Granite Bar [PDF]

Zitiervorschau

GRANITE CHOCOLATE BARS Learn the different airbrushing techniques required to achieve the speckle and cracks of granite stone. Carsten demonstrates how to use an airbrush system with coloured cocoa butter to spray into a chocolate bar mould.

 RECIPE BY

KIRSTEN TIBBALLS

 ADVANCE



120 MINS

MAKES 10

GRANITE CRACKS INGREDIENTS

10g (0.35oz) black coloured cocoa butter EQUIPMENT

Eclipse HP-CS Gravity Feed Dual Action Airbrush

Iwata Power Jet Pro Compressor

rounded bar mould

large metal scraper

METHOD

Melt the black cocoa butter and heat it to 31°C (87.7°F). Fill the airbrush cup with the black cocoa butter and set the compressor to 20 psi. To create the cracks, spray lines of cocoa butter into each cavity of the chocolate mould as demonstrated in the video. You may need to layer the cocoa butter with a few coats to achieve a solid colour. Use a large metal scraper to remove any excess cocoa butter from the surface of the mould.

2 Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.

SPATTERS METHOD

INGREDIENTS

Melt the black cocoa butter and heat it to 31°C (87.7°F). Fill the airbrush cup with the black cocoa butter. Hold the airbrush in one hand and the wooden spoon in the other. Angle the airbrush down onto the handle of the spoon, so that the airbrush needle is almost touching the spoon, and spray into the chocolate mould to create spatters. Rotate the chocolate mould to ensure you are spraying into all sides of the cavities. Repeat this process using white cocoa butter. Use a large metal scraper to remove any excess cocoa butter from the surface of the mould.

10g (0.35oz) black coloured cocoa butter 10g (0.35oz) white coloured cocoa butter EQUIPMENT

Eclipse HP-CS Gravity Feed Dual Action Airbrush

Iwata Power Jet Pro Compressor

wooden disposable spoon

large metal scraper

NOTE



The further away the airbrush is to the end of the spoon, the larger the spatters will be. The closer you hold the airbrush to the end of the spoon, the finer the spatters will be.

BACKGROUND COLOUR METHOD

INGREDIENTS

Heat the black and white cocoa butters to 31°C (87.7°F). Fill the airbrush cup mostly with white cocoa butter and approximately 3 drops of black cocoa butter. Mix the cocoa butters together as demonstrated in the video to achieve a grey colour. Spray into each cavity in the mould evenly with the grey cocoa butter, layering with a few coats to achieve a solid colour. Use a large metal scraper to remove any excess cocoa butter from the surface of the mould.

10g (0.35oz) white coloured cocoa butter 3-5 drops black coloured cocoa butter EQUIPMENT

Eclipse HP-CS Gravity Feed Dual Action Airbrush

Iwata Power Jet Pro Compressor

large metal scraper

FINISHING METHOD

INGREDIENTS

400g (14.11oz) Callebaut W2 White Chocolate 28%

To finish the granite bar design, use tempered white chocolate ( see our online video for instructions) to mould the shells ( see our online video for instructions). For filling inspirations, browse the Chocolate & Pralines category on Savour Online Classes.

3 Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.