My chocolate and Pastry Experiences

Scottish part time chocolatier in London enjoying all things Chocolate and Pastry


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Playing with Cocoa Butter and Airbrushing

CompressorSo I’ve been using an airbrush during my Stage in Yauatcha which is something I’ve always wanted to do. I’ve now bought my own, and I know I’m going to have lots of fun 🙂

 

metled butter
1st colourAfter polishing all the moulds to remove any residual oil or chocolate from the last time they were used and once the coloured cocoa butter was melted, strained and shiny powder added it was time to give the moulds their first layer of colour…I kept turning the airbrush rather than the mould to begin with so the cocoa butter would drip out of the gravity tank on top.

2nd reversedBy the time I did the 2nd layer I had gotten into the technique of turning the mould rather than the gun.

 

 

 

IMAG1429IMAG1428Once the mould had been sprayed it was time to rub off the excess colour so that when they were capped, there was no coloured cocoa butter going into the tank of chocolate.

I love the results of airbrushing cocoa butter, I can feel lots of chocolate days ahead 🙂

 

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For a different effect I flicked cocoa butter into the moulds
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