On Monday, I was lucky enough to go to a demonstration by a Certified Master Pastry Chef named Frank Volkommer. There are really only a handful of CMPC's in the country so to see one at work is quite a treat. Chef Volkommer has taught at the Culinary Institute of America and is currently the corporate pastry chef for Cargill Cocoa and Chocolate. Quite often these demonstrations are dressed up sales pitches for a brand of chocolate or other product. This one was no different, but that didn't make it any less interesting or relevant (at least to pastry professionals). While Chef Volkommer was using only Cargill brand chocolates, the demonstration was really about how to air brush colored cocoa butter into truffle molds to get colorful truffles.
Chef Volkommer made a tasty passionfruit ganache filling first. He then went into detail about a couple of different air brushing machines and how to use them for cocoa butter. The trick is to keep the parts of the air brush gun warm while using cocoa butter, if you're interested in trying this. The Chef went about finishing the truffles and set them aside to cool for later.
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