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by Dessert Professional | The Magazine Online

Hi all,

 

I would like to thin chocolate to allow it to pass through a sprayer, however, I have yet to come across the proper measurements that will allow this.

Additionally, my text book says thin it with cocoa butter.  Another suggestion says use a neutral oil (canola or peanut for a nutty flavor).  Since this is for a professional appearance help me with an answer.

 

T. Jones

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Replies to This Discussion

Add 30% cocoa butter.

Thank you so much.

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