This process has drastically shortened the process from a two day process to about seven hours turnaround and I am convinced that I can reduce it further. It’s still not really “commercial” but a LOT better. I am about to do the same with dark and white chocolate too. Take your hollow figures (which you’ve kept at -18°C for 3 minutes) from the freezer and spray a thin layer of the chocolate mixture on while making a smooth upward and downward seesaw motion.

Respect the chocolate/cocoa butter proportions: 60/40. It creates a very fluid mixture that passes through the spray gun nozzle with ease. Heating Unit and Insulation Sleeve: Encases the nozzle to keep the chocolate fluid. Reduces risk of nozzle clogging NEW: with the most requested spare parts: R4 nozzle for white and milk chocolate as well as cocoa butter, second container, 2x lids, 1x atomizer insertEasy Maintenance: Disassemble, clean, and reassemble effortlessly, ensuring consistent, optimal performance.

Hygienic: detach electrical & mechanical components, the rest can go in the dishwasher. Easy to clean. This reduced power setting also allows you to create wonderful ‘velvet’ effects without blasting your masterpiece off the table. Handle with Care: Always handle the product with care and avoid dropping or rough handling that may cause damage. Assembly: Assemble the spray gun according to the instructions provided in the manual. Ensure all components are securely attached.Someone also mentioned ‘over spray’. There is minimal overspray with this gun. It’s far more accurate than the other models, is lighter and quieter too. Rinse and Dry: Rinse the components under running water to remove any residue. Dry them thoroughly with a clean, soft cloth.