Spraying Chocolate: Equipment, Materials, and Techniques

[Jim D.]

2 hours ago, GRiker said:

Doesn't the Fuji have is own turbine system that replaces a compressor?   When I looked at the size compressors being recommended to get enough compression for the Fuji, then compared it to the turbine system that comes with the Q4, I thought that space and noise considerations could be one reason to lean towards the Fuji system. 

 

Could one attached the Grex gun to the Q4 turbine? 

 

The Fuji works only with the turbine that is part of the package, whereas the Grex (like all airbrushes) requires a compressor. 

[Chocolot]

Fuji is a total system. I've not known anyone to cross it with an airbrush. I love the fuji, but it is not for fine work.

[GRiker]

10 hours ago, GRiker said:

but I would definitely get a compressor with capacity to service a spray gun.

So what you're saying here is that had you a larger capacity compressor that you may have just gotten a spray gun to use with that larger compressor.  Instead of the Fuji system.  Is the Fuji considered a spray gun or an air brush? 

[Chocolot]

4 hours ago, GRiker said:

So what you're saying here is that had you a larger capacity compressor that you may have just gotten a spray gun to use with that larger compressor.  Instead of the Fuji system.  Is the Fuji considered a spray gun or an air brush? 

Fuji is a spray gun with a turbine. You can use a spray gun with a compressor but it doesn’t act the same. You can also use a small spray gun with a compressor. Then you can get into hvlp guns or hplv guns. It us a rabbit hole. 

[Jim D.]

12 hours ago, GRiker said:

So what you're saying here is that had you a larger capacity compressor that you may have just gotten a spray gun to use with that larger compressor.  Instead of the Fuji system.  Is the Fuji considered a spray gun or an air brush? 

 

I have a California Air Tools 4620 compressor with an air capacity of 4.6 gallons that I use with my Grex Tritium;  4.6 gal. is sufficient for the Grex.  I also bought a very inexpensive spray gun, which I no longer use.  It operated with the same compressor, but not well; the compressor was running nearly constantly to keep up with the air requirements of the spray gun, and experts say that it is not good for a compressor's longevity to run that much.  Many chocolatiers use spray guns (not the Fuji) with great success.  I rarely use the Grex now except when I want to do a gradient.  For Valentine's this year I did a red/pink gradient on a heart mold (photo below), and, for the red areas, the Grex operated perfectly (I had to use the heat gun only occasionally).  I got out the Fuji to finish off with the pink because I used it to cover the entire cavity.  In the past, however, the Grex has driven me crazy with almost-constant clogging up.  In addition, I have never managed to get the Grex to do a decent splatter (I must add the caveat that @pastrygirl has had great success with her Grex and splatter, although Grex tech support says that their airbrush doesn't do splatter).

 

And now, those famous words:  "If I had it to do over..."  Especially if I were using the Grex frequently, I would purchase a compressor with a larger air capacity (there are posts in this thread about other California Air Tools models that people recommend).  And, with a larger compressor, I would probably do more experimenting with a non-Fuji spray gun, such as a SATA or Iwata or Grex.

 

But since I became more familiar with the Fuji, I use it almost exclusively for spraying molds.  Yes, it uses more cocoa butter (@Chocolot found a way to save the overspray), and yes, it's a larger and heavier piece of equipment, but it is really fast and requires much less use of a heat gun.  I bought the metal cup that most chocolatiers use, but I see that Kalle Jungstedt and some others use the very large plastic cup.  And, last point, the Fuji does a very nice splatter just by adjusting the air supply.

 

[pastrygirl]

3 hours ago, Jim D. said:

In addition, I have never managed to get the Grex to do a decent splatter (I must add the caveat that @pastrygirl has had great success with her Grex and splatter, although Grex tech support says that their airbrush doesn't do splatter).

 

Yeah, I splatter ALL THE TIME.  I splattered yesterday, might splatter again today.  All I do is turn down the psi on the compressor 🤷‍♀️

[Jim D.]

1 hour ago, pastrygirl said:

All I do is turn down the psi on the compressor 🤷‍♀️

 

I didn't realize that was where you regulated it.  I'll have to give that a try.

[GRiker]

Thanks for your insight!  I think I understand the different equipment used now.  Kind of like learning a new language! 

 

@Chocolot in this thread a couple times @Jim D. mentioned you've figured out a way to save your overspray, would you mind sharing it?

 

Having read through this entire forum I know JimD has been using the Cake Safe cocoa butter spray booth with a respirator.  Some have tried home made booths with limited success. @pastrygirl and @Chocolot seems like you are doing quite a bit of spraying, what are your most successful ways to contain the cocoa butter that doesn't go on your molds?

