Did you know that the chocolate on the Pralines can be sprayed for your sweetheart?
When most people think of spraying techniques, they might immediately think of paint, coatings or other liquids applied via high-pressure systems. But did you know that the same technology is also used to apply chocolate to chocolates? The process of chocolate spraying uses the precision and power of airbrush and high-pressure spraying techniques to create an even, glossy coating on the delicate treats. This is a perfect example of how sealing applications originally developed for paint have also found their way into the world of the food industry.
How does it work?
Heating and Liquefying Chocolate:
The chocolate is first melted until it is liquid, but not too hot. The temperature of the chocolate is crucial; if it is too hot, it can affect the texture or taste of the praline, while if it is too cold, it does not spray well.
Spraying technique:
The liquid chocolate is then loaded into an airbrush device or spray gun. This device uses air to mist the chocolate in a fine mist onto the surface of the praline, creating an even layer. The advantage of spraying is that you can apply a thin and even layer, creating a smooth, glossy finish.
Applications and Effects:
Gloss: Spraying is often used to give chocolates a beautiful, glossy finish, something that is harder to achieve with traditional dipping techniques (where the chocolates are dipped in liquid chocolate).
Decorations: Chocolate can also be sprayed in different colours, making it possible to create customised designs, patterns or even a marble effect. This is especially popular for premium chocolates and exclusive chocolate specialities.
Texture: Depending on the nozzle of the sprayer and the technique, the chocolate can take on a fine or coarser texture, which can create an interesting effect when layering or highlighting.
Cooling and Curing: After spraying, the praline is quickly cooled, often in a cold room, so that the chocolate hardens quickly and retains its shine. This is important because chocolate can lose its finish if left at room temperature for too long.
Benefits of Spray on Pralines
Speed: Chocolate spraying is much faster than dipping or pouring chocolate over the chocolates. This makes it more efficient for larger productions.
Precision: spraying allows the chocolate to be applied with high precision, which is ideal for creating detailed designs or covering hard-to-reach areas of the praline.
Visual appeal: It gives the chocolates a professional look and makes them more visually appealing, especially for luxury chocolate brands that want to stand out with their finish.
What types of chocolate can you use?
White chocolate: Perfect for creating beautiful contrasting designs on dark or milk chocolate chocolates. It can also be coloured for creative effects.
Milk chocolate: Widely used for the classic look of chocolates, with a soft and creamy appearance.
Dark chocolate: Has a rich, intense flavour and is often used for premium products. It is ideal for applying shine and provides a sophisticated finish.
Applications Outdoor Pralines
Chocolate sprays are used not only for chocolates, but also for cakes, pastries, chocolate bars, and even in the packaging of chocolate products for added visual effects.
Chocolate spraying on chocolates provides a quick, precise and glossy finish. The melted chocolate is applied in an even layer using a spray gun, creating a luxurious look. This technique offers advantages such as speed, accuracy and the ability to create detailed designs.