Thanks for this video 😊 My airbrush, compressor and booth arrived a couple of days ago. I’m plucking up the courage to open the boxes haha. I got a Fengda airbrush, Sparmax compressor and a small spray booth similar to yours. I’m far more nervous about spraying than I have been about any other aspect of the chocolate process so far 😬
I also was just gifted a small compressor and bought a Fengda airbrush, FE-183K, only $25.99 on Amazon and highly recommended by Chef James Parson and his Choccy Chat crew. I’m going to try it tomorrow. Wish me luck!🍀 A useful hint he recommends is to test the spray on a mirror or a glazed tile and when done, scrape the cocoa butter back into the container. When spraying on parchment or paper towel, the cocoa butter is wasted. With the price of colored cocoa butter these days, I think it’s a good idea! As always, your bonbons look great, but now I’m sure you understand my pain of tempering with Mycryo and watching the 811 turn to concrete faster than I could shell! 😂 I made such a mess, but the bonbons came out great, much to my surprise! 😂
@@scattydove You're welcome! Ohhh that is exciting! I was nervous too, it sounds like a lot of people have been and let their airbrush sit for a while before even opening it! I did the same thing. But don't be worried, it's easier than it seems and it's also fun!
Although I do have a Grex, I wanted to have extra airbrushes on hand to do multiple colors so I grabbed a few of the SJ83 NEOECO dual action brushes. They work fine, and are less than $40, but they don't have a trigger, rather a switch you pull with your finger so you wouldn't want to do huge surfaces with them as your hand gets a bit fatigued. They only have a round nozzle, not the fan. Also make sure to use the stainless cup, not the colored one that comes with the set, because some folks have commented that the enamel chips off and you certainly wouldn't want that in food! I bought these because I saw a tip that was really helpful. Multiple airbrushes to make it easy to swap colors. I certainly couldn't afford that many Grex! 1 for white (I use my Grex/fan tip for this as it is typically the largest surface area that needs the most coverage) 1 for black and blue 1 for green and yellow 1 for red, purple, and orange
Oh nice, that's an idea I hadn't heard before! For me, I prefer just using 1 airbrush and cleaning it in between is really quite easy. I've realized I like to work at an organized and enjoyable pace rather than rushing through the process because that is when I get clumsy or make mistakes. While my second cocoa butter tempers I clean out my airbrush and the timing works out really well for me! :)
Beautiful work 😍I love how the turquoise makes almost a translucent watery look. Anyway, I would be really interested in a video about a cleanup after chocolate work. Both cocoa butter and chocolate contain high fat content which is not great for the drain. And I also hear that when you use a spray gun with a compresson, you need to have the drain filter because it could somehow clog the drain. Not sure how exactly it was meant and I'd like to learn more about this and in general too.
Thanks! Ah yes, it is fun how they turned out with a watery look. I'll definitely use this design again! Oh ok! Good idea, cleanup is definitely a good topic to touch on. Yeah, because of the fat and not wanting to put it down the sink I always heat up my tools and wipe off as much cocoa butter as possible before washing in the sink! In a commercial kitchen or chocolate shop they would likely have a grease trap...but yeah, I'm not sure about at home...maybe there is a filter available like you mentioned!
@@BrittneeKay There are also drain cleaners now that promise to clean grease as well. At least in Europe. I use it and my drain didn't get clogged. Yet. But yes, I am curious about your tips etc. about cleaning after. I think it would be a good video, or maybe a short. Not sure if there is enough interesting points to talk about it for 10 minutes 😁 But I would watch it regardless.
Wow, I used this airbrush for the first time to make chocolate two days ago, and I really liked it. The nice thing about it was that it was easy to clean because you can pull the needle out from the front instead of the back. This way, you keep the back parts clean 👌
Over tempered basically means that too many stable crystals developed…mycryo adds in a lot and gives you a really good temper and in this case, too good 😅
Using the Grex right now. Works perfectly when using the precolored coco butter but haven't been able to get it to work when using my own colored coco butter using the liquid colors from colour mill. So watery even after tempering. Might have to switch to powdered colorant.
yes we missed you and your smile!😊 have you tried colored cocao butter in a spraycan? you supposedly heat the spraycan in hot water and then use it. obv cheaper than airbrush, but dont know how it comes out/compares to airbrush quality...
