Hello Chef, I often see your videos of chocolate creations. Love your amazing work. Can you please advice on which Spray gun to use for best results. Correct specifications/brand/model no will help me to achieve the same results. Please advise. Thanks a lot.
I have become obsessed with trying to make colored chocolates; they are so beautiful and you make it look too easy. Given that I am not a professional, I do not have an air brush, and will be trying to paint the mold with a brush. My question is: what is the best technique to use when trying to brush the color into a rounded mold (like yours) so that it does not puddle at the bottom of the mold? I have used raw cocoa butter with oil color with great results when doing "free form" designs, splattering with multiple colors. But, now, I would really like to make a solid color in my mold. Past issues: 1. using too much cocoa butter so it puddles at the bottom. Should I let the cocoa butter set and then slip the mold over to let the excesss out? 2. waiting too long to apply the cocoa butter; so it is a pasty mess. 3. applying cocoa butter too early when not tempered (soupy mess). Based upon your video (thank you so much for this video!! :) ) and because I will be using a paint brush, how long should I allow the cocoa butter to set before pouring the chocolate? Thank you so much. This video is so helpful!
hi i work painting chocolates at a kitchen in NY. When we paint, we flip the molds upside down if there are any puddles (and let them set that way). You can tell that they will be set if they do not look "wet" anymore. It can take any amount of time to set and will be based on your environment. I would recommend investing in professional colours like chef rubber brand.
Hello! Please find our full list of fillings here: bit.ly/2rtlDhj And if you're interested, please visit our "where to find Callebaut products" section on the menu. If you would like some recipes for fillings instead, please visit our Chocolate Essentials recipe section on our website to find the best filling recipe for your needs. Don't forget to share your results with us on Instagram @callebautchocolate !!!
What is the advantage of using the spray gun in this application? It seems like a lot of troubles having to keep the gun warm at various stages; not to mention the cleaning up afterward. Wouldn't the traditional way of brushing the cocoa butter on be as effective and a lot easier?
Hi Callebaut Chocolate! Thank you for the valuable tips. I wonder wouldn't it be better, with more control over the process, to actually TEMPER the cooca butter with color (45 - 28 -31°C)? This rolling in piping bags looks a bit like a shaman's method. I does have some underlaying idea, but still... No offence, just wondering :) Thanks!
What type of chocolate do you use for the shell? When you say crystalized chocolate, how do I know if the chocolate is crystalized? Which of Callebaut's bags should I buy?
Sir i like your video. i also try to do the same but i wont get the SHINE. i make the cocoa butter color as you shown in video but i wont get the GLOSEE SHINE what you have. please help me out . Thanks.
Buffing your mold might help! Apply a little bit of heat to your mold, then take a cotton ball and gently swipe the inside cavity. You might also try using plain cocoa butter, melting it down, and with a cotton ball, try putting a small amount in each cavity, then buffing it.
Hi there - thanks for the question! You best need to temper the cocoa butters with movement with a brush or with a finger. Or if the cocoa butter is a large volume, melt the cocoa butter to 40 / 45'C, then poor the cocoa butter into a disposable piping bag - cool the butter with movement over a cool table top surface to 29' / 30' degrees, cut the tip of the disposable piping bag and pipe the tempered cooled cocoa butter back into the original container. For the shelling / lining of the moulds the chocolate needs to be tempered. We hope that advise makes sense - if any futher questions, please do not hesitate to reach out to us! Best regards.
Hi there. We notice that many of you are curious abou tthe equipment we use, so yes happy to share: We have used here an old one and it comes from a company called SATA. The new ones we use in the Chocolate Academy centres are from Iwata LH-80. Hope this helps. Best regards!
