Jump to content
  • 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 a free account.

Spraying Chocolate: Equipment, Materials, and Techniques


Recommended Posts

13 minutes ago, pastrygirl said:

 

That IS down.  Normally I spray around 60 psi.

 

13 minutes ago, pastrygirl said:

 

That IS down.  Normally I spray around 60 psi.

Ah - ok then. Experiments will have to continue on my end. 

 

Wonder if I start with the Roxy and Rich as the first variation.

  • Like 1
Link to post
Share on other sites

I am wondering how to get a metallic/gold finish when spraying chocolate showpieces. When I mix gold powder with cocoa butter it looks amazing when melted, but when it crystalizes it seems like the gold disappears leaving a dull brown color. I am looking for a gold finish like Amaury Guichon on his telescope; 

 

Link to post
Share on other sites

I just have a generic HVLP gun which has a dial, twiddle the dial and go from fine spray to spatter, no changing PSI:

 

https://www.instagram.com/p/B-2AnEKj4nC/

Link to post
Share on other sites
  • 2 weeks later...

OK, so I'm gonna break down and invest in a new airbrush.  I may have mentioned before all I have is one for cake decorating, which isn't that powerful.  The old KopyKake I had did work somewhat with a Badger 250, but I tried it with a different gun, and it was cold and the cocoa butter clogged it up, so it did a blow back I'm assuming and there was a loud pop and now the control knob doesn't work anymore.  I hated that thing anyway. The other one is by Dinky Doodle, and is made for cakes and cookies.  It's a teeny thing.

 

So, here are a couple of things I'm looking at if anyone has the time for feedback.

https://spraygunner.com/grex-tritium-ts-micro-spray-gun-set-0-7mm/  

https://www.amazon.com/gp/product/B07YBG8XQJ/ref=ewc_pr_img_1?smid=A1DXN92KCKEQV4&psc=1

https://www.amazon.com/gp/product/B00WM1VPKE/ref=ewc_pr_img_2?smid=ATVPDKIKX0DER&psc=1

 

I'm looking at maybe spending around $500.  I'm not going to be doing major production from what I can fore see.  When we move and I have my separate kitchen set up, I might try to do some things for holidays, etc.  I'm mainly going to be focusing on cakes, but offering chocolates as wedding favors.  

But, if I'm going to airbrush, I want to be able to do it with the least amount of hassle (if that's possible with cocoa butter :) ).

 

TIA!

Link to post
Share on other sites

@RWood, I assume you have read through the discussion in this thread, particularly on the Grex.  I strongly recommend it, the 0.7mm needle is what you need, but I would get the gravity flow, not the side.  With the cup on the side, you are adding an unnecessary extra path for the cocoa butter to travel, and cocoa butter needs as straight a path as possible.

 

The California Airtools compressor should work fine for what you want.  If you think you will ever do more with chocolate and require a spray gun, you might want to think more air capacity, but this one is fine for an airbrush.  The other compressor does not have enough capacity to keep your airbrush going without interruption.  

Link to post
Share on other sites
18 minutes ago, Jim D. said:

@RWood, I assume you have read through the discussion in this thread, particularly on the Grex.  I strongly recommend it, the 0.7mm needle is what you need, but I would get the gravity flow, not the side.  With the cup on the side, you are adding an unnecessary extra path for the cocoa butter to travel, and cocoa butter needs as straight a path as possible.

 

The California Airtools compressor should work fine for what you want.  If you think you will ever do more with chocolate and require a spray gun, you might want to think more air capacity, but this one is fine for an airbrush.  The other compressor does not have enough capacity to keep your airbrush going without interruption.  

 

Yes, I read the thread and was still cross eyed ☺️.

Thank you for the input. I will look at the Grex again, I didn't realize this was on the side. 

I don't think I will ever need something like a Fuji, so I think the CAT compressor is fine.

I appreciate your help!

