Description
Elevate your pastry skills with this professional velvet spray technique, which creates a stunning matte, fabric-like finish on frozen desserts. By mastering the precise ratio of cocoa butter and chocolate, you can transform any simple mousse cake into a sophisticated French masterpiece.
Ingredients
- 140g dark chocolate (or 120g for white or Dulcey chocolate)
- 60g cocoa butter (or 80g for white or Dulcey chocolate)
- Oil-based food coloring (liposoluble)
- One frozen mousse cake or entremets
Instructions
- Combine the chocolate and cocoa butter in a double boiler or microwave, heating gently until completely melted.
- Add oil-based food coloring if using, then use an immersion blender to emulsify the mixture until perfectly smooth.
- Pass the mixture through a fine sieve to remove any solid particles that might clog the nozzle.
- Cool or warm the mixture until it reaches the critical application temperature of 42°C (107.6°F).
- Prepare a spray booth by placing a turntable inside a large cardboard box or an empty dishwasher to catch the over-spray.
- Remove the rock-hard frozen cake from the freezer, unmold it immediately, and place it on the turntable.
- Hold the spray gun 30 cm (12 inches) away and apply the mixture in continuous, sweeping motions while rotating the cake.
- Move the finished cake to the refrigerator to thaw slowly for at least 6 hours.
- Immediately clean the spray gun components with very hot water to prevent the fats from solidifying.
Notes
For the most consistent velvet texture, ensure your cake is frozen solid and free of any surface frost before you begin spraying. If the mixture in your reservoir cools down during the process, use a hairdryer to gently warm the spray gun nozzle to keep the spray atomizing correctly.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Dessert
- Method: Flocage
- Cuisine: French