chocolate spray gun
Have fun. The actual spray job takes less time than it did reading my post.
if u just needed a spray gun and wanted to go cheap could you use a water sprayer (mister as my mom calls it)?
i was thinkning that you would melt the chocolate and add more cocoa butter to it to thin it down alittle and then use it. you think this would work?
We call these spray guns an air brush hence the term air brushing, you only need to use fat soluable coco butter you can buy it ready coloured or use powdered colours but make sure the butter is warm first and heat your air brush uo eather with a hairdryer or hold it over a heat source but be carefull.. if you dont heat them both up you will find that the butter when it cools will clog up your air brush.
Great tips here. Love the heating pad tip!
For the paint sprayer gun, we've used as 50/50 tempered chocolate/cocoa butter mixture. For the velvety texture, we place the items to be sprayed in the fridge/freezer first and spray the surface when it is cool - versus the eggshell textured finish if the item is at room temperature and the sprayer is closer. And make sure to filter the chocolate to catch any lumps (there always are!). I agree with the thorough washing after.
I love using the airbrush too (a Kopycake) for smaller quantities.
Chef, I know your going to think this is wild but if you go and that is if they have it in your City Harbor Tools, honestly they sell a small air compressor and if you will talk with the sales clerk at least the one i had was very knowledgeable and even recommended a nozzle for me that worked for icing and choc late.and the Price is dramatically lower then the supply warehouses by as much as $200.00 dollars.
In fact I was in Colorado Springs and priced one at Bed Bath and beyond and it was #99.00 for the compressor alone.
So I wish you luck and hope you get what you are looking for.
honestly they sell a small air compressor and if you will talk with the sales clerk at least the one i had was very knowledgeable and even recommended a nozzle for me that worked for icing and choc late.and the Price is dramatically lower then the supply warehouses by as much as $200.00 dollars.very high. _______________________________________________________________________________ kanyakumari | Kanyakumari Photos | Kanyakumari Tourism
We use a black and decker spray gun. It has an adjustable front nozzle so you can actually get varying degrees of smoothness. We use colored cocoa butter, melted in a microwave, and strained through a chinois. The product you are spraying, should be frozen, or at the very least, extremely cold. The spray gun is easily disassembled, and cleaned after each use. Been using the same one for a few years now and have only had to replace one part on it. It's extremely easy to get parts for it as well.
Hmm...have any of you ever attempted to use a spray texture gun for spraying food
products like this? I never have, but have used them extensiveley in contruction trades.
They're hopper/gravity driven, they have brass tips, and can texture down to an almost smooth
"orange peel" etc. The thinner the mixture, the smoother the texture.
Also dont see any reason they wouldnt be food safe..... all parts are brass and alluminum,
nothing corrosive or rustable.
NTSelf: I really need to try it sometime.
Krebs used to produce the B&D paint guns also ;-) (And Bosch).
You may have one with a removable screw which suggests it is not a modern cheap paint gun made in China- they don't allow you to seperate the electrical components so that the rest can go into the dishwasher. In terms of nozzles, in addition to the amount of power, you can get different finishes and areas of spraying based upon the nozzle size and shape.
The krebs food gun doesn't work on gravity- rather they use electric to spray even very thick materials like jam, chocolate, egg etc. Very powerful.
Apart from quality, the main issues with chinese mass produced electric paint guns is that the container and other plastic components are not food grade. This is why sometimes you get that plastic taste on croissants etc.
At the end of the day, whatever works for you, works for you. It just seemed prudent to point out that there are choices today for spraying food materials that don't require the pastry brush, cheap paint gun, or expensive compressed air solution.
If you want to spray chocolate, you are better using a certified food safe gun like the Krebs LM45 electric food gun. Most people don't stop to think that paint guns are not built from food standard materials or in hygenic environments.
I am in agreement here and it seems I have seen an actual regulation at some point in my life SOMEWHERE.
Chefs...stop and think about the plastic container that holds the paint/chocolate.
There are all sorts of regulations about plastic toys.
Huge scandal a few years back about toys manufactured by Fisher-Price in China (contained toxic substances not allowed by FDA).
Big recall...was sort of a wakeup call re what was being imported without really checking just because the importer was a trusted company with a big wallet.
Started the whole "Buy American" movement.
I actually went to the fda.gov site (showing the love here, Chefs!) and noticed the department that takes care of that sort of thing was not funded in 2013.
Looked around a bit and now have a huge headache and need to go lay down.
If you are interested....http://www.fda.gov/Food/IngredientsPackagingLabeling/PackagingFCS/default.htm
Will that one tiny portion of (product decorated with paint store gun) kill the guest who consumed it?
Most likely not.
IMO this is about ethics and responsibility.
You do whatcha gotta do to get by, right?
Edited by flipflopgirl - 1/17/14 at 5:12am
Good to hear some responsible thinking. Paint guns are for paint, not food. This is about ethics, there hasn't always been a choice of sprayers and therefore a paint spray gun could do the job. I wouldn't use cheap metal knives in my kitchen so why would I compromise use a paint gun to prepare food. These days we know about the harmful toxins that are in cheap plastics and when we go to the trouble of lovingly making such exquisite food, why taint it when there are now safe options out there.
The KREBS models are also really easy to clean, you can put the nozzles and container in the dishwasher and then reassembles easily in less than a minute....see for yourself...
I wouldn't be without mine and that's why I'm so enthusiastic about it. I love it's versatility and use it for all sorts of applications in my kitchen.
As long as people are informed and know what's available they can make an informed choice.
Believe me I am far from perfect and have been known climb up on the nearest box and spout snarky drivel on occasion.
The hardware as kitchen tool issue is one I have felt strongly about ever since I discovered Alton Brown.
We see eye to eye on most everything but this one subject.
I not sure realy anyone checks if these spray gun is "certified" here in Madrid. But it is better to be safer when it comes to my customers and we use one of the KREBS food ones. We have seen that there is now a chocolate gun that is with heating. I like the film but have anyone tried these? https://www.youtube.com/watch?v=QqCSMi_faRQ
Hello. Yes, I am using the hotCHOC sprayer for quite a while now. They have develped the gun together with Barry Callebaut. The gun is specfic to spray a mix of 50% chocolate & 50% cocoa butter. At a temperature range of between 28C to 35C. The heating thing on the nozzle (take a look at their web, film or facebook) keeps the chocolate fluid. Plus their is a container insulation which also slows down the cooling. I used air bruch pistols before, but they produce far too much overspray. This one does not.
In fact the KREBS company is now going down the chocolate route even further. They have recently introduced a new chocolate melter (chocMELTER) whiih you can also connect to the hotCHOC via a heated hose. Good stuff; I llke it.