Chocolate Airbrush

Mix cocoa butter (50per cent) and milk or dark chocolate (50%) and let them melt at ±40°C. Blend really collectively. Allow to cool to 35°C before spraying. Put the combine in to the airbrush container.
Should you want to spray with a white chocolate, you will need to change the proportions slightly: 60per cent white chocolate and 40percent cocoa butter. White chocolate is definitely more liquid compared to the other kinds of chocolate.

Stick the hollow figure onto a chocolate 'foot' with tempered chocolate. Or even, then utilize a receiver or holder to ensure the figure continues to be fixed and steady while spraying. Put some paper or a stainless steel dish under the figure. During spraying the combination can simply distribute around.

Spray from about 40 to 50cm from the figure.

Are you spraying a hollow figure at room-temperature? Then the cocoa butter-chocolate combination squirt leaves a light glazing layer.
Have you been spraying a hollow figure at deep freeze heat? Then squirt leaves a velvety finish.

Leave to harden for around 30 minutes or more. Be cautious in order to prevent finger scars whenever you move the figure.

Cocoa butter Callebaut CB.

Chocolates:
All covers with a total fat content of 35per cent (cocoa butter and milk fat) are suitable.

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