Hi @Ashraf - The answer is yes, but please know that the result will be less glossy. With a brush the cocoa butter layer will be less even; this creating bright and dull spots on the eggs. This means, you can use a brush to create different effects, which will be good to see also. Hope this info helped you out. Don't hesitate to get back to us, or to check if you can join one of our courses @ one of our Callebaut CHOCOLATE ACADEMY centres
We have a training centre in India too. This one is located in Mumbai, details can be found here: www.chocolate-academy.com/be/nl/academies?ac=299#detail1
Hi Jaiveer, thanks for reaching out to us. The issues can have several causes, and it's hard to judge with the little information available. Possibly you applied the cocoa butter in moulds which are too cold? Or maybe you did not properly pre crystalize the spraying mix? Let's try to check if these two elements are done 100% correctly, to figure out where the issue might come from. Best regards.
Hi, and thanks for your question. In terms of spraying, this is an application which is considered not feasible with a "flexible" mould material. Silicone moulds are not to advised to be used regularly for these types of applications.
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The most charming there is. Chocolate shop. Love videos and learn from them..
Hello Chef, I often see your videos of chocolate creations. Love your amazing work. Can you please advice on which Spray gun to use for best results. Correct specifications/brand/model no will help me to achieve the same results. Please advise. Thanks a lot.
Mate get advice from them direct call them
I have become obsessed with trying to make colored chocolates; they are so beautiful and you make it look too easy. Given that I am not a professional, I do not have an air brush, and will be trying to paint the mold with a brush. My question is: what is the best technique to use when trying to brush the color into a rounded mold (like yours) so that it does not puddle at the bottom of the mold? I have used raw cocoa butter with oil color with great results when doing "free form" designs, splattering with multiple colors. But, now, I would really like to make a solid color in my mold. Past issues: 1. using too much cocoa butter so it puddles at the bottom. Should I let the cocoa butter set and then slip the mold over to let the excesss out? 2. waiting too long to apply the cocoa butter; so it is a pasty mess. 3. applying cocoa butter too early when not tempered (soupy mess). Based upon your video (thank you so much for this video!! :) ) and because I will be using a paint brush, how long should I allow the cocoa butter to set before pouring the chocolate?
Thank you so much. This video is so helpful!
hi i work painting chocolates at a kitchen in NY. When we paint, we flip the molds upside down if there are any puddles (and let them set that way). You can tell that they will be set if they do not look "wet" anymore. It can take any amount of time to set and will be based on your environment. I would recommend investing in professional colours like chef rubber brand.
Thank you sir
Excellent.
Thanks!
Could Callebaut please provide us with some recipes for fillings or show us fillings we can buy to use?
Hello! Please find our full list of fillings here: bit.ly/2rtlDhj And if you're interested, please visit our "where to find Callebaut products" section on the menu. If you would like some recipes for fillings instead, please visit our Chocolate Essentials recipe section on our website to find the best filling recipe for your needs. Don't forget to share your results with us on Instagram @callebautchocolate !!!
tried to claim my free Sustainability Tools from the website but you do not ship to the uk :(
What temperature should my fridge be as sometime i see sweating?
Ideally, the temperature of the fridge should be 16°c with a humidity control of 60%.
Designacraft 1
No one talks about what the room temperature needs to be. I expect this affects the final result of the shine as well, right?
Hi just loved ur video thanx!! Also had a question can I add candy colors to cocoa butter colors instead of fat soluble powder, thanx in advance !!
Best tutorial everrrrr
Would be nice to know the exact model of spray gun and nozzle size and pressure (BAR). thanks
Would you tell me please, at what temperature was your spray gun preheated in the melter?) Thanks for your answer
What is the advantage of using the spray gun in this application? It seems like a lot of troubles having to keep the gun warm at various stages; not to mention the cleaning up afterward. Wouldn't the traditional way of brushing the cocoa butter on be as effective and a lot easier?
Hi Callebaut Chocolate! Thank you for the valuable tips. I wonder wouldn't it be better, with more control over the process, to actually TEMPER the cooca butter with color (45 - 28 -31°C)? This rolling in piping bags looks a bit like a shaman's method. I does have some underlaying idea, but still... No offence, just wondering :) Thanks!
Can we brush the coco butter if we don’t have airbrush?
How did you turn the cocao into liquid? I've tried and it just burns?