 

 

[pastrygirl]

I have a commercial kitchen with an exhaust hood, but I'm also using a 0.7mm grex with 2 gal/1hp compressor and spraying each cavity individually rather than blasting the whole mold in a few passes.  

 

I have a Sagola mini spray gun (0.9 mm?) and a larger compressor that I got last year but it seems like overkill for tiny bonbons so I haven't made the switch.

[Chocolot]

I use a cardboard box turned on its side under a kitchen exhaust hood. Not ideal but it works. I scrape the excess ccb with a spatula and remelt for the next time. Sometimes it is a lot snd other times not so much. 

[RWood]

1 hour ago, GRiker said:

Thanks for your insight!  I think I understand the different equipment used now.  Kind of like learning a new language! 

 

@Chocolot in this thread a couple times @Jim D. mentioned you've figured out a way to save your overspray, would you mind sharing it?

 

Having read through this entire forum I know JimD has been using the Cake Safe cocoa butter spray booth with a respirator.  Some have tried home made booths with limited success. @pastrygirl and @Chocolot seems like you are doing quite a bit of spraying, what are your most successful ways to contain the cocoa butter that doesn't go on your molds?

 

 

I'm not willing to invest in the Cake Safe spray booth yet, as I'm just more a hobbyist now. I bought this cheap contraption off of AliExpress. You assemble and wrap plastic wrap around it. It actually does help contain the overspray, but I still wear a mask and turn on the fan and crack a window. I like it better than the cardboard box because it let's light in. I left a small opening to hold the mold and airbrush, so less blowback in my face. Works for now and the few times a year I use it. 

[GRiker]

2 hours ago, Chocolot said:

I scrape the excess ccb with a spatula

Are you saying that you just scrape the sides and edges of the mold? And that's the cocoa butter you save?

 

 

[GRiker]

@RWood  I can see that having the light allowed in is a distinct advantage! Thanks for sharing that idea.

[Saltychoc]

I am having some serious issues spraying and cannot figure out what is going on! I have a 1gal compressor (upgrading soon) and use a grex tritium TG3, top fill spray gun. Not sure if any other components are really important here.. 20ft hose, easy on/off and spray volume attachment. I was having some issues around Christmas so I took the entire spray gun apart (down to the little silicone washer) and thoroughly cleaned all parts. Yet my problems persist.

 

Here's what is going on - IF I rest the spray gun on the heating tray before I start spraying I can get through 1-2 molds before the output is seriously diminished. This isn't because of the undersized compressor (or because I'm spraying green/blue) as it seems like the gun is jammed up. I reheat the gun with heat gun and can get a little more out but eventually there is almost zero output. So.. I don't know. I put the cocoa butter in at 90-93 and keep it at 88 or above.. that shouldn't be the issue. I changed the needle at Christmas. The room is 64-66*f. Next thing I'll try is running another batch of melted cocoa butter thought. I'm going to reach out to grex tomorrow however.. any advice, troubleshooting, input would be greatly appreciated!

[Chocolot]

What size needle are you using?What size needle are you using?

[Saltychoc]

@Chocolot I’m using 0.7. needle

[Chocolot]

5 hours ago, Saltychoc said:

@Chocolot I’m using 0.7. needle

that should work. 

[Jim D.]

@Saltychoc, I have had exactly the same problem.  I even sent my Grex to the company for a thorough cleaning.  When it came back, it was fine for a while, but the clogging up occurred again.  I basically gave up on the airbrush and mostly use my Fuji now (I know that doesn't help you--unless you want me to leave the Fuji to you in my will).  For my Easter batch I used the Grex for a gradient (the Fuji doesn't do that very well--at least for me), and I used it to spray cavities that had tape in them to make a stripe (the Fuji's power can blow the tape out of alignment).  In both cases the Grex performed very well, BUT when I emptied out the cocoa butter I had been using for the stripe, there was a substantial amount solidifying in the bottom of the cup.  That should not have been happening because I reheat the gun between molds (yes, always--I can't stand a clogged-up airbrush).  I think your room temperature may be an issue.  Yesterday we had a quite cool day here in the Commonwealth of Virginia, and the temp of the basement where I spray had fallen to the upper 60s F.  I know that a lower temp helps the CB in the molds crystallize,  but it also crystallizes in the cup (and in the parts of the CB path you can't see).

 

My experience was very good with Grex tech support, but it helps to get someone who knows about spraying CB.