Thanks!! 🥰 ohhh yes i use those cans for frozen mousse desserts! I haven’t tried decorating molds with them, honestly I don’t think they’d work…the consistency seems a bit different and I wonder if they’re formulated for pastry use specifically because the cocoa butter never really sets up hard! And the way it works is that you freeze the dessert and spray them to create velvet. The cans are also super expensive! I have a video in case you want to see what I mean:
I want to get into airbrushing especially after seeing the beautiful bonbons you make airbrushing. I only make bonbons once a year, at Christmas, so I'm looking for a compressor/airbrush kit that is not expensive [I will, however, purchase them separately]. I will probably use it for cake decorating also, but not that often. Any recommendations? Mary
Hi Brittnee, I don’t know if you can help me with this question but I have a 1.32lbs container of Mycryo and the “best by” date is 11/2020. Do you know if it goes bad or if it just loses its potency?? I love your work and your creativity 😊 I hope you had a great New Year’s!
Thanks you too! Honestly, I’d use it! I’m sure it’ll work great if you’ve stored it in a cool dry place. The mycryo I have has gotta be around 2 years old at this point!
I bought a Master Air Brush Model G-79. It comes with a. 3, .5 and .8 needle. It is a trigger style $69. I paired it with a Dewalt 1 Gallon 135 psi compressor. I brush at 60psi using the .8 needle. I have a Grex Tritium TG .7mm. My cheap Master is fantastic. And for the price the Master is fantastic. As a matter of fact I'm going to order a second one that I'm only going to use for white, I like my bonbons to be opaque. I have a cheap double fan exhaust box I think it was around $80. I also use a bread proofing mat $25 with a metal bowl to cover and maintain colored cocoa butter when I'm using multiple colors. I have both Chef Rubber and Roxy & Rich. Roxy seems to be bit more forgiving. Amazon is +$16 for a 7 ounce bottle of Chef Rubber as compared to BakeDeco. But Amazon is cheaper buying Callebaut. All in all, a chocolate set up for a person that doesn't plan to make bonbons during the late spring to late fall, can put together a decent set up for not a giant investment. Molds -- I'm happy with the knock offs that Amazon has. I do have some Chocolate World molds but they are 2 times the price.
That's what I referred to as "mycryo"! It's a Callebaut product used to temper chocolate. It's one method you can use to temper. I have a video if you're curious: ua-cam.com/video/99QV4wpOMqI/v-deo.htmlsi=auC3Yqf5HRZl6_Lq
Does the airbrush keep the cocoa butter in temper or simply need to work as fast you are able? My fear is that cocoa butter may set while inside the airbrush.
You have to keep it warm as you work using a heat gun! I usually give a pass every couple of coats! Check out these videos, I talk in depth about airbrushing, but can't remember which part. They're both helpful though! part 1: ua-cam.com/video/45p8wg--0Cc/v-deo.html part 2: ua-cam.com/video/k6KPZvqNUwI/v-deo.html
@@BrittneeKay thank you, yes 80 psi is around 5 bar. Do you really need an tank on the air compressor, i saw many without so i am not sure if needed for cacao boter.
@@aycabbas Yes then that's enough! Mmmm I would say yes...because without the tank the air compressor most likely won't be able to keep up with your spraying. Unless you don't spray a lot at once you could be fine, but honestly it's worth just buying a powerful, quiet, and big enough compressor from the start...less frustration in the long run! :)
@BrittneeKay I figured. Lol. I'm just doing some experiments while waiting for my R&R brilliant white to come in. I noticed it dries off white almost yellow on the parchment, but looks white(er) over darker colors. Figured I couldn't hurt to ask a few goofy questions to someone who knows more than me. I genuinely appreciate you responding. I absolutely love making chocolates, and I'm glad I found your videos. Thank you for further inspiring me.
@@WTAF1 Aw you're so sweet, thank you! I think that's great you're experimenting, I like to see that! You're right! If you do a thick plain cocoa butter coating it'll add a kind of cloudy whitish yellow color to the chocolate, especially over dark!
Have you ever had any of your shells fall out whole? Just the cocoa butter no chocolate in them yet. It just happened to me to one of my bonbons. I'm pretty sure I screwed up somewhere, maybe too cold in the room, I turned the heat up a little, and crossed my fingers. Lol.
@ I follow exact step by step in your videos but then my molded chocolates melt in my hands after a few seconds lol. Is the secret in the mixing with a spatula, should take longer time whipping the chocolate or until its all smooth and creamy?
