Airbrshing Bon Bons

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Permalink Reply by kurtis baguley on January 5, 2010 at 7:26am

Hi Cortney,

All chocolate work is like apple pie, there are as many recipes and techniques as there are people who bake them.

Regarding airbrushing. I have used them all...., double, single, expensive and otherwise I got the best results and longest life from the cheapest out there. Michael's art supply, they sell a simple Badger for 27.00. the difference that you should keep in mind is:
- This brush never runs the material through the brush itself. It comes up from the bottle below and right out the front of the brush. All these other brushes can suffer from clogging, and will drive you nuts. I remind you again, this is just my experience. There is nothing better than un-molding a perfect shiny load of bon bons!!!

happy shelling
-

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Permalink Reply by cortney seals on January 5, 2010 at 7:42am

does it matter about the compressor? I saw your chocolates and they are amazing!! How hot do I have to get the cocoa butter b4 I start airbrushing?

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Permalink Reply by Lisa Dowe on January 13, 2010 at 11:31am

Hi Cortney
The high shine is due to perfect tempering of the chocolate. If the chocolate is not tempered properly it will not shine.

Lisa

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Permalink Reply by cortney seals on January 13, 2010 at 10:05pm

im working with cocoa berry a 64% ark, 29% white and a 35% ilk. What is the ideal temps for those chocolates?

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Permalink Reply by Debra Fleck on January 14, 2010 at 2:28am

I use a lot of 64% cocoa barry. If youfollow the directions on the box you should get good sheen. I find if I go to the higher end of the working temp range I get the best shine. It is also harder to demold.
Airbrushing..I use a badger universal 360 airbrush that i bought from the bargain basement online from badger!! I use a the badger compresser which I bought from Micheals with the 50% off coupon. Make sure that you don't overheat the cocoa butter because it won't set quickly in the mold. It could look blotchy and I know this because I have a batch sitting around the corner that has succumbed to my error! When you mold with chocolate over the sprayed mold make sure that the chocolate is at the warm end of the working temp range because it needs to adhere to your coloured cocoa butter spray.

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Permalink Reply by cortney seals on January 22, 2010 at 10:43am

thanks for the help and the advice.... I have been paying special attention to the back of the boxes so my chocolates are getting better and better. Guess it just takes time and patience..

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Permalink Reply by Sarah Scott on January 23, 2010 at 5:20pm

Don't forget to polish the molds, which also helps give the chocolates a nice shine. Check out my blog post on airbrushing for my tips, from my experience. I too am pretty new at this and I'm always learning. Good Luck!

Lady Chocolatier Blog - Airbrushing

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