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I work at a high volume chocolate shop and we have some of this cocoa butter. I have had problems using it with an airbrush on moulds. As compared to Chef Rubber, the product is extremely thin and have had problems getting it to cover properly and evenly. If you have any tips on how to get the product to work well in the moulds, I would appreciate it.
Hi, I did make it but I faced 2 issues, first the chocolate bonbon come out of the mold very hardly, the second issue is after I grab one to taste it the cocoa butter coating stocked to my fingers, it looks like paint. Thank you for sharing these videos with us.
If I was to airbrush straight into chocolate ganache on a cake (dried) what heat do I need the cocoa butter to be to make sure the chocolate ganache doesn't melt off the cake ?
You cannot change the temperature of the cocoa butter, because it always has to be at a set temperature (about 35 C if I remember) so it can properly pass through the airbrush without clogging. The only thing you can change, is the temperature of the object you're spraying it on. For example, in order to airbrush a ''velvet'' effect on desserts, they need to be very cold first (can't remember the exact temperature), while the temperature of the cocoa butter is unchanged.
Cocoa butter that has been pre tempered is hard and solid. To use it, you would have to melt it down in which case it loses temper. You need to cool it down after melting whilst shaking it or stirring to retemper it (have the correct beta crystals form) so that once you've applied/used it, it solidifies nicely, has a shine to it and a nice snap just like any other couverture chocolate.