Most of the time you actually don’t buy everything from the same company! And if you have a compressor you don’t buy another one 😁 The compressor depends on your needs and so does your hose, there are a lot of different options for them!
Have you jumped into airbrushing bonbons yet? If so, what brand of airbrush do you use and what are your thoughts on it? :)
Next week! Scared! 😌
Thanks for this video 😊 My airbrush, compressor and booth arrived a couple of days ago. I’m plucking up the courage to open the boxes haha. I got a Fengda airbrush, Sparmax compressor and a small spray booth similar to yours. I’m far more nervous about spraying than I have been about any other aspect of the chocolate process so far 😬
I also was just gifted a small compressor and bought a Fengda airbrush, FE-183K, only $25.99 on Amazon and highly recommended by Chef James Parson and his Choccy Chat crew. I’m going to try it tomorrow. Wish me luck!🍀 A useful hint he recommends is to test the spray on a mirror or a glazed tile and when done, scrape the cocoa butter back into the container. When spraying on parchment or paper towel, the cocoa butter is wasted. With the price of colored cocoa butter these days, I think it’s a good idea! As always, your bonbons look great, but now I’m sure you understand my pain of tempering with Mycryo and watching the 811 turn to concrete faster than I could shell! 😂 I made such a mess, but the bonbons came out great, much to my surprise! 😂
@@braiwiberg3957 haha don't be!
@@scattydove You're welcome! Ohhh that is exciting! I was nervous too, it sounds like a lot of people have been and let their airbrush sit for a while before even opening it! I did the same thing. But don't be worried, it's easier than it seems and it's also fun!
Although I do have a Grex, I wanted to have extra airbrushes on hand to do multiple colors so I grabbed a few of the SJ83 NEOECO dual action brushes. They work fine, and are less than $40, but they don't have a trigger, rather a switch you pull with your finger so you wouldn't want to do huge surfaces with them as your hand gets a bit fatigued. They only have a round nozzle, not the fan. Also make sure to use the stainless cup, not the colored one that comes with the set, because some folks have commented that the enamel chips off and you certainly wouldn't want that in food! I bought these because I saw a tip that was really helpful. Multiple airbrushes to make it easy to swap colors. I certainly couldn't afford that many Grex!
1 for white (I use my Grex/fan tip for this as it is typically the largest surface area that needs the most coverage)
1 for black and blue
1 for green and yellow
1 for red, purple, and orange
Oh nice, that's an idea I hadn't heard before! For me, I prefer just using 1 airbrush and cleaning it in between is really quite easy. I've realized I like to work at an organized and enjoyable pace rather than rushing through the process because that is when I get clumsy or make mistakes. While my second cocoa butter tempers I clean out my airbrush and the timing works out really well for me! :)
Very informative video. Thanks for posting. I don't have an air brush... yet. And I never heard of Mycryo. Learning a lot.
Thanks! So glad to hear you’re learning a lot! ☺️
Beautiful work 😍I love how the turquoise makes almost a translucent watery look.
Anyway, I would be really interested in a video about a cleanup after chocolate work. Both cocoa butter and chocolate contain high fat content which is not great for the drain. And I also hear that when you use a spray gun with a compresson, you need to have the drain filter because it could somehow clog the drain. Not sure how exactly it was meant and I'd like to learn more about this and in general too.
Thanks! Ah yes, it is fun how they turned out with a watery look. I'll definitely use this design again! Oh ok! Good idea, cleanup is definitely a good topic to touch on. Yeah, because of the fat and not wanting to put it down the sink I always heat up my tools and wipe off as much cocoa butter as possible before washing in the sink! In a commercial kitchen or chocolate shop they would likely have a grease trap...but yeah, I'm not sure about at home...maybe there is a filter available like you mentioned!
@@BrittneeKay There are also drain cleaners now that promise to clean grease as well. At least in Europe. I use it and my drain didn't get clogged. Yet. But yes, I am curious about your tips etc. about cleaning after. I think it would be a good video, or maybe a short. Not sure if there is enough interesting points to talk about it for 10 minutes 😁 But I would watch it regardless.
Ohhh nice! That's good to know about the drain cleaners! Yeah! Maybe I'll do a short about it, good idea! :)
These came out really beautiful! That’s one of my favorite colors in the drop mold is really striking. Love your channel.!
Aww thanks so much!! ☺️
Thank you very much for your detailed introduction and use of our airbrush. We hope it can assist you in your future projects.