 

Link to post
Share on other sites

This is the gravity feed grex, with the cup on top. https://spraygunner.com/grex-tritium-tg7/

 

I initially bought mine with the 0.3mm fittings, that was slow going, eventually upgraded to 0.5 and finally the 0.7.  It's not hard to change out the needle and nozzle, if cake colors are more fluid than cocoa butter you might want to start in the middle.  Do you know what size your other airbrushes are?  https://spraygunner.com/grex-0-5mm-nozzle-kit-tk-5/

 

As for keeping the cocoa butter from clogging up, that's always a challenge.  I keep my gun warm in my ez temper or an extra melter and warm it with a hairdryer as needed to keep it flowing.

  • Thanks 1
Link to post
Share on other sites
11 hours ago, pastrygirl said:

This is the gravity feed grex, with the cup on top. https://spraygunner.com/grex-tritium-tg7/

 

I initially bought mine with the 0.3mm fittings, that was slow going, eventually upgraded to 0.5 and finally the 0.7.  It's not hard to change out the needle and nozzle, if cake colors are more fluid than cocoa butter you might want to start in the middle.  Do you know what size your other airbrushes are?  https://spraygunner.com/grex-0-5mm-nozzle-kit-tk-5/

 

As for keeping the cocoa butter from clogging up, that's always a challenge.  I keep my gun warm in my ez temper or an extra melter and warm it with a hairdryer as needed to keep it flowing.

 

Thanks, I went back and found it. I had noticed the difference before, but had looked at so many, they all blurred together. 

 

I think I will get other sized nozzles so I can experiment. I have no clue what my other airbrushes are, I'll see if I can find out. It's a basic gun, but nothing in the info on it said anything about size. There compressor is a teeny little square thing. It's fine for liquid airbrush colors on cakes and cookies. 

 

I've been looking into a dehydrator anyway for quick drying of gum paste flowers, so I'll check out the one Jim mentioned. It looks similar to one I was thinking about, but his looks bigger and has a better temperature range. 

I hope to get a small melter at some point as well, so that's another one the list. The EZtemper would be great, but with the price, I don't think I'll be doing enough to justify the cost. 

Thanks for the recommendations!

  • Like 1
Link to post
Share on other sites
4 hours ago, hvea said:

any airbrush suggestions for less than 100$? I normally spray but need an airbrush for fine details. probably looking for 0.5mm nozzle

It's hard to do fine detail with any airbrush and coloured cocoa butter - but staying below $100 I'd probably get a Badger.

Link to post
Share on other sites
On 11/2/2020 at 11:29 PM, pastrygirl said:

This is the gravity feed grex, with the cup on top. https://spraygunner.com/grex-tritium-tg7/


I keep thinking I want one of those but that's a lot of money when I already have two Paasches sitting here so I'm still trying to convince myself it's worth it. I found the Paasches on sale for a really good price and jumped on them before I was aware of the benefits of gravity feed, which they are not. 

  • Like 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites
  • Similar Content

    • By Kasia
      MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
       
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!


    • By Lisa Shock
      The basic formula for these cakes was developed by the wife of a mayonnaise salesman in an effort to help him out. I did a bit of research, and have found many variations. Early variants generally involve using less cocoa, which I cannot recommend. Later variants involve using cold water instead of boiling, adding salt, and additional leaveners. I personally do not feel that any additional salt is needed, as mayonnaise and that famous, tangy brand of salad dressing (sometimes the label just says 'Dressing') both contain a fair amount of salt. If you are using homemade mayonnaise or a low sodium product, an eighth teaspoon of salt may boost the flavor a bit. And, of course, somewhere along the way fans who prefer a certain salad dressing over mayonnaise started using it to make this cake. Nowadays, the Hellman's website has a different formula -one with added eggs and baking powder. I have not tried this newer formulation.
       
      Some versions of this recipe specify sifted cake flour. This will result in a very light cake with virtually no structural integrity, due to the paucity of eggs in this recipe compared to a regular cake. Cupcakes made this way give beautifully light results. However, every time I try to make a traditional 8" double layer cake with cake flour, I experience collapse. I recommend AP flour or at least a mix of cake and pastry flour.
       
      I have never made this with a gluten-free flour replacer. This recipe does not have very much structural integrity and as such does not make a good candidate for a gluten-free cake.
       
