• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

cakedecorator1968

Spraying Chocolate: Equipment, Materials, and Techniques

324 posts in this topic

Hello everyone,

Just wanted to start a thread how to spray chocolate with a paint sprayer.

Please describe what has worked well for you and what has not.

Do you like a Wagner Airless Spray Gun?

Share this post


Link to post
Share on other sites
Hello everyone,

Just wanted to start a thread how to spray chocolate with a paint sprayer.

Please describe what has worked well for you and what has not.

Do you like a Wagner Airless Spray Gun?

Tried this a long time ago but it was nothing to do with cooking :rolleyes:

I put a warm chocolate/cream mixture in a reusable aerosol.

Worked OK considering and I would imagine that it would give reasonable coverage if used within the limits of the mixture solidifying.

Share this post


Link to post
Share on other sites

I have the Campbell Hausfeld (there was a thread a couple of months ago). I use it with cocoa butter thinnned chocolate and colored cooca butter. I love it, it loves me.

I use it for spraying chocolate molds because my airbrush didn't love me. It 's trickier to clean than an airbrush but works much more quickly.

1 person likes this

Share this post


Link to post
Share on other sites

I have used the wagner, the proportions I used was half chocolate, half cocoa butter heating the cocoa butter then melting the chocolate into that. I used Cocoa Barry and it worked. You will need to create a place to spray, like tape newspaper on what ever surfaces the sprayer will be possibly sprayed on. I would take a big box and line it to create a booth. Before you spray, make sure whatever is being sprayed is cold to frozen. Use a light hand, it is easier to spray more but hard to take it off. Then, when your finished, you have to completely disassemble the sprayer to get all the chocolate out of it. If you don't and it hardens, it can make the next job harder by not spraying. I can probably field strip a wagner sprayer now i have done it so many times. If you have any other questions, just 'pm' me.


It is good to be a BBQ Judge.

Share this post


Link to post
Share on other sites

What models of Wagner and Campbell Hausfeld are you using?

Cheers,

Steve


Steve Smith

Glacier Country

Share this post


Link to post
Share on other sites

Steve, my Campbell is the HV101. I got it at homedepot.com and I think it's the same one they sell at chef rubber

Share this post


Link to post
Share on other sites

I'm making mini cheesecakes using a 2" cone silicone mold - actually 100 of them. They are turning out cute as buttons. Now I want to ramp it up a notch. I was thinking about spraying them with white chocolate to make them easier to handle (and of course cool looking).

My hope is that I can just go get the Wagner as outlined above. But, I don't have access to cocoa butter (except a very small quantity from a previous job (1/3 C.)). Can I spray tempered white chocolate on? Has anybody done this?


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites
I'm making mini cheesecakes using a 2" cone silicone mold - actually 100 of them.  They are turning out cute as buttons.  Now I want to ramp it up a notch.  I was thinking about spraying them with white chocolate to make them easier to handle (and of course cool looking). 

My hope is that I can just go get the Wagner as outlined above.  But, I don't have access to cocoa butter (except a very small quantity from a previous job (1/3 C.)).  Can I spray tempered white chocolate on?  Has anybody done this?

I think you'll need to thin it with the cocoa butter. I suspect white chocolate unthinned might be a bit too viscous to spray. I've got a 30 lb bucket of cocoa butter - how soon do you need it?

Share this post


Link to post
Share on other sites

Uhhh...tomorrow :) But, like I said, I do have a very small amount and I'm not spraying that much. What would the ratio be of cocoa butter to chocolate?


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites

you could probably thin it with vegetable oil if absolutely necessary. usually for spraying it is 1:1 with cocoa butter. probably wouldn't want to put that much vegetable oil in it, but then again, that's what coating compound is.

edited to add: make sure your product is frozen and very cold when you spray, that way, you'll get a nice velvety effect. if your product is only just cold from the fridge, the spray won't set up enough and you'll probably get uneven coverage that won't be velvety.


Edited by alanamoana (log)

Share this post


Link to post
Share on other sites
Uhhh...tomorrow :)  But, like I said, I do have a very small amount and I'm not spraying that much.  What would the ratio be of cocoa butter to chocolate?

I can't find my notes on this, but I'd say 2 parts chocolate, 1 part cocoa butter. Health food stores often have cocoa butter. Check with the skin creams.

As Alana mentioned if you spray warm chocolate on a frozen dessert you get velvet. On room temperature goods you get a shinier surface.


Edited by Kerry Beal (log)

Share this post


Link to post
Share on other sites

GFron1,

You really need the cocoa butter to adjust the viscosity of your spray mixture. I have never tried straight chocolate but give it a shot. The Wagner works great, just make sure you clean it out after every use and heed the advice about covering everything, the overspray gets messy.


"Chocolate has no calories....

