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Sweet Impact Mama

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Posts posted by Sweet Impact Mama

  1. 13 hours ago, Jonathan said:

    Try using a gloved finger to paint in some pastel colors (mixing in some white cocoa butter to your standard colours will do) and swirl your finger around. This isn’t the same colour scheme but you do get more of a swirled effect to it. It also looks to me like she may have used an airbrush to thin out some areas after application before backing it with white



    • Thanks 1
  2. These are the closest approximations I've achieved, to what Monde du Chocolat creates. It really seems to require close attention to color combinations and intensity. I've played with different techniques, but the most successful seems to be a loosely gloved finger, swirling dropped in colors. You have to watch for colors that, if close to each other, will turn muddy. And subtler color combos seem to do better than sharp contrasts or intense ones.



    • Like 2
  3. I bought a grown up airbrush!  This is the model I got. https://www.midwestairbrush.com/neoforiwtrsi.html

    Plugged it in, poured in some colored cocoa butter and it coated things incredibly quickly - except that the overspray is insane!  I'm still using my 3 year old Point Zero 1/5 hp tankless air compressor, which seems to run consistently between 40 and 60 psi. Can't seem to get it cranked down to run lower.

    Is over-spray caused by the psi being too high?

  4. 3 hours ago, lironp said:

    That's a very good point regarding tye overspray, and final convincing in getting an airbrush now. 

    The grex sounds like it is worth the extra price- small oversray, large tip, changing fan and piston which is more comfortable.

    I contacted their support to ask what the compressor requirements are for the 0.7 tip, and it requires a more industrial one (they recommended California air 4620ac. (60 psi is not enough with 0.7 tip according to them).


    Since it is double the price of the husky, and the spec is actually not as good (smaller container, less HP and CFM), I think I will get the husky which seems like the cheapest for now and will stay around if i switch to a spray gun at any point- does that make sense, based on the points you mentioned? (I want to make sure this setup addresses all those points)


    That, combined with the airbrush and accessories for connection comes to around $450 which I can live with 

    lironp, I'd like to thank you, profusely, for having this lengthy dialogue about this subject. AND apologize for ever recommending the Paasche  H. 🙄  I just watched some older links ya'll posted in this topic.  Just for reference, when you are a serious introvert, with social anxiety, you learn most of your skills alone. I had NEVER realized just how effective a good airbrush should be until watching those videos. *sigh* If I told you guys how long it takes me to just coat one set of molds with my paasche - well, you'd pat me on the head and show me what the real professionals use. Then if you saw what my hands are like, one week into December...

    All that to say, I just ordered a grown up gun from Midwest Airbrush (local company with really good prices on them!) and can't wait to give it a try.  Thanks for all the help!


    • Like 3
  5. 7 minutes ago, lironp said:

    Hello everyone!
    After taking a break from chocolate making for a few years, I am back and doing some small production right now.

    Most of what I do is dipped, and for molds i either brush with luster dust or splatter colored cocoa butter with a brush.


    I would like to buy an airbrush/spray gun and after reading through this thread and watching this very informative video I still feel lost.




    Volume: In the next few months, I will want to spray around 10-20 molds per week (ideally all on the same day, with multiple colors- my favorite is chef rubber's jewel collection). This isn't a large amount, but I do also have a day job, so wouldn't want to spend more than 2 hours at most on this amount of molds.

    Decoration: I would like to also use it for splatter and not just spray (unless that drastically increases the price). 


    Ideally, I would want to spend up to $200 on a gun/brush + compressor, unless that is completely unrealistic for my needs (and then will rethink cost vs requirements).

    So now I am trying to figure out whether I need a brush or a gun, and based on that what should I buy. 

    I understand a spray gun is much faster and more comfortable to use than an airbrush. While there are quite a few spray guns that are around $50-60 (I have no idea if they are suitable for cocoa butter), because they require a larger compressor that may be out of my budget?

    The airbrushes themselves seem to be better for more detailed work (such as spraying through a piping tip, which I am not going to do anytime soon :)), how long would it take to spray an entire mold with one? It also seems like the canisters are very small, so not sure how many pauses would be required to refill them?


    Would appreciate any guidance on what would better suit my needs, and based on that any specific product recommendations, TIA!


    Hi there!

    I do approximately that amount of mold painting, during a given week. Higher during Christmas production. I do most of my detail work by hand, and use my airbrush for gradients, solids and combining taped sections for straight lines. My Paasche H single action has worked really well for me, for the last 3 years. I use that and a basic air compressor. I think the total cost was abotu $160

  6. 9 minutes ago, Desiderio said:

    I was checking Iginio Massari website the other day, and peaked at his chocolate line.

