Airbrush Version InkEdibles Brand White ChocoSpray (60ml to make 120ml after adding alcohol, for use on milk or dark chocolate)
InkEdibles ChocoSpray Coating is a unique product intended for use in transferring edible ink images to milk or dark Chocolate. With regular use of edible inkjet ink to chocolate transfer sheets, transfers of the printed designs look great on white chocolate, but they do not transfer well to dark or milk chocolate. Unless you use InkEdibles ChocoSpray! Our ChocoSpray enhances the richness and brightness of the edible ink colors by creating an opaque background when transferring edible prints from InkEdibles Printable Chocolate Transfer Sheets to milk or dark chocolate. It can be applied with an airbrush, spray pump, sponge or painted on with a brush to your dried edible ink print before applying your tempered chocolate. We highly recommend that you use our ChocoSpray as a base to be mixed with a clear liqueur, alcohol, or flavored extract - as one would when working with decorating luster dusts - you can even add color or luster dust if you want to create a more elaborate background to your image. This item contains 2oz (60ml) InkEdibles ChocoSpray in a 120ml bottle (makes 120ml when mixed with alcohol in a 50:50 ratio).
- Print out your image on chocolate transfer sheets (in mirror image) as usual, and let the ink dry thoroughly (until it does not transfer or smudge when touched). Drying time varies in different climates (depending on the humidity and room temperature). Images with deep rich colors or very complex images will take longer to dry than pale colors or simpler images.
- Now, shake your ChocoSpray very well then in the enclosed mixing bottle mix as a 50:50 ratio with a clear liqueur, alcohol (such as vodka) or even a flavored extract - as one would when working with decorating luster dusts - you can even add color or luster dust if you want to create a more elaborate background to your image. Then apply an even solid coat over your printed image with an airbrush, spray pump, sponge or brush while it is still on the chocolate transfer sheet. Let it dry completely (depending how heavy the coat is - it can take up to 1/2 hour). Then pour your tempered chocolate over the white ChocoSpray layer and let cool.
- Once your tempered chocolate is cooled and firm, slowly peel away the chocolate transfer sheet. The amount of time needed for your chocolate to cool depends on the climate in which you are working and which type of chocolate you are using. It is best to use the chocolate manufacturer's instructions and make whatever adjustments may be needed depending on what works best for your area. Some people find it helpful to refrigerate their chocolate while it cools and hardens.
The results will be vivid clear colors on your edible image with a neat solid white background (or colored if you choose to choose to tint it) over your dark chocolate.