Description
Elevate your pastry skills by mastering the art of the chocolate velour finish, a technique that creates a stunning matte texture through thermal shock. This method provides a delicate, crisp shell that beautifully encases smooth mousse cakes for a professional patisserie appearance.
Ingredients
- 100g Cocoa butter
- 100g Couverture chocolate (white, milk, or dark)
- Fat-soluble food coloring (powder or oil-based)
- 1 Frozen mousse cake or entremet (frozen to -18°C / 0°F)
Instructions
- Melt the cocoa butter and couverture chocolate together in a double boiler or microwave in short bursts.
- Add the fat-soluble food coloring and blend the mixture with an immersion blender to ensure a stable emulsion and uniform color.
- Verify that the mixture is exactly 42°C (107.6°F) and strain it through a fine sieve into the reservoir of your spray gun.
- Set up a protected spray station using a large cardboard box or an empty dishwasher to manage the cocoa butter mist.
- Remove the cake from the freezer, unmold it, and place it on a turntable inside your spray station.
- Spray the cake from a distance of 30cm (12 inches) using steady, sweeping motions while rotating the turntable until an even matte coating is achieved.
- Transfer the finished cake to a serving dish and allow it to thaw in the refrigerator for at least 6 hours before serving.
Notes
To ensure a flawless finish, avoid touching the cake surface after spraying, as the heat from your hands will immediately melt the microscopic cocoa butter crystals. For the cleanest slices, use a thin-bladed knife dipped in hot water and wiped dry between every cut to prevent the velvet shell from cracking.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Atomization
- Cuisine: French