightman

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Posted 13 October 2014 - 02:18 AM

Hi,

 

I found this thread really helpful so thanks to everyone for your observations.  I have just ordered the Krebs hotCHOC LM3.  I'll let you know how I get on with it.

 

-Mark


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#309 markwightman

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Posted 29 October 2014 - 07:22 AM

Out of interest, has anyone ever tried spraying cocoa butter with a make up airbrush?

 

http://www.ebay.co.u...h-/201202156404

 

If it worked, it would quite a neat little package.



#310 Susanne Hindle Kher

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Posted 29 October 2014 - 09:49 AM

Hi,

 

I found this thread really helpful so thanks to everyone for your observations.  I have just ordered the Krebs hotCHOC LM3.  I'll let you know how I get on with it.

 

-Mark

 Please share your experiences once you get it. That's a nice looking gadget!







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