Spraying chocolate for decoration, no air spray gun?

[Ratatata]

Hi,

i ammaking a dessert recipe which include spraying a chocolate sesame oil mixture on top of a custard desert. it is a one time thing, indont want to buy expensive equipment.

any idea on ways i can do this without a big expense? is a mister an option? 

would rather not spend more than $25.

 

if you have ideas on delivering that flavor in a different way (maybe brushing it or doing a sesame chocolate shell?

 

the custard gets made in a silicone mold that gets frozen for a few hours.

[Kerry Beal]

Atomizer from a pottery place.   Even cheaper atomizer.

 

Of course they splatter more than they smoothly cover. 

 

 

A mister might work reasonably well - make sure it is really warm so there is a chance it will spray.

Edited December 4, 2023 by Kerry Beal (log)

[Kerry Beal]

When you atomize a chocolate and fat mixture onto a frozen item you get a flocked appearance - that is not going to happen with a brush and a shell isn't the same effect either. 

 

 

 

This is cocoa butter and dark chocolate at around 50º C sprayed onto a frozen rabbit - notice the velvet effect. 

 

 

[Ratatata]

Thanks, I get i wont get the flocking without spraying but I dont want to use a non food grade spray gun and a good grade one is quite pricey for one use.  I mostly want to get the sesame flavor. I think based on everyone 's feedback I will try to line the molds with lines of chocolate as a partial shell to harden a bit and then see if I can still try to flock the dessert with a mister. That way I get the sesame flavor with the shell, I dont do a full shell so the texture isnt completely compromised and if the mister is a big fail I dont have to worry!

 

[Kerry Beal]

8 hours ago, Ratatata said:

Thanks, I get i wont get the flocking without spraying but I dont want to use a non food grade spray gun and a good grade one is quite pricey for one use.  I mostly want to get the sesame flavor. I think based on everyone 's feedback I will try to line the molds with lines of chocolate as a partial shell to harden a bit and then see if I can still try to flock the dessert with a mister. That way I get the sesame flavor with the shell, I dont do a full shell so the texture isnt completely compromised and if the mister is a big fail I dont have to worry!

 

A lot of us started out with a little Badger airbrush from Michaels - using a 30% off coupon of course. I believe that Norman Love still uses them. Food grade - not sure!