      I have made this cake many times, the type of sandwich spread you choose will affect the outcome. Made with mayonnaise, the cake has a good chocolate flavor and moistness. Made with that famous, tangy, off-white salad dressing that gets used as a sandwich spread, the cake has a subtle bit of extra brightness to the flavor. If one chooses to use a vegan mayonnaise, the result is tasty but lacking a little in structure; I would bake this in a square pan and frost and serve from the pan.
       
      The cocoa you use will also affect the flavor.  For a classic, homey flavor use a supermarket brand of cocoa. To add a little sophistication, use better, artisan type cocoa and use chocolate extract instead of the vanilla extract.
       
      Supposedly, the traditional frosting for this cake should have a caramel flavor. Look for one where you actually caramelize some sugar first. Modern recipes for the icing seem like weak imitations to me; using brown sugar as the main flavor instead of true caramel.
       
      Chocolate Mayonnaise or Salad Dressing Cake
      makes enough for two 8" round pans, or a 9" square (about 7 cups of batter)
       
      2 ounces/56g unsweetened, non-alkalized cocoa
      1 cup/236g boiling water
      1 teaspoon/4g regular strength vanilla extract
      3/4 cup/162g mayonnaise, vegan mayonnaise, or salad dressing (the tangy, off-white, sandwich spread type dressing)
      10.5ounces/300g all-purpose flour
      7 ounces/200g sugar
      0.35ounce/10g baking soda
       
      Preheat your oven to 350°.
      Grease or spray two 8" round pans or an equivalent volume square or rectangle.
      Place the cocoa in a medium (4-5 cup) bowl. Add the hot water and stir with a fork to break up any clumps. Allow to cool down a little,  then add the vanilla extract and the mayonnaise or salad dressing spread. Beat well to eliminate lumps. In the bowl of an electric mixer or larger regular bowl if making by hand, sift in the flour and add the sugar and baking soda. Mix the dry ingredients to distribute evenly. Slowly beat in the cocoa mixture. Mix until the batter has an even color. Pour immediately into the pans. If making two 8" rounds, weigh them to ensure they contain equal amounts.
      Bake for approximately 20 minutes, or until the center of the top springs back when touched lightly. (The toothpick test does NOT work well on this moist cake!) Allow the cake to cool a little and shrink from the sides of the pan before removing. Removal is easier while still a little warm.
      Good with or without frosting.
      Good beginner cake for kids to make.
       
       
       
    • By Kasia
      I prepared two versions: the first one with desiccated coconut and blueberries and the second with dark chocolate and strawberries. Choose your favorite dessert or go crazy and make your own version.

      Bright dessert

      Ingredients (for 2 people)
      200g of white chocolate
      100g of blueberries
      200ml of 30% sweet cream
      200ml of mascarpone cheese
      2 tablespoons of desiccated coconut

      Melt 150g of the white chocolate in a bain-marie. Draw six 8 cm circles on a sheet of baking paper. Put 2-3 tablespoons of chocolate on each of them and smear it around to cover the whole circle. Leave them at room temperature to congeal and then put them in the fridge for 2 hours. Melt the rest of the white chocolate in a bain-marie. Whisk the cream. Add the mascarpone cheese after whisking. Add the white chocolate and the desiccated coconut and stir thoroughly. Wash the blueberries and drain them. Put the first chocolate circles onto a plate, then a layer of the cream and a couple of blueberries and once again chocolate, cream and blueberries. Put the last chocolate circle on the top. 
      Decorate with the rest of the cream, fruit and peppermint leaves. Serve chilled.

      Dark dessert

      Ingredients (for 2 people)
      200g of dark chocolate
      1 tablespoon of cocoa
      a couple of strawberries
      200ml of 30% sweet cream
      200ml of mascarpone cheese

      Melt 150g of the dark chocolate in a bain-marie. Draw six 8cm circles on a sheet of baking paper. Put 2-3 tablespoons of chocolate on each of them and smear it around to cover the whole circle. Leave them at room temperature to congeal and then put them in the fridge for 2 hours. Melt the rest of the dark chocolate in a bain-marie. Whisk the cream. Add the mascarpone cheese after whisking. Add the dark chocolate and the cocoa and stir thoroughly. Wash the strawberries and remove the shanks. Leave 3-4 nice bits of fruit for decoration, and cut the rest into small pieces. Put the first chocolate circles on a plate, then a layer of the cream and a couple of strawberry pieces and then once again chocolate, cream and strawberries. Put the last chocolate circle on the top. Decorate with the rest of the cream, fruit and peppermint leaves. Serve chilled.


