MikanPotatos

Does anyone have any advice when creating a ganache with sour flavors such as fruit and you dont want to combine it with cream and chocolate. How would you be able to make a filling thick enough for it to be piped into a shell.

I got these recommendations from a redditor that said this was his setup.. Yes I've read that one of the recommended nozzles is a Trex 0.7mm. This nozzle is only 0.35mm so it might be too fine. I have another question in terms of the specs of the Iwata lite, the recommended HP for a compressor is 2HP on the specs side this is only delivering 1/6 HP I wonder if this will be enough?

Hello everyone. Im making chocolates from japan and im having some issues buying components to do airbrushing for cocoa butter. So far I have been making my own cocoa butter using raw cocoa butter, food safe dye and titanium dioxide, and some cocoa butter silk. Ive been hand painting chocolate but would like to get into airbrushing. For the compressor im thinking about https://www.iwata-airbrush.com/iwata-power-jet-lite.html which is a cheaper version of the pro but where im from the pro version is $1000 so its a bit out of my budget. For the the nozzle im thinking about https://www.amazon.co.jp/-/en/HP-CR-Anest-Iwata-Airbrush/dp/B007AH0O0W/ref=sr_1_8?dchild=1&keywords=アネスト岩田キャンベル&qid=1621256226&sr=8-8 Does anyone have experience and advice on what I should look for. Thank you for very much.