Ingredients

Group A
Ingredient
KG
PETTINA NON-TEMPERING DARK CHOCOLATE
0.300
Cocoa Butter
0.200
Total Weight: 0.500
Group B
Ingredient
KG
PETTINA NON-TEMPERING LIGHT CHOCOLATE
0.300
Cocoa Butter
0.200
Total Weight: 0.500
Group C
Ingredient
KG
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.300
Cocoa Butter
0.250
Total Weight: 0.550

Method

How to do it:

1. Heat the cocoa butter / chocolate or cocoa butter coloring mixture to 50°C before pouring in into the spray gun. Use fine strainer otherwise it may clog up the gun.
2. Use a fat-soluble coloring if you are creating a colored cocoa butter mixture.
3. Apply the spray gun mixture directly onto cakes and pastries frozen at -18°C.
4. Use the mixture between 45°C to 50°C ONLY.
5. If it’s less than 45°C, the chocolate mixture will crystallize too quickly, causing it to peel off.
6. Make sure to spray a thin layer ONLY. Too thick will create a peel off.

Ingredients

Group A
Ingredient
KG
PETTINA NON-TEMPERING DARK CHOCOLATE
0.300
Cocoa Butter
0.200
Total Weight: 0.500
Group B
Ingredient
KG
PETTINA NON-TEMPERING LIGHT CHOCOLATE
0.300
Cocoa Butter
0.200
Total Weight: 0.500
Group C
Ingredient
KG
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.300
Cocoa Butter
0.250
Total Weight: 0.550

Method

How to do it:

1. Heat the cocoa butter / chocolate or cocoa butter coloring mixture to 50°C before pouring in into the spray gun. Use fine strainer otherwise it may clog up the gun.
2. Use a fat-soluble coloring if you are creating a colored cocoa butter mixture.
3. Apply the spray gun mixture directly onto cakes and pastries frozen at -18°C.
4. Use the mixture between 45°C to 50°C ONLY.
5. If it’s less than 45°C, the chocolate mixture will crystallize too quickly, causing it to peel off.
6. Make sure to spray a thin layer ONLY. Too thick will create a peel off.

Display Conditions

Display Conditions

Room Temperature