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coating or tempered?

post #1 of 5
Thread Starter 

I'm upgrading my cakes.

 

Which chocolate is needed/recommended for spraying pastries/cakes?

 

Coating or tempered?

 

Please reply.

 

P Cota

post #2 of 5

If you want to use a paint sprayer, you can use either, provided you thin out the chocolate with cocoa butter.  If you are going to thin out with cocoa butter, you might as well use real chocolate--there is no need to temper. 

 

Coating chocolate tastes like, uh... well... best not said.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 5
Thread Starter 

Thanks.  I wasn't sure if I needed to temper the real chocolate prior to mixing with cocoa butter..

 

Question #2.  Do I need to buy pre-colored cocoa butter?  Or can I just use food coloring to add to cocoa butter for desired colored?

post #4 of 5

"Food colouring" and cocoa butter or chocolate don't mix--the colouring is water or alcohol based and it doesn't play nice with fat.

 

You can buy pre made coloured cocoa butter in bottles, but IMHO this is for chumps.  You can buy fat soluable colours and mix your own with cocoa butter.  You can find this stuff at Chef Rubber (www.chefrubber.com) or from places like Qzina.

 

Hope this helps

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #5 of 5
Thread Starter 

Thanks for your reply FoodPump.  Yes I saw the colors on chef rubber.  So I wanted to make sure before I invested my money on the colors.  I two birthday parties coming up and I wanted to start increasing my business, these will be my platform..

 

Thanks again.

 

Hope all is well.

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