    That is a signature, but it looks like it was applied into the molds, like a transfer sheet?



    Transfer sheet, or possibly a well designed stencil. I've come up with a way to turn stainless steel shot glasses into nice stencils to airbrush through - but you have to have access to a micromachining person.

    • Like 1
  7. 1 hour ago, MrG_84 said:


    So I am trying to dye my homemade bonbons with my own homemade colored cocoa butter.

    I have noticed that some brands of chocolate paint are using natural ingridients, like Flower power IBC using spirulina, beetroot and curcumin:





    1. How can I make my own homemade colors? Those that I made weren't concentraded enough and the result was a dull color, nothing of the brilliance that store bought paint would give. I don't think it is possible for me to dissolve enough curcumin in cocoa butter to get that very shiny yellow color. See picture. Are they maybe using an emulsifier? Which one?


    2. I also think that these store bought colors are liquid in room temperature, right? But cocoa butter is not liquid in room temperature, so how do they do that? Do they add something? What?




    Having pursued the illusive all-natural beauty goal for nearly 3 years now, here's what I've come up with.

    1) I would never try making dyes myself, because even the companies that have all-natural powders that work in fat-based applications, have had very little success creating fine enough powders with strong pigments. For the plant-based powder routed, only Sensient has come close. They do sell vibrant, well-dissolving colors, but you have to purchase huge quantities, that expire within 12 months, on average.

    2) Pur Colour makes amazing metallics that are mineral based and do a really good job - they are a staple in my work.

    3) Chef Rubber has cracked the code with their new all-natural, organic colored cocoa butter line. I'll post some pics of the valentines day products that I did with their stuff. IT is truly incredible and since I tend to play with color mixing a lot, they have the best options for varieties to work with.





    • Like 6
  8. 34 minutes ago, teonzo said:



    LESSON 1
    When you want to troll chocolatiers all over the world, you just need to photoshop a super advanced bonbon so people will start talking about it.


    LESSON 2

    If you want to create a peculiar effect on a bonbon and don't know how to do that, then just photoshop it. People all over the world will start wondering how you did it, someone will come out with the solution and doing the job for you.






    🎤drop 😎

    • Haha 1
  9. On 1/29/2020 at 4:10 AM, Hendrix said:

    Hello everyone. I read this whole thread and just wanted to say thank you for sharing your knowledge and experiences. Some weeks ago I found a rather interesting looking bonbon and wanted to know if I'm on the right track how he made it. 

    I thought pastry tip for small ring, and then a something with a small tip for the lines. What's been bugging me is how he got the shading and different colors on the lines. So maybe scrape and airbrush? 


    I'm pretty sure that's not a bonbon. The reflection of his thumb on the surface is all wrong. The reflective nature of even the shiniest chocolate surfaces shouldn't have the reflection that deep.

  10. On 12/4/2018 at 5:48 PM, Pastrypastmidnight said:

    My husband made me one with foam core, duct tape, a filter and a box fan that is collapsible :).

    Can you post a picture, so I can try to inspire my better half? 😄 I've been using my little Paasche H without a booth. Don't mind steaming the walls of the chocolate kitchen, to get them clean, but starting to worry about my lungs. 🙄


  11. Sorry I never got back to all of you. Thank you for all the amazing brainstorming! I ended up going another direction, because I had real misgivings about the customer wanting me to recreate another chocolatier's V'day flavors and designs. Went with Passion Fruit Mango. But will definitely hold onto this thread for future work! 


  12. 17 minutes ago, Kerry Beal said:

    Marc de Champagne doesn't taste like champagne anyway - it tastes like brandy because it is brandy. 


    Why not make one of Paul Young's water ganaches - use champagne and orange juice as the liquid. 

    That's a good idea. Should I reduce the champagne some, to get rid of the fizzies?

  13. But Marc de Champagne seems to be nearly impossible to find on this side of the Pond.  The request is from one of my wholesale customers, specifically for Valentine's Day.  I tried searching back in the other threads, for ideas, but this ingredient keeps coming up. Any way I can achieve this sort of flavor combo with a substitute? 


    I've only ever had a mimosa once... it was yummy, but I'm not going to be a terribly good judge of whether the truffle tastes like it or not. Gonna need help from some experts on this one. Lol!



  14. 5 hours ago, Nyleve Baar said:

    Do you know what kind of extract your friend gets in Mexico? I'll be going there in about a week and am prepared to stock up if there's anything good available. Years ago I bought some vanilla on a trip to Mexico that was just awful, so I know it's not always easy to find the good stuff.



    Here are pictures of the bottles. The semi-clear is perfect fine, unless you really need a true white and it's seriously less expensive. 



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