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velvet-effect flocking

Chocolate Velvet Texture Recipe (for glazing cake )

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How to make a velvet finish on a cake using a paint gun or velvet spray. The velvet effect on the entremets is very beautiful.
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Course: Basic recipe, icing
Cuisine: French
Author: Rachida

INGREDIENTS
 

  • For a 20/22 cm (8-9 inches) Entremets

White or Colored Velvet texture

  • 140 g white chocolate (5 oz)
  • 60 g cocoa butter (2.1 oz)
  • oil-based food coloring

Dark Chocolate Velvet texture

  • 140 g dark chocolate (5 oz)
  • 60 g cocoa butter (2.1 oz)

Milk Chocolate, Caramel, or Dulcey Velvet texture

  • 120 g milk chocolate or Dulcey (4.2 oz)
  • 80 g cocoa butter (2.8 oz)

PREPARATION

  • Before you start
    - prepare all ingredients
    - A thermometer (though you can manage without one)
    - The spray gun
    - An immersion blender like Bamix
    - Protect the surface where you'll be spraying 
  • You can do this work in the bathroom or the dishwasher for a quick cleanup with hot water once you're finished.
    Alternatively, you can use a large cardboard box in which you place your entremets on a rotating tray. Choose what works best for you, but be aware that it’s very messy.
  • The quantity shown in the photos was for two entremets.
  • Melt the white chocolate and cocoa butter in a double boiler. You can melt them together in the same container.
  • Mix them, then add the oil-food based coloring.
  • Blend with an immersion blender. Add more coloring depending on the desired color intensity.
  • Pour the mixture through a fine sieve into the spray gun reservoir and use immediately at 42°C (107.6°F).
  • For a small quantity, pour the mixture into a small jar or container and place it in the reservoir.
  • Remove the entremets from the freezer and unmold it onto a cake turntable if possible. Run your hand over it to remove any frost.
  • Test your spray gun on the side before spraying the entremets. This will prevent the initial sputter, which can cause unattractive clumps on the entremets.
  • Spray while holding the gun 30 cm (12 in) from the entremets, turning the cake turntable with your other hand. Make continuous sweeping motions (waves) with the gun from left to right and then right to left.
  • Once the entremets is covered, stop. If you spray a thick layer, the velvet texture will crack. Refer to the tips at the beginning of the article.
  • Transfer to a serving dish and decorate as desired. Let thaw for 6 hours in the refrigerator or 2 hours at room temperature. Slow defrost is better.
  • You can refreeze an entremets with velvet texture.
  • Once your entremets is in the refrigerator, immediately clean the spray gun following the tips above. If you have leftover glaze, store it in an airtight container in a dry place until next use. You can reheat it in a water bath or microwave.
  • I hope this article helps you in choosing a spray gun and in perfectly spraying your entremets for a beautiful presentation.