Essentials

FINISHING TOUCHES

CHOCOLATE SPRAY MIXTURE

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 700 g
    Caraïbe 66%
    • Caraïbe 66%
    • Jivara 40%
    • Opalys 33%
    • Blond Dulcey 32%
  • 300 g Cocoa butter
Select your mixture’s total weight
For
g

Recipe

To give your spray mix a velvety finish, heat the mixture to 40-45°C (105-115°F) and spray it onto your frozen product.

As long as you respect the tempering process for the couverture of your choice, you can use these recipes to give your artistic creations or assemblies a smooth, shiny finish.

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