Chocolate is food for the soul, The soul has no weight, therefore no calories" so said a customer, a lovely southern woman, after consuming chocolate indulgence

SWEET KARMA DESSERTS

www.sweetkarmadesserts.com

550 East Meadow Ave. East meadow, NY 11554

516-794-4478

Brian Fishman

Share this post


Link to post
Share on other sites

my ratio is

1 part BS or SS choc : 1 part unsweetened chocolate : 1 part cocoa butter

Melted, strained through a very fine strainer and keep very warm. Your items that will be sprayed should come right out of the freezer to get the best velvet appearance and texture


"Chocolate has no calories....

Chocolate is food for the soul, The soul has no weight, therefore no calories" so said a customer, a lovely southern woman, after consuming chocolate indulgence

SWEET KARMA DESSERTS

www.sweetkarmadesserts.com

550 East Meadow Ave. East meadow, NY 11554

516-794-4478

Brian Fishman

Share this post


Link to post
Share on other sites

Okay - 2 more questions then.

Cocoa butter from the skin care section...Kerry, are you sure? I'm feeding this to 100 little old knitting ladies, so I'd prefer to not kill them (even if they will have baby soft skin).

Also, this velvety spray effect - I've seen plenty of pics - but, does it end up being hard or soft? Meaning, my hope was for this to be finger food. Will it become fork food if I spray it?


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites

if you can make the sprayed layer thin enough (viscosity and coverage combined), then it will be a nice thin shell, barely noticeable except for a slight texture differential between the shell and your cheesecake.

if you spray too heavily, then it can become obtrusive.

it should still be finger food regardless.

if you have inexpensive white chocolate, i would do a small test with the vegetable oil. i mean, that's what they use to thin out the "chocolate" in fountains, right?

Share this post


Link to post
Share on other sites
GFron1,

You really need the cocoa butter to adjust the viscosity of your spray mixture. I have never tried straight chocolate but give it a shot. The Wagner works great, just make sure you clean it out after every use and heed the advice about covering everything, the overspray gets messy.

There are quite a few models of sprayers. HVLP, straight, airless/air and those which spray stains, those that spray thinned laytex, etc.

Which one is the best suited for chocolate?

Share this post


Link to post
Share on other sites

david j,

i've used the wagner with great success...the model i have is: model #120 which cost around $70 when i bought it four years ago in new york city at a local hardware store.

edited to add: there are probably a lot of specialty chocolate sprayers on the market from chefrubber, pastry chef central and their ilk, but they are very expensive. it also depends on what specifically you're using the sprayer for. this one isn't good for detailed colored cocoa butter applications in molds, etc. this is for bulk spraying of showpieces and individual desserts. especially things that you want to have a "velvety" surface.


Edited by alanamoana (log)

Share this post


Link to post
Share on other sites
david j,

i've used the wagner with great success...the model i have is: model #120 which cost around $70 when i bought it four years ago in new york city at a local hardware store.

edited to add:  there are probably a lot of specialty chocolate sprayers on the market from chefrubber, pastry chef central and their ilk, but they are very expensive.  it also depends on what specifically you're using the sprayer for.  this one isn't good for detailed colored cocoa butter applications in molds, etc.  this is for bulk spraying of showpieces and individual desserts.  especially things that you want to have a "velvety" surface.

That's what I'm looking for. I just completed a class on Chocolate Decorations, Petit Gateau and Entrements where Norman Love used a large sprayer to coat the cakes in a 50/50 mix of chocolate and cocoa butter and I'd like to be able to reproduce it at home without hundreds of dollars of compressor/tank/and spraygun. Something that works for low volume production, is inexpensive, and is easy to clean.

I've got a cheap Badger for the smaller colored cocoa butter jobs.

Share this post


Link to post
Share on other sites
Okay - 2 more questions then.

Cocoa butter from the skin care section...Kerry, are you sure?  I'm feeding this to 100 little old knitting ladies, so I'd prefer to not kill them (even if they will have baby soft skin).

As long as it says 100% cocoa butter it should be fine.

Share this post


Link to post
Share on other sites

My cheesecakes are mostly complete and frozen rock solid in my commercial freezer. I have enough hand cream (cocoa butter) :blink: for about one good solid spray over them all - so no mistakes are allowed here!

I'm reading all of your comments to say that the chocolate does not need to be tempered - just melted and I'm assuming brought back to room temp. Any final temperature guidance for me? I think I'm going to use white chocolate for the spray - does that change anything?


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites
My cheesecakes are mostly complete and frozen rock solid in my commercial freezer.  I have enough hand cream (cocoa butter)  :blink:  for about one good solid spray over them all - so no mistakes are allowed here!

I'm reading all of your comments to say that the chocolate does not need to be tempered - just melted and I'm assuming brought back to room temp.  Any final temperature guidance for me?  I think I'm going to use white chocolate for the spray - does that change anything?

Warmer than room temperature. Actually warmer than tempered. I seem to recall that something in the 45 C range sounds right.

