Instructions

Step 1

Preparation

Arrange the candies on a flat surface covered with either plastic wrap or parchment paper, ensuring they are spaced apart.

Step 2

Chilling

To ensure the coating adheres as fine crumbs rather than streaks, pre-chill the candies in the freezer for *1 minute*.

Step 3

Mixing the Coating

Mix the cocoa butter and chocolate in a *1:1 ratio*. For a colored coating, use *white chocolate* and color it with a fat-soluble dye.

Step 4

Applying the Coating

Ensure the velour mixture temperature does not exceed *35°C (95°F)*. Do not aim the airbrush at one spot for too long to avoid creating streaks. It's preferable to make several passes but avoid overdoing it to prevent creating a thick layer of coating.

Step 5

Stabilizing

After coloring, allow the candies to stabilize with the coating to avoid damaging it when moving the candies.

Servings

Ready to share your beautifully coated chocolates? Here are some tips to make your presentation as stunning as your creation:

🎉 Party Perfect: Arrange your candies on a tiered dessert stand for a show-stopping centerpiece. Add sparkle with edible glitter or gold leaf for extra pizazz.

💝 Gift-Worthy: Place your confections in a luxury candy box with a clear lid and a satin ribbon. Consider adding a personalized note for a heartfelt touch.

👨‍👩‍👧‍👦 Family Fun: Make it a family affair! Have an assortment of toppings like crushed nuts, sprinkles, and drizzle for a fun, customizable treat night.

🍽️ Elegant Dining: Serve these beauties on a fine china plate with a drizzle of raspberry coulis or a mint garnish for an elegant finish to a dinner party.

Equipment

Flat Surface

Ensure your workspace is clean and level. Using a non-stick mat or parchment paper can help with easy cleanup and even spacing.

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Freezer

Pre-chill your candies to help the chocolate mixture adhere better. A quick minute in the freezer is usually sufficient.

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Cocoa Butter and Chocolate

A perfect 1:1 ratio of cocoa butter and chocolate is essential for that velvety texture. Consider using white chocolate and oil-based colorants for a pop of color.

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Thermometer

Ensure the mixture is no hotter than 35°C to avoid melting your confections. An instant-read thermometer works wonders.

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Airbrush

For even coatings, an airbrush is your best friend. Remember to spray lightly and evenly, making multiple passes if necessary to avoid drips.

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Variations

Looking to accommodate dietary preferences? Here are some suggestions:

🌾 Gluten-Free: Ensure all your ingredients, especially colorants and any added flavors, are certified gluten-free. Stick to high-quality, pure chocolates and cocoa butter.

🌱 Vegan: Use dairy-free chocolate and ensure your cocoa butter is plant-based. Colorants should be free from any animal-derived ingredients. Make your creations stand out without compromising on dietary needs!

Faq

  • Why do my chocolate coatings have streaks?

    This can happen if your mixture is too warm. Always check the temperature and ensure it remains below 35°C.

  • Can I use regular food coloring?

    No, it's best to use oil-based colorants to avoid seizing the chocolate.

  • How can I avoid air bubbles in the coating?

    Gently tap your chocolates after spraying to release any trapped air. You can also pass over them with the airbrush at a lower pressure to smooth things out.

  • Any tips for storing coated chocolates?

    Store them in an airtight container at a cool, stable temperature. Avoid the refrigerator if possible, as condensation can affect the coating.

  • How do I clean my airbrush after use?

    Run a mixture of warm water and a bit of dish soap through the airbrush, then rinse thoroughly with warm water. Make sure it's completely dry before storing.

  • Can I make a large batch of the coating mixture?

    Yes, but work in small batches to maintain the right temperature and consistency. You can store leftovers in an airtight container and gently reheat it for future use.

Nutrition facts

Easy Velvet Coating for Candies Recipe
Recipe Yield:20 candies
Calories:Per candy, depending on the type of chocolate used
Calories (Min - Max):60 - 80
Total Fat:4g
Saturated Fat:2.5g
Protein:0.5g
Total Carbohydrate:7g
Total Sugars:6g