Airbrushing chocolate is a relatively new art form. Many chocolatiers still use brushes to paint chocolate, but this task is much more tedious and time-consuming. An airbrush can be fairly inexpensive, and it paints the chocolate quickly, applying an even layer to the top of the chocolate. The paints used in painting chocolate, both with traditional paintbrushes and airbrushes, are made of an edible cocoa butter base and range in colours from matt to pearl.
- Skill level:
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Things you need
- Colour jars
Transfer the colour from its plastic container into an airbrush jar. Warm it in the microwave for one minute. Remove the jar from the microwave. Shake the container. If the colour is not fully melted, place it back into the microwave and repeat until it is.
Spray the mould. When airbrushing chocolate, you spray the mould rather than the chocolate itself. Attach the chosen colour to the airbrush (screw the jar into place). Begin with the lightest colour first to save yourself from cleaning the airbrush after each colour. Place the chocolate mould upright in a cardboard box to prevent the paint from spraying on the counter. Hold the gun at right angles to the tray. Adjust the nozzle for more or less spray. Spray the paint on the side of the cardboard box before painting the mould to see if the desired effect has been achieved.
Clean-up the mess. Cap the coloured jars tightly to save the cocoa-butter paint. Wipe the airbrush down with a warm, damp cloth. Dawn dish soap, Palmolive or Tide help remove excess cocoa butter. Use a straight pin or needle to clear butter out of the nozzle and a pipe cleaner for the hose.
Tips and warnings
- Lay the mould face down to dry. Place on waxed paper or newspaper.
- Combine matt and pearl finishes to create an elegant look.
- Don't overheat or under-heat the chocolate. Chunks of paint will spray through the nozzle.
- Clean the mould thoroughly after removing the chocolate.
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