Frozen/velvet effect

babybaker

Banned
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Joined Mar 20, 2014
Hello everyone!

Can anybody tell me how to make this? I think it's called the frozen/velvet effect. 

If possible, I would like to know all the tricks and tips and not only the basics... :)


Thanks and cheers!
 
5,192
296
Joined Jul 28, 2001
it certainly looks sprayed to me. After the pyramid is made it is sprayed with chocolate. Looks like milk chocolate to me but it could very well be cocoa.
 
6
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Joined Oct 17, 2015
Definitely sprayed.

You use a chocolate spray gun, which is filled with a 1:1 ratio of chocolate to cocoa butter (or 60:40 white chocolate to cocoa butter), melted and mixed together, allowed to cool to 35C, and then sprayed onto frozen or chilled products, usually mousse based or other similar desserts.

This particular velvet texture is from frozen desserts being sprayed /img/vbsmilies/smilies/smile.gif

As far as tricks go? There aren't really any, it's a pretty simple technique. There's a dial on most guns that changes the spray to finer/coarser depending on your tastes; I tend to go fairly fine.

Tips? Don't hold the spray gun sideways because it splatters thick chocolate inconsistently onto your product. Work quickly, and rotate your item for even spraying. Most importantly, probably, is that you should always, and I mean always, clean out your gun with hot soapy water, spraying the nozzle until the water runs completely clear; cleaning a nozzle with set chocolate jamming it is a ridiculously tedious job that is easily avoidable.
 

babybaker

Banned
5
10
Joined Mar 20, 2014
Thank you for your reply :) that's exactly what I needed to know.

Do you recommend any spray gun?
 
6
10
Joined Oct 17, 2015
No problem:)

Sorry for the delayed reply, I've had a few crazy service nights and went AWOL to the world!

I'm personally partial to the Wagner W180-P, mostly because it was the first I used and has thus far been effective haha, but I'm sure most work fine.
 

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