How to Make Chocolate Brush Strokes


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Paint the Chocolate Using a Pastry Brush. Cover a baking sheet with parchment or waxed paper. Dip a clean, dry pastry brush in the melted chocolate or coating. Brush a stripe of chocolate about 2 to 3 inches long on the baking sheet.


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3. Keep your airbrush 6 in (15 cm) away and at a 45-degree angle as you spray. Measure a few inches or centimeters away from the surface of your chocolate, so the color applies consistently to the surface. Work in a circle or spin your work surface to apply the airbrushed paint in an even layer over your chocolate.


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Set the bowl aside for a few minutes and allow to cool slightly. 2. Use the rubber spatula to carefully transfer the warm melted chocolate to a large plastic zip-top bag. 3. Snip a small corner of the plastic bag with scissors or kitchen shears (for a thicker drizzle, cut a larger corner in the bag). 4.


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Dip the brush in the paint and apply it gently on the chocolate surface. For larger color sections, using a flat brush can give a broader stroke. Apply it in one direction for a smooth finish. In the case of more complex patterns and textures, one can also use edible markers.


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Dip the tip of your brush into the food color and mix it with a small amount of cocoa butter to create a paint-like consistency. Detailed Strokes: Begin by applying a base color using broad strokes or a flat brush. Once the base layer is dry, use smaller brushes to add fine details and intricate designs.


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Pastry Brush. A pastry brush is imperative when making candy. (And pies, of course.) There is no easy way around it. The purpose of a pastry brush in candy making is to help rid the saucepan of any sugar syrup or cooking candy that may have splashed up on the sides. The candy on the sides of the pan can burn and crystallize, ruining your batch.