    • By Kasia
      Chocolate cake with plums
       
      The first cake I ever dared to bake by myself was a chocolate cake. I have since baked it many times, always using the same recipe, and many times I have spoiled it at the beginning of preparation. It is necessary to cool down the chocolate mixture before adding the rest of the ingredients. On a hot summer day this process is very long, so I accelerated it by putting the pot with the mixture into some cold water in the kitchen sink. Many times, by mistake, I turned on the tap and poured water onto the cooling mixture. In hindsight these situations were amusing, but at the time it wasn't funny.

      This chocolate cake is excellent without any additives. You can enrich it with your favourite nuts or butter icing. Today I added some plums to the top of the cake. It was great and its sweet chocolate-plum aroma lingered long in my home.

      Ingredients (25cm cake tin):
      200g of flour
      150g of butter
      3 tablespoons of cocoa
      120g of brown sugar
      15ml of almond milk
      100g of dark chocolate
      1 egg
      1 teaspoon of baking powder
      plums

      Heat the oven up to 180C. Smooth the cake tin with the butter and sprinkle with dark cocoa.
      Put the butter, milk, sugar, cocoa and chocolate into the pan. Heat it until the chocolate is melted and all the ingredients have blended together well. Leave the mixture to cool down. Add the egg, flour and baking soda and mix them in. Put the dough into the cake tin. Wash the plums, cut them in half and remove the stones. Arrange the plum halves skin side down on top of the cake. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!

    • By MadelaineCriden
      Chocolate Dipped Pecan Meringues
      Serves 10 as Dessert.
      What I love about these cookies is not only that they’re easy and liked by all, but also that they have a certain adult quality about them. Its that almost-burnt flavor, that caramelized, brown sugar taste that deepens and balances the sweetness. They are crunchy, light, and even great without being dipped in chocolate, white or dark. Serve a few in a bowl with some raspberries, strawberries, and blueberries, add a little whipped cream or ice cream, and you have a more formal dessert. Whether you nibble on them with friends while watching football or enjoy them crushed into ice cream, cuddled up with a good book, enjoy!
      Chocolate-Dipped Pecan Meringues
      Makes 25-30 1 1/2” cookies
      1/2 cup pecans
      2 egg whites
      pinch salt
      1/3 cup packed dark brown sugar
      1/8 cup white chocolate chips
      1/8 cup dark or milk chocolate chips (your choice)
      Method:
      1. Preheat oven to 385 degrees and lightly grease baking sheet, or better yet, use a silpat baking mat on top of the baking sheet.
      2. Pulse pecans in a food processor (preferably a small one) until coarsely ground. Take care not to over pulse, or else oils will release and coarse texture will be lost.
      3. Whip eggs whites with a pinch of salt until soft peaks form and add sugar slowly, while continuing to beat whites. Beat until stiff peaks form.
      4. Immediately fold in pecans, taking care not to deflate the egg whites (the sugar does help to stabilize them, though).
      5. Drop or pipe about a tablespoonful of batter onto baking sheet or mat, and leave 1” of room between cookies. Bake for 10 minutes, then turn oven down to 285 degrees. Bake for another 15-20 minutes until golden all over. Cookies will still be slightly soft to the touch, but they will harden as they cool out of the oven, yielding a crunchy texture.
      6. While cookies cool, melt the chocolates in separate dishes in the microwave. Dip bottoms of the cookies in melted chocolate once completely cool and firm and place them on wax paper, then in the fridge, so the chocolate can harden.
      Note: white chocolate-dipped cookies will not need to be refrigerated to harden, but the milk or dark chocolate-dipped ones probably will.
      Enjoy!
      Maddy
      CookLikeMad.com
      Keywords: Dessert, American, Easy, Snack, Cookie
      ( RG2096 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...