What type of chocolate do you use for the shell? When you say crystalized chocolate, how do I know if the chocolate is crystalized? Which of Callebaut's bags should I buy?
dark chocolate will always be most shiny because less dairy in it...but you can mix your own ratio of dark with milk choc
Where can we get this chocolate mold, where can we buy the big egg container?
Can we color the mould with finger or brush instead of air brush
Sir i like your video. i also try to do the same but i wont get the SHINE. i make the cocoa butter color as you shown in video but i wont get the GLOSEE SHINE what you have. please help me out . Thanks.
Buffing your mold might help! Apply a little bit of heat to your mold, then take a cotton ball and gently swipe the inside cavity. You might also try using plain cocoa butter, melting it down, and with a cotton ball, try putting a small amount in each cavity, then buffing it.
Hi there - thanks for the question! You best need to temper the cocoa butters with movement with a brush or with a finger. Or if the cocoa butter is a large volume, melt the cocoa butter to 40 / 45'C, then poor the cocoa butter into a disposable piping bag - cool the butter with movement over a cool table top surface to 29' / 30' degrees, cut the tip of the disposable piping bag and pipe the tempered cooled cocoa butter back into the original container. For the shelling / lining of the moulds the chocolate needs to be tempered. We hope that advise makes sense - if any futher questions, please do not hesitate to reach out to us! Best regards.
what kind of airbrush gun do you use and where can I buy one? I see a lot of different types but I really like this one with the removeable cups
Hi there. We notice that many of you are curious abou tthe equipment we use, so yes happy to share: We have used here an old one and it comes from a company called SATA. The new ones we use in the Chocolate Academy centres are from Iwata LH-80. Hope this helps. Best regards!
How to do pre crystallise
Спасибо! Как разводить кандурин? Добовлять порошком или со спиртом?
Qty of coca butter??
Replacement for cocoa butter
Brand u use for food color
Can i use normal unsalted butter in place of coco butter?
No
Hello I want to buy moulds do Callebaut sell moulds ?
What brand of powder food color is that?
Hi! We would kindly recommend IBC (www.ibcbelgium.com/) or Mona Lisa (www.monalisadecorations.com/en-OC).
Callebaut Chocolate thank you very much
possible powder
👍 👍 👍 عالی
Can we do coloring by brush
Hi @Ashraf - The answer is yes, but please know that the result will be less glossy. With a brush the cocoa butter layer will be less even; this creating bright and dull spots on the eggs. This means, you can use a brush to create different effects, which will be good to see also. Hope this info helped you out. Don't hesitate to get back to us, or to check if you can join one of our courses @ one of our Callebaut CHOCOLATE ACADEMY centres
We have a training centre in India too. This one is located in Mumbai, details can be found here: www.chocolate-academy.com/be/nl/academies?ac=299#detail1
Callebaut Chocolate thank you so much for informing
Hello Dre do you have ny classes in Gujarat Jamnagar.....
@@Callebautchocolate hi do you have a training center in Islamabad
i tried to make these but it doesnt work ( the cocoa butter
gets stick to the mold and chocolates comes out clean. m
i doin sumthin wrng
Hi Jaiveer, thanks for reaching out to us. The issues can have several causes, and it's hard to judge with the little information available. Possibly you applied the cocoa butter in moulds which are too cold? Or maybe you did not properly pre crystalize the spraying mix? Let's try to check if these two elements are done 100% correctly, to figure out where the issue might come from. Best regards.
Hello, can this be applied to silicone moulds?
Hi, and thanks for your question. In terms of spraying, this is an application which is considered not feasible with a "flexible" mould material. Silicone moulds are not to advised to be used regularly for these types of applications.
Thank you! I have a specific query regarding moulds; can I private message you?
Oh all I need is a pro spray gun and a heated cabinet to store it in... ha ha. I guess I'll never do this one!
You can also just paint with the cocoa butter like you would regular paint. It works just as well, but the spraygun helps with that perfect look.
This guy needs to invest in some powder-free latex gloves, lol.