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Pastry Chocolate Gun - Velvet Effect

Pastry Chocolate Gun - Velvet Effect

Regular price €87,50 EUR
Regular price €99,50 EUR Sale price €87,50 EUR
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Obtain perfect flocking with a velvety effect

spray gun chocolate

To use the Electric Chocolate Gun , fill its tank with a mixture of 50% chocolate and 50% cocoa butter. THE chocolate sprayer over 100 watts has a heating ring that surrounds the nozzle to keep the chocolate melted.

Moreover, the Pastry Chocolate Gun is equipped with two insulated lids to slow the cooling of the chocolate and give it time to coat all your baking or chocolate recipes with a velvety finish.

A Chocolate Spray Gun with a spiral piston sprays the mixture of chocolate and cocoa butter evenly on all preparations. To obtain an original velvet icing, add fat-soluble food coloring to the melted chocolate to make the texture beautiful.

This Chocolate Gun professional quality is perfect for spray chocolate with colored cocoa butter. This Gun à Chocolat is equipped with a heating ring which surrounds the nozzle , slowing the cooling of the couverture chocolate , which makes it an asset to cover your desserts with a thin shiny layer of chocolate.

Chocolate gun for even spraying

This chocolate spray gun is ideal for spraying a mixture of 50% chocolate and 50% cocoa butter in a temperature range of 28°C to 35°C. A special heating and insulating jacket surrounds the nozzle to keep the liquid chocolate . Its insulated container will slow down the cooling of the material, there is almost no error of spray thanks to its compressed air spray.

This electric chocolate atomizer is specially designed for couverture chocolate. An essential tool for any professional or amateur chocolatier.

OUR electric chocolate spray gun is approved for food contact, ideal for spraying low viscosity (very thin) liquids such as cocoa butter containing food coloring, oil, butter, melted chocolate.

The Benefits of the Chocolate Gun

  • chocolate spray optimal on flat surfaces or objects with excellent dispersion from thick to thin.
  • Save money by using less chocolate couverture thanks to the fine chocolate spray .
  • Food safety is guaranteed thanks to a hygienic device that is easy to clean and maintain.
  • Obtain a velvet effect or a shiny glaze on your desserts or chocolates.

How can I create a velvet effect with chocolate spray?

a coating chocolate velouté Not only does it turn Christmas logs, cakes, pastries and desserts into great treats, but it also helps keep your treats fresh longer thanks to its moisture content.

The golden rule for preparing for spray application

When preparing chocolate or cocoa butter mixtures, always choose couverture chocolate with a liquidity of 3 drops.

Pay attention to the chocolate/cocoa butter ratio to obtain a cocoa butter level between 40% and 50% preferably. This way you get a very runny mixture that flows easily through the gun nozzle .

Heat the cocoa butter/chocolate or cocoa butter/colorant mixture to 50°C before pouring it into the barrel of the gun . Otherwise, it may harden and clog the gun.

When preparing mixtures based on colored cocoa butter , be sure to use fat-soluble dyes .

Always apply the mixture directly to frozen entremets. A thermal shock is necessary to create the velvet effect .

Spray chocolate always thin, if the layer is too thick, it will peel off easily.

Ingredients and tools needed:

  • Chocolate couverture
  • Cocoa butter
  • Stainless steel spatula
  • heat gun
  • laser thermometer

Chocolate Velvet Effect Spray Recipe

  1. Weigh the ingredients to obtain 60% chocolate for 40% cocoa butter.
    Melt the two ingredients together in the microwave.
  2. When the chocolate is half melted, stir gently to combine the ingredients. Return the mixture to the microwave.
  3. Mix the preparation until you obtain a smooth and homogeneous texture.
  4. Check the temperature. Once the mixture reaches 45°C, it's ready.
  5. Remove the preheated gun from the melter and immediately use a strainer to pour the mixture into the tank.
  6. Take your entremets (previously kept at -18°C for 3 minutes) out of the freezer and spray a thin layer of chocolate mixture from top to bottom in a constant and regular back and forth motion.
  7. Leave your entremets to rest in the fridge (8°C) for 5 minutes.

          Also discover our paint booths to protect your work surface during the vaporization of your cakes, desserts, homemade chocolates.

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