And if you don't have access to compressed air, then I recommend the hotCHOC heated chocolate spray gun! Designed specifically to spray a mixture of 50% chocolate / 50% cocoa butter at a temperature range of 28C-35C. The power settings and nozzle enable a thin layer of material to be sprayed, with minimal overspray compared to air brush systems.
Hi chef if i wanted to color the chocolate spray, can i use liquid base food coloring or must i use gel based or is there any specific coloring texture? Thankyou
Hi John! Good question, thanks for bringing this up. You can store them wherever you want actually: Freezer, fridge, it doesn't change the texture of the chocolate once it has been set. More on chocolate essentials - please visit www.callebaut.com for more tips and tricks. Best regards!
Can the pastry sprayed with velvet texture be stored at room temperature for 4-5 hours? I want to make them for a birthday cake so they have to be at room temperature for few hours.
Buongiorno volevo chiedere un i formazione..con la miscela burro di cacao e colorante si ottiene un effetto velluto sui dolci, memtre se si aggiunge il cioccolato cosa cambia? È per dar lucentezza come nel video? Grazie
Ciao! Aggiungere cioccolato o non avere burro di cacao renderà molto difficile spruzzare il liquido. Il burro di cacao è lì per aiutare il liquido a passare attraverso la pistola a spruzzo e avere belle goccioline fini. Se non c'è burro di cacao, la pistola a spruzzo avrà difficoltà e la dimensione delle gocce sarà molto più grande. Spero che questo aiuti a rispondere alla tua domanda.
Buonasera..cosa significa che l aerografo deve essere tenuto in mano prima del utilizzo? Ho chiesto a che temperatura dece essere riscaldato l aerografoGrazie
And if you don't have access to compressed air, then I recommend the hotCHOC heated chocolate spray gun!
Designed specifically to spray a mixture of 50% chocolate / 50% cocoa butter at a temperature range of 28C-35C. The power settings and nozzle enable a thin layer of material to be sprayed, with minimal overspray compared to air brush systems.
Hi chef if i wanted to color the chocolate spray, can i use liquid base food coloring or must i use gel based or is there any specific coloring texture? Thankyou
Hi super cheif can I use any choclate brand for spraying air brush
Can we use mini airbrush portable? Thank you before
Wow amazing idea 👌 👌 👌 👌 👌 👌 👌 which air brush you dp
Master!
Geniale, ma facendo questo effetto a casa il mio freezer non arriva a meno 18 gradi, posso comunque provarci o lascio stare?
how many grams to add if it's 60% chocolate and 40% cocoa butter?
Where can i store my pastries or my cakes afrer airbrushing them with the mixture? Thank you
Hi John! Good question, thanks for bringing this up. You can store them wherever you want actually: Freezer, fridge, it doesn't change the texture of the chocolate once it has been set. More on chocolate essentials - please visit www.callebaut.com for more tips and tricks. Best regards!
Guyys, what spray gun do u use please?
And thanks for sharing this 🖤
Check out the hotCHOC airless, heated spray gun: www.kreaswiss.com/en/food-equipment/hotchoc/hotCHOC-chocolate-gun
KREA Swiss UA-cam: ua-cam.com/users/KREASwissFoodEquipmentvideos
Can the pastry sprayed with velvet texture be stored at room temperature for 4-5 hours? I want to make them for a birthday cake so they have to be at room temperature for few hours.
Once the velvet is created, it will remain velvety as long as your room temperature is not so hot that any chocolate in general melts.
How much the quantity plz of chocolate and coco butter
Hi sir I want to make colur velvet so what kind of colour I can use?. Gel base or powder or normal liquid colour
WHERE CAN YOU FIND THAT ONE MOLD THATS SORT OF SHAPED LIKE A MINI CHEESE WHEEL??? I cant find them anywhere!!!
Hi Macy - you probably mean the 'stone' mold, which is supplied from Silikomart (reference SF 163)
Callebaut Chocolate Yes thank you! The video was very helpful also!
Buongiorno volevo chiedere un i formazione..con la miscela burro di cacao e colorante si ottiene un effetto velluto sui dolci, memtre se si aggiunge il cioccolato cosa cambia? È per dar lucentezza come nel video? Grazie
Ciao! Aggiungere cioccolato o non avere burro di cacao renderà molto difficile spruzzare il liquido. Il burro di cacao è lì per aiutare il liquido a passare attraverso la pistola a spruzzo e avere belle goccioline fini. Se non c'è burro di cacao, la pistola a spruzzo avrà difficoltà e la dimensione delle gocce sarà molto più grande. Spero che questo aiuti a rispondere alla tua domanda.
Can I do this into a chocolate mould?
Hi Alena, sure you can. :-) Be sure to share your results #callebautchocolate :-) we might reshare on our channels! Best regards and good luck
Please we do it in the end of the whole chocolate processing (after remove chocolate from the mold or first when we clean the mold
Buonasera..cosa significa che l aerografo deve essere tenuto in mano prima del utilizzo? Ho chiesto a che temperatura dece essere riscaldato l aerografoGrazie
È consigliabile riscaldare la pistola a spruzzo fino a 30 gradi.
Buongiorno..l aerografo deve essere riscaldato a che temleratura? Grazie
Sì, consigliamo di tenere in mano la pistola a spruzzo prima dell'uso, come spiegato nel video. Spero che ti abbiamo aiutato in questo modo
That isn't beautiful to me. It just makes the chocolate look dull- why would I possibly want that look!?..and yes I was the one dislike.
I disliked yours too
Wonderful, thank Ur sharing :)
Can you please tell me what kind of spray gun you are using, which nozzle head you are using?
Hi Ani, we work with SATA equipement for spraying in this video. The nozzle type is 1mm. We hope this information helps you further!
Wonderful, it was very helpful! Thank you so much! You are the best, your work is amazing! :)
You can also use an airless and heated gun. Look for the hotCHOC from KREA Swiss: www.kreaswiss.com/en/food-equipment/hotchoc/hotCHOC-chocolate-gun
KREA Swiss UA-cam: ua-cam.com/users/KREASwissFoodEquipmentvideos