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Discussion in 'Professional Catering' started by chocoloverdeco, Feb 18, 2013.
I have not tried anything but using the hand and brushing so I am wondering if a better way exists.
Yeah, an electric paint sprayer.
You will have to thin out the chocolate with cocoa butter, and strain it through several layers of cheesecloth, but it works well.
If youre trying to coat something cant you simply use a sheet tray and wrack adjust for consistancy based on what you want and enrobe the product? Can always remelt the excess that collects in the pan ive done med largish cakes this way and its smooth shiney and good looking.
Can't enrobe on a rack, the couverture cools down and welds itself onto the grid. Plus, you'll contaminate the couverture with crumbs or excess moisture.
ahhh ok hahha hmm something to consider.
I have a question i want to make a chocolate spiral cake and want a smooth flat sheet of chocolate spiraling up the cake (cake carved into a spiral) and it would be slightly higher then the the top of each layer of cake. The idea being that the cake is a large spiral and behind each wall is stiff chantilly creme and strawberries so you see them above the chocolate.
Would i simply try spreading the chocolate on stiff acitate and wrap it up the carved cake??
To the original poster - when you say "spray" chocolate, do you mean that you want the velvet look, like in this picture ?-
If that is so, many professionals use the same power sprayer you can buy at Home Depot for paint, but since you describe yourself as a home cook, it might be more practical for you to get a can of chocolate spray. The cans come in different colors and can be purchased through companies like Chef Rubber online.