egermino

I've read through this thread to try to get an idea of a good airbrush/compressor to buy for finishing chocolates with, and it seems like a Paasche external mix might be a good way to go. But I'm still not clear on how different options influence the results when spraying cocoa butter (e.g. external versus internal mix, single action versus double). Is there a particular model that folks would recommend, especially for small batch work? Also, what are the considerations when choosing a compressor?