[pastrygirl]

On 3/27/2025 at 5:45 PM, Saltychoc said:

(or because I'm spraying green/blue)

 

What does this mean, do you find those colors to be more viscous?  What brand are you using?

 

I use the same Grex, with a 2 gallon compressor. 

 

I'd say double-check your needle position, if it's too far forward it could be impeding flow.  Also the knob at the back end that controls how far you can pull the trigger.  And sometimes you can blow chunks out backwards by blocking the nozzle with your hand and spraying.

 

Otherwise, I think that's just how it is.  You have fat that wants to solidify in a metal cup in a cold room.  It's gonna solidify.  Keep your heat gun handy.

[Saltychoc]

@Jim D. That is very true about room temp. And explains why the first batch of Halloween spraying was the best.. outdoors temps were warm and we're in a stone building. I don't have a problem closing the door to the cool room and putting them in there immediately so I'll try that next time. My temper when shelling today wasn't the best either so room temp is definitely starting to play into things. I do think overall I'm just expecting too much time out the Grex. Maybe I need options for backing and for details work. I'm working on a new cotton candy effect that the grex works well for, just wish there was a heated blanket for it.

[Saltychoc]

@pastrygirl Yes - Chef Rubber, I find all of the light green colors to be quite thick and harder to spray, especially spring green. They don't have a great light blue and so I make that with a mix of a few colors and that ends up being thick as well.

 

I am planning to get a new compressor as I do think that is a part of the problem. I really like the Grex, it's great for speckle and all other detail/spraying. That is great advice about the needle position, thank you. I had no idea you could do that to blow chunks out so I will definitely try that next time. 

 

Yeah, the heat gun is there.. maybe I got complacent with the use. I used it a lot more today and had much better luck. I still don't know how to get full coverage without multiple passes. Is there a trick? Otherwise I'm just turning molds. I don't mind doing it and have incorporated it into a few designs but mostly use CW2295 and have a hard time hitting the top edges if I do one pass.

[Jim D.]

5 hours ago, Saltychoc said:

@pastrygirl Yes - Chef Rubber, I find all of the light green colors to be quite thick and harder to spray, especially spring green. They don't have a great light blue and so I make that with a mix of a few colors and that ends up being thick as well.

 

I am planning to get a new compressor as I do think that is a part of the problem. I really like the Grex, it's great for speckle and all other detail/spraying. That is great advice about the needle position, thank you. I had no idea you could do that to blow chunks out so I will definitely try that next time. 

 

Yeah, the heat gun is there.. maybe I got complacent with the use. I used it a lot more today and had much better luck. I still don't know how to get full coverage without multiple passes. Is there a trick? Otherwise I'm just turning molds. I don't mind doing it and have incorporated it into a few designs but mostly use CW2295 and have a hard time hitting the top edges if I do one pass.

 

I like Chef Rubber's Mediterranean blue.  I too have noticed varying viscosity with CR's colors.  Yesterday I opened a new bottle of Gold, and it was not particularly viscous at all.  Some previous bottles have required that I add some plain CB to get everything flowing.

 

I have never found a method for getting full coverage without multiple passes when using an airbrush, and yes, the top edges require special attention.  Cavities deeper than the CW2295 need attention to the bottom (what will become the top of the bonbon).  I have watched Luis Amado use his Badger airbrush with quick bursts of spray.  The coverage looks very spotty, but there is no question that his creations are beautiful--and appear to have full coverage.  Maybe it's time for a trip to Michigan to watch him in person!

[pastrygirl]

10 hours ago, Saltychoc said:

I still don't know how to get full coverage without multiple passes

 

Even when flowing freely, the spray pattern is only half to 3/4 an inch wide.  I personally don't worry about getting good coverage all the way to the edge of the cavity, but you can try the fan spray cap for a wider pattern.  Coincidentally, I just noticed this store is having an anniversary sale, 15% off online today (3/29) through Monday with discount code 21ANNV

https://merriartist.com/products/grex-fan-spray-cap-0-7mm-for-tritium-airbrushes-tf-5?_pos=1&_psq=grex+fan&_ss=e&_v=1.0

 

I like Roxy & Rich colors and mostly use their sparkly 'jewel' line.  Available from chocolat-chocolat or I think Tomric is carrying them now and also webstaurant store.  I'd gotten some samples of their natural line, need to test those out and report back because more states are banning more food dyes.  West Virginia just banned a bunch, don't think I've ever sent chocolate there but this could be a trend. 

https://www.cbsnews.com/news/west-virginia-food-dye-ban-preservatives-harmful-health-effects/

Edited Saturday at 03:38 PM by pastrygirl (log)