Description
Transform your homemade mousse cakes into professional patisserie masterpieces with this elegant velvet spray technique. By using a precise blend of melted chocolate and cocoa butter, you can create a stunning matte finish that adds both texture and visual appeal to any special occasion dessert.
Ingredients
- 100g food-grade cocoa butter
- 100g high-quality couverture chocolate (white, milk, or dark)
- Oil-based food coloring (optional, for use with white chocolate)
- 1 fully frozen mousse cake
Instructions
- Combine the chocolate and cocoa butter in a bowl and melt them together using a double boiler or a microwave, stirring occasionally until smooth.
- If using white chocolate, add oil-based food coloring and use an immersion blender to incorporate the color and ensure the mixture is homogenous.
- Filter the mixture through a fine-mesh sieve into the spray gun reservoir to remove any particles that might clog the nozzle.
- Prepare your workspace by placing a turntable inside a large cardboard box or utilizing an empty dishwasher to contain the chocolate mist.
- Monitor the chocolate mixture until it reaches exactly 42°C (107.6°F) and prepare your spray gun.
- Remove the rock-solid frozen cake from the freezer, wipe away any surface frost, and spray from a distance of 12 inches while slowly rotating the turntable.
- Once evenly coated, immediately move the cake to the refrigerator to thaw for at least 6 hours before serving.
Notes
The success of the velvet effect depends entirely on the temperature difference between the warm spray and the frozen cake. Ensure your cake is frozen solid—ideally overnight—and use a digital thermometer to confirm the spray mixture is at the recommended temperature before you begin to avoid a runny or clumpy finish.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Spraying
- Cuisine: Modern Patisserie