Chocolatier, tutorials, tips, tricks on Cocoa butter airbrush spraying, colours, designs and techniques personal trainer in chocolate & 1-2-1 teaching via my website www.sosasechocolate.co.uk
Wondering if you get less clogs where you have to stop and heat the spray gun with a heat gun the turbine? Since it uses room air? vs. cold compressed air
@@jewellerato8996 I’ve never had the need to rewarm the gun, I use butter at 30°c to 31°c not had an clogging issues either, there is a lot of power and volume going through, psi wise it’s around 80/90 psi and that will force any particle through the aperture easily
@@rbrookler yes, what gets scrapped onto the paper, get remelted, the only area to watch for is when you scrap different colours which could lead to mixed colour recovery, mix too many colours and it will look grey :brown and that’s not useful at all
Thanks for this. I got mine today. Was going to have a good look at the instructions and decided to lose the instructions. This is my second fengda airbrush. I think they are amazing quality and value for money ✌️
This is sooo helpful chef. Thank you so much for such an informative video. I watched it at the right time where I was a little confused about the cost of a bonbon.
Question #2! I also find that drying the shells face down makes for more even shell. However, I have been told that it is best to dry them face up and with a fan to help release and prevent latent heat. Thoughts?
I am learning so much from you, I have to stop the video every few seconds to let the “ahas” sink in! Question: I am having a heck of a time shelling with Ruby and caramelized white chocolate. Even when I 🐚 as warm as 31°, they come out so thin that I have to do a second shelling. When I do a second shelling, some of them fall in the chocolate when I turn them upside down to tap the chocolate out. Not good. if I shell them at a lower temperature, they set so quickly that I don’t have time to tap the air bubbles out, and I have a super thick shell that I have to dig out with a spoon! Ay ay ay! Pertinent info: I am using molds that are not spherical. I am hand painting my designs so they are more three dimensional and don’t lay as flat as sprayed cocoa butter. Any ideas for me? Thank you so kindly!
I'm taking up chocolate making at 63 ! Never too late hey !! I shall be hand dipping centres rather than shelling etc.. but wow it's fascinating to watch and hear you speak on this wonderful Art form in bonbon making !! Beautiful this design James 😋
thank you, have you managed to catch any of the 'Chocy Chats' live on instagram at 8.30pm of Fridays, you can ask any question on bonbon making there too
😃 Hello Mr Sosase ! Just starting out at all this 🤗 I would really like to make some Fondant at home, but how do i make it liquid like say,, After Eight Mints, once the firm fondant has been dipped in chocolate. I'm not using any moulds. I will roll the firm fondant into truffle shapes. I really have been enjoying your Chocy Chats m so much appreciated ! hope you get this , Bye for now, from Adelaide ,South Ausie Ian
I did it! Even though I lost the switch toggle, just as you had warned not to, I was able to follow along and got the whole needle changed. Works great! Thank you so much for the step by step instructions.
Ok. Apologies but I’m completely new to the whole chocolatier experience. And I mean brand new! Questions please: What is a four drop chocolate and how do I use your cocoa butters? Heat in a microwave, bring down to what temperature? Agitate? Working temperature? Time to work with? You’re such a great person to listen to, so thank you for setting up choccy chat. This is my first rabbit hole! I saw on the chocolate forum (FB) that yours was the best cocoa butter to use, which took me to Instagram, your website and then here! Thanks again! xx
Omg, it fixed my problem! I'm using my airbrush with paint and this whole time thought my 3 different purchased air brushes were defective 😂. Thank you so much!
I’m listening to you say “butter” and thinking it’s just some quirky way of saying paint. Then it dawns in me that you actually mean butter. I hadn’t realized you were spraying baked goods. Those same things you mentioned apply for both paint and butter actually.
