Any ideas out there?

I'm coming into a problem when spraying chocolate mousse that has been molded in a dome-shaped flexipan.

When I unmold the mousse they condensate rather quickly leaving them slightly iced over, and after they've been sprayed from the freezer, the spray coating tends to chip off in spots. I'm guessing because of the "water" barrier between the spray and the mousse.

Anyone ran into this before? I have no problem with frozen showpiece or pastry that hasn't been molded in a flexipan. I've tried changing the ratio of chocolate to cocoa butter. Tried a different mousse recipe. Tried unmolding them in the freezer to reduce the condensation effect. Tried unmolding them and letting them rest in the freezer a day to "dry" out.

Not sure where to go from here.

Any help is greatly appreciated.

bkt

By Chefspike (Chefspike) on Friday, June 06, 2003 - 07:12 pm: Edit

1.) have you tried just covering them with choc. or ganache'?
2.) flexipan is pretty smooth, I wonder if that has something to do with it?
3.) have you tried putting a thin layer of choc. in the flexipan first then add your mousse'
4.) don't freeze the pans or the choc. before, after, or during. just use the fridge.

By Pastrycrew (Pastrycrew) on Sunday, June 08, 2003 - 01:38 am: Edit

Thanks for the advice.

We've tried coating the inside with chocolate. That produces the same condensation

The mousse won't unmold from the fridge.

The glazing with ganache works, but the added labor is horrible.

This is pretty frustrating
Any more ideas out there?

By Matisse (Matisse) on Thursday, June 12, 2003 - 09:54 pm: Edit

Pastrycrew,

I have had the problem before...first I freeze, then I unmold, then into the fridge to temper

you just have to watch your timing a bit...if you leave it in the fridge too long, you'll lose the velvet effect that you are probably looking for when you spray.

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I just noticed, being on the island Maui (humidity) doesn't
help...what is it 80 - 90 % humidity? You are toying with us ???