"Velvet spray" on a dark mousse

[Rajala]

I made a test version of a cake I've been working on, and thought that I might as well try to spray it with "velvet spray", to see if I could get the result I wanted. Turns out that it was a good idea to try this, because the color didn't really get as bright and colorful as I had hoped.

 

1. It's a dark mousse. Not dark chocolate but nut mousse so it's brown. Any suggestions on how to get a bright color when the mousse is not bright?

2. What do you use in terms of nozzle size when spraying the cocoa butter / white chocolate mix? I used a 0.8mm nozzle, but it feels like maybe I should use something little bigger to get a bit of more of the cocoa butter and chocolate mix on the product.

3. If using a compressor and not a paint gun, what PSI/BAR are you using?

 

Funny thing is that I did this a few months back, and it turned out really yellow and colorful, although that was sprayed on a vanilla mousse. It's also one if the times that my memory doesn't serve me well. Can't recall if I used my 0.8mm nozzle or the paint sprayer which I returned because it leaked.

Edited September 4, 2018 by Rajala
Third question (log)

[pastrygirl]

Can you spray it with white first then the bright color?  

 

Backing with white works works for bonbons, not sure if it’ll work with velvet spray. 

[Rajala]

I mixed the color with white color, thinking it would work a bit like cocoa butter, and maybe it will. However, when the mixture solidified - it looked really bright. Maybe I just need to add more color to it, will try it next time.

[Rajala]

Another thing... Anyone know some good base recipe for a mousse? Like, cream and creme anglais? Need to do one more practice run and wouldn't want to waste vanilla etc here...  

[Rajala]

I made a new test, on a white mousse though - maybe I should've colored the mousse just to see. But I think the main issue was the 0.8mm nozzle. With 1.5mm, I seem to get a much better result.