To say that the technique of coloring chocolate molds has many effects, but in fact, it is nothing more than wiping, drenching, sweeping and spraying, which are commonly used, so simple that people doubt life! However, if you don't master some skills, the probability of failure is still very high, and the finished product is far from your imagination!
① The chocolate mold must be cleaned with cotton balls (paper scraps will remain and the mold will be damaged), so as to ensure that there is no oil and water, and it will be especially bright after demoulding;
② Don't dip too much toner on the soft brush when you bounce toner, or you will bounce a big lump;
③ For sandblasting and coloring, the spray gun with nozzle diameter of 0.5~0.8 will be better than the sandblasting for spraying cake.
④ For children's shoes without sandblasting, you can brush a layer of sandblasting liquid in the mold with a brush, but pay attention to the severity and avoid brushing off the toner that bounces in advance;
⑤ The temperature of sprayed cocoa butter is between 31 and 36. If it is too hot, chocolate will not be adsorbed in the mold, and if it is too cold, it will easily block the spray pen.
⑥ The thickness of the color layer on the spray surface should be controlled to prevent the chocolate color after mold pouring from destroying the original effect;
Of course, the important thing to make this chocolate is to adjust the temperature. It can't be too high or too low! If the temperature is too high, the crystals in chocolate will slowly disappear, which will directly affect the taste and product quality. If the temperature is too low, what we see with naked eyes is that chocolate will coagulate quickly. Although it seems that chocolate has solidified, in fact, the internal crystals are unstable, which will make the chocolate structure weak and easy to break.