Share this post


Link to post
Share on other sites

I'm just curious for my own sake...can you use vegetable oil for this? That was one of my suggestions and nobody responded in the negative...but that doesn't mean anything...

gfron1, i usually cover the ground with parchment (or newspaper) and have my items to be sprayed on a cooling rack. i put the rack on the ground over the parchment and stand above the items with the sprayer. you want the sprayer to be a couple of feet away from the items. you also want to make sure to get good coverage by being able to sweep back and forth rather than focusing on one item at a time. turn the rack 90 or 180 degrees and finish the other side. test the spray before directing it on your items so that you don't get clogs or glops of spray.

by doing it on the ground, i can also control the mess from the sprayer. if done on a counter or table top, it is best to have some sort of three sided cardboard blockade made to avoid spraying your entire house with chocolate...which isn't fun to clean up.

yes, warmer than temper is fine. because you're spraying on a frozen item and you're forcing the chocolate through a small opening and then atomizing it, and you're keeping the item refrigerated, temper doesn't matter.

Share this post


Link to post
Share on other sites

I don't know about the oil. I know what once everything reaches room temperature that it will be solid when you use cocoa butter, but I'm not sure if that would be the case with oil in chocolate.

What happens when you take the oil laced chocolate back out of a fountain? Does it solidify?

Share this post


Link to post
Share on other sites
because you're spraying on a frozen item and you're forcing the chocolate through a small opening and then atomizing it, and you're keeping the item refrigerated, temper doesn't matter.

(Slapping forehead)...of course. Thanks.


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites
I don't know about the oil.  I know what once everything reaches room temperature that it will be solid when you use cocoa butter, but I'm not sure if that would be the case with oil in chocolate. 

What happens when you take the oil laced chocolate back out of a fountain?  Does it solidify?

if you're using coating compound, not chocolate/couverture, it will solidify. but that's because there's no cocoa butter to worry about.

i'm just wondering if it will work for this situation because the item is being sprayed frozen and meant to be kept chilled/refrigerated until service. it wouldn't really matter if it melted/liquified a bit if it sat on a plate for a couple of hours.

just seemed like it might be a good idea if you didn't have cocoa butter. i'll ask my colleague about it, he's got a lot of info on this.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By curls
      I have been looking for self-sealing plastic bags like Soma uses for chocolate bars. Interested in a rectangle vs. the squares Soma is using. Have not found anything at Gleurp or Nashville Wraps (but I may be using the wrong search terms).  Anyone know where to find these bags (in a variety of sizes) that have a flap with a bit of adhesive on the end for sealing the package?
       
      Any other chocolate bar packaging ideas that don't require going custom?
       

    • By pastrygirl
      Do you ever end up with ganache that reminds you of extra-heavy mayo?  I was winging it today, testing batches that set up ok but grainy, then weirldy flexible. The 60% i usually use is 39% cocoa butter, but in this batch I used 72%, which is 45% fat.  I also made some other changes but was trying to keep a similar ratio of liquid to chocolate.  The 72% ganache is far thicker than the 60% ever is - it probably needs more cream or a splash of booze, right?  Arg, I should know this!
       
      I got annoyed and left the slab out to do whatever it will overnight - cross your fingers that it is either use-able or save-able tomorrow!
    • By beacheschef
      I'm making truffles for a wholesale customer who will be distributing them to their guests on a daily basis. I've been working on my recipes for quite a while, and have some good recipes for a number of flavors. Since the customer base is pretty varied, I'm not adding any alcohol to the ganache centers. The customer is pleased, but has asked me to expand my flavors to a few that they suggested.
      I've been working on a mint center with a white chocolate ganache and am infusing the cream with fresh mint leaves. No matter how much mint I add, the mint taste is not pronounced enough. I've also infused the mint leaves in the cream for up to 6 hours before adding the cream to the chocolate, without pleasing results.
      I've also been playing around with a fresh ginger ganache and am interested in lemongrass and other natural flavorings. Since I don't know if the customer will be pleased with the end result, I'd rather not buy the flavored compounds (I've used the mint flavor compound in a previous job) to enhance the flavor until I get a better result using the fresh ingredients.
      Do you have some advice for using natural herbs and spices to flavor ganache without using extracts, alcohol, or compounds?
    • By RuthWells
      I know this question gets asked frequently, and I've done my research, but I can't believe that I can't find a less expensive option for packaging to hold 2 truffle-sized bonbons.  The two options I liked (from Nashville Wraps and BoxandWrap) come to over $1.60 each when factoring in shipping.  There is no way to price them at that cost.  Am I missing some options out there?
    • By RuthWells
      I know the gold standard for storing molded chocolate bon bons is to vacuum-pack lightly, then freeze.  Any suggestions for an overly-enthusiastic home chocolatier with an abundance of inventory and no vacuum sealer?  My local coffe shop is selling my wares, but not as quickly as I've been producing them!
  • Recently Browsing   0 members

    No registered users viewing this page.