Choc Spray Gun Velvet Effect

Nice velvet cake effect with a heated, airless, electric, food safe & Swiss made chocolate sprayer

Working with this heated chocolate sprayer is fun - as you can see :-). A warm mix of 50% chocolate & 50% cocoa butter at 28-35C. That is the ideal temp. for finishing, velvet/frozen effects, moulds, speckling pralines, cakes etc. The heating (you can see it on the nozzle) & insulation (covering the nozzle and the container) avoids the nozzle to clog. It's precise and benefits from minimal overspray, which you normally get using an airbrush system.

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