My pleasure! Thanks for gifting me this airbrush, I will for sure use it in the future, it worked great!! :)
Great Review! Fun and so full of personality. I really liked the teardrop shape and the color!
Thank you! I love how it turned out! 😄
I'm just getting into chocolate making. I've watched quite a lot of your videos so far and think they are perfect, thank you so much.
Thank you! So happy to hear that! 🙃
Wow, I used this airbrush for the first time to make chocolate two days ago, and I really liked it. The nice thing about it was that it was easy to clean because you can pull the needle out from the front instead of the back. This way, you keep the back parts clean 👌
Oh nice!! I don’t find pulled the needle out the back makes a mess in mine at all though. The amount of cocoa butter on the needles is very minor!
Thanks!! 🙏🏽
You’re welcome! 🙏🏽
awesome video as always, so what is over tempered? or under tempered? to hot or to cool?
Over tempered basically means that too many stable crystals developed…mycryo adds in a lot and gives you a really good temper and in this case, too good 😅
Love these ones! 💧
Thanks! ☺️☺️☺️
Do you have a video of different needles... although the info you shared in this video is most helpful.. thanks 🙏🏽👍🏽
No I don’t! I’ve only ever used a .7mm!
@ Thank you!!
Using the Grex right now. Works perfectly when using the precolored coco butter but haven't been able to get it to work when using my own colored coco butter using the liquid colors from colour mill. So watery even after tempering. Might have to switch to powdered colorant.
Yeah! I don’t recommend liquid colors, everyone seems to have trouble with them! I say always use powders!
@@BrittneeKaythank you so much for the advise.
@@falconvfx Of course! :)
yes we missed you and your smile!😊 have you tried colored cocao butter in a spraycan? you supposedly heat the spraycan in hot water and then use it. obv cheaper than airbrush, but dont know how it comes out/compares to airbrush quality...
Thanks!! 🥰 ohhh yes i use those cans for frozen mousse desserts! I haven’t tried decorating molds with them, honestly I don’t think they’d work…the consistency seems a bit different and I wonder if they’re formulated for pastry use specifically because the cocoa butter never really sets up hard! And the way it works is that you freeze the dessert and spray them to create velvet. The cans are also super expensive! I have a video in case you want to see what I mean:
Strawberry Shortcake Recipe with Blueberry Sauce | Memorial Day Rose Plated Dessert
ua-cam.com/video/IHeNPRJDZoM/v-deo.html
I was looking at your air compressor and they have a 1.5 HP one... do you think the more HP would be a better option? Thanks 🙏🏽 ❤
Hmm maybe but honestly mine keeps up great and I’ve been really happy with it, so I wouldn’t say it’s necessary!
@ thank you! Most appreciated. 🙏🏽👍🏽
@@josephnazoa8724 Of course! :)
I want to get into airbrushing especially after seeing the beautiful bonbons you make airbrushing. I only make bonbons once a year, at Christmas, so I'm looking for a compressor/airbrush kit that is not expensive [I will, however, purchase them separately]. I will probably use it for cake decorating also, but not that often. Any recommendations? Mary
Hi Brittnee, I don’t know if you can help me with this question but I have a 1.32lbs container of Mycryo and the “best by” date is 11/2020. Do you know if it goes bad or if it just loses its potency?? I love your work and your creativity 😊 I hope you had a great New Year’s!
Thanks you too! Honestly, I’d use it! I’m sure it’ll work great if you’ve stored it in a cool dry place. The mycryo I have has gotta be around 2 years old at this point!
I bought a Master Air Brush Model G-79. It comes with a. 3, .5 and .8 needle. It is a trigger style $69. I paired it with a Dewalt 1 Gallon 135 psi compressor. I brush at 60psi using the .8 needle. I have a Grex Tritium TG .7mm. My cheap Master is fantastic. And for the price the Master is fantastic. As a matter of fact I'm going to order a second one that I'm only going to use for white, I like my bonbons to be opaque. I have a cheap double fan exhaust box I think it was around $80. I also use a bread proofing mat $25 with a metal bowl to cover and maintain colored cocoa butter when I'm using multiple colors. I have both Chef Rubber and Roxy & Rich. Roxy seems to be bit more forgiving. Amazon is +$16 for a 7 ounce bottle of Chef Rubber as compared to BakeDeco. But Amazon is cheaper buying Callebaut. All in all, a chocolate set up for a person that doesn't plan to make bonbons during the late spring to late fall, can put together a decent set up for not a giant investment. Molds -- I'm happy with the knock offs that Amazon has. I do have some Chocolate World molds but they are 2 times the price.
