How to pistol chocolate?
How to pistol chocolate?
How to pistol chocolate?
How do you do it?
tools
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spatula
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blender
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measuring cup
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bowl
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pistol
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thermometer
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filter
step by step
1. Melt the butter and the chocolate couverture at a temperature of around 45ºC in the microwave oven
2. Put them in the measuring cup and mix
Surface temperature of the piece to be painted is key for the final result
3. Pre-cristalize the paint in a tray with the aid of a spatula at a temperature of around 30ºC
4. Filter the paint quickly inside the pistol
5. Connect the compressed air at around 2,5 bars
6. Check the surface temperature and make sure it is at 20-23ºC
7. Paint the surface evenly and following an order: paint by layers
8. Pistol must be kept in the right temperature (around 40ºC)
9. Let the paint crystallize for some minutes, so it can be easily manipulated
You will get a perfect crystalization at a room temperature of 19ºC and with air circulation
how to get a velvet finish?
Check the surface temperature of the piece to be paint bewtween 1ºC to 3ºC
With the same air pressure and a at a larger distance, paint the same way the piece
Let it crystallize during 24h until it can be perfectly manipulated
How to pistol chocolate?
How to apply correctly the chocolate pistol technique? How to get the bright effect or the velvet finishing? Enric Monzonis, Chocovic technical advisor, shows the step by step tutorial.
what is pistol
Pistol is the technique to paint under pressure to get a bright or velvet finishing in chocolates or chocolate desserts.
Possible problems and troubleshooting
Paint temperature and also pastry piece temperature are key to achieve a perfect result. Discover our technical advisor’s tips to avoid these issues.
Also to have in mind
Perfect pre-crystallization of chocolate and the room temperature are key to get a perfect result.
