Ensotech interviews Massimo Carnio: a World Champion Pastry Chef on the art of chocolate spraying
Ensotech Interviews Master Pastry Chef Massimo Carnio
Behind every perfect decoration lies more than just talent. It takes a deep understanding of raw materials, technique, and the tools used every day in the laboratory.
To explore these aspects further, we interviewed Massimo Carnio, Master Pastry Chef, World Pastry Champion, and international consultant, recognized as one of the most renowned professionals in the confectionery world.
Massimo has been using ENSOTECH spray booth daily for many years, both in chocolate work and in modern pastry, where precision, cleanliness, and repeatability are essential to achieving top-level results.
It is a great source of satisfaction for us to collaborate with a professional who has made technical research and innovation an essential part of his work.
Massimo, what is the most common mistake you see during cocoa butter spraying?
“Many people think that increasing the pressure means getting a better result. In reality, the opposite is often true. Excessive pressure creates more nebulization, increases product waste, and makes it harder to control the decoration.”
How much do the choice of gun and nozzle affect the final result?
“More than you’d imagine. Every recipe has different characteristics and requires the right combination of product viscosity, nozzle diameter, and operating pressure. It’s this balance that allows you to achieve a uniform, professional finish.”
How important is the quality of the compressed air?
“It’s an aspect that’s often underestimated. Clean, dry, oil-free compressed air improves spraying quality and contributes to consistent results. When all these elements work together, decorating also becomes easier.”
What do you appreciate most about ENSOTECH spray booth?
“I’ve used them daily for many years now, and they’ve become an integral part of my laboratory. What I appreciate most is the efficiency of the extraction system and the absolute filtration, the ease of maintenance, and the fact that they were specifically designed for professionals who work every day with cocoa butter, chocolate, and food colorings.”
Operator Safety and Workplace Quality
The experience of professionals guides our development
Every ENSOTECH spray booth is born from ongoing dialogue with industry professionals.
Feedback gathered over the years from Master Pastry Chefs and Chocolatiers like Massimo Carnio has helped refine key aspects such as the extraction system, professional filtration, workstation ergonomics, and ease of maintenance.
Our technical guidelines also highlight how choosing the correct operating pressure, the most suitable nozzle, and a professional compressed air system are decisive factors in achieving the best spraying quality and reducing product waste.
We thank Massimo Carnio for the trust he continues to place in our technology.
For ENSOTECH, collaborating every day with professionals of this caliber represents far more than a partnership: it’s an ongoing opportunity for growth. Their needs, their experience, and their constant pursuit of excellence allow us to develop spray booths that are increasingly high-performing, reliable, and designed exclusively for the world of professional pastry and chocolate making.
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