Nice! Love your setup, sounds like you have an efficient process!
The cleaning would put me off as well as the surround setting up. But yours look great
Thank you! It's not too bad honestly, but airbrush definitely adds some extra work. It's fun though if you've got time and patience! :)
Just outta curiosity, what was the "Powder" you added to the melted dark chocolate??
That's what I referred to as "mycryo"! It's a Callebaut product used to temper chocolate. It's one method you can use to temper. I have a video if you're curious: ua-cam.com/video/99QV4wpOMqI/v-deo.htmlsi=auC3Yqf5HRZl6_Lq
Does the airbrush keep the cocoa butter in temper or simply need to work as fast you are able? My fear is that cocoa butter may set while inside the airbrush.
You have to keep it warm as you work using a heat gun! I usually give a pass every couple of coats!
Check out these videos, I talk in depth about airbrushing, but can't remember which part. They're both helpful though!
part 1: ua-cam.com/video/45p8wg--0Cc/v-deo.html
part 2: ua-cam.com/video/k6KPZvqNUwI/v-deo.html
@BrittneeKay appreciate the prompt response. Please share the other name brand of airbrush you mentioned using . You mentioned it in this video.
@@j_vil4581 Grex! amzn.to/3y9UtRB
I have seen portable airbrush online, it is cheaper so is it going to work?
Well I wouldn’t know unless I tried it!
Can i just use a regular air compressor and regulate to 5 bar?
I’m not sure how bars convert to psi! 🤔 if 5 is around 80psi then yes!
@@BrittneeKay thank you, yes 80 psi is around 5 bar. Do you really need an tank on the air compressor, i saw many without so i am not sure if needed for cacao boter.
@@aycabbas Yes then that's enough! Mmmm I would say yes...because without the tank the air compressor most likely won't be able to keep up with your spraying. Unless you don't spray a lot at once you could be fine, but honestly it's worth just buying a powerful, quiet, and big enough compressor from the start...less frustration in the long run! :)
Can you use any airbrush on it?
Any airbrush on what? :)
6:55 NOOOOO, not the sequin Genie shoes!!!
lol they’re just slippers!!
Have you had much success using tempered, non colored cocoa butter for a white backing?
No, cocoa butter naturally is a bit yellow and is translucent so it will not block out the shelling chocolate from the design!
@BrittneeKay I figured. Lol. I'm just doing some experiments while waiting for my R&R brilliant white to come in. I noticed it dries off white almost yellow on the parchment, but looks white(er) over darker colors. Figured I couldn't hurt to ask a few goofy questions to someone who knows more than me. I genuinely appreciate you responding. I absolutely love making chocolates, and I'm glad I found your videos. Thank you for further inspiring me.
@@WTAF1 Aw you're so sweet, thank you! I think that's great you're experimenting, I like to see that! You're right! If you do a thick plain cocoa butter coating it'll add a kind of cloudy whitish yellow color to the chocolate, especially over dark!
Didn't get the milky color I wanted but they were still very nice.
Have you ever had any of your shells fall out whole? Just the cocoa butter no chocolate in them yet. It just happened to me to one of my bonbons. I'm pretty sure I screwed up somewhere, maybe too cold in the room, I turned the heat up a little, and crossed my fingers. Lol.
I got one for Christmas in 2023, and I still haven't taken it out of the box 😅
Hehe I feel that! Go for it this year!! What brand is ir?
@BrittneeKay Iwata
@BrittneeKay I should. I need to just do it!
@@shauniedecker8187 Nice!
@@shauniedecker8187 Yeah! You'll find it less intimidating once you start!
You're not allowed to get sick 😁
Haha I know right!?! 😂
@@BrittneeKay Next time you'll get fined lol. Btw I gave up on tempering Couverture lol
@@owaiskhwaja4319 haha why!? no, don't give up!
@ I follow exact step by step in your videos but then my molded chocolates melt in my hands after a few seconds lol. Is the secret in the mixing with a spatula, should take longer time whipping the chocolate or until its all smooth and creamy?
Hmm which tempering method did you use? What type of chocolate? What is your room temperature? :) All very important!
An airbrush without a hose or compressor???
Most of the time you actually don’t buy everything from the same company! And if you have a compressor you don’t buy another one 😁 The compressor depends on your needs and so does your hose, there are a lot of different options for them!