Musykrafties Chocolate Paint Sprayer Machine with Gun and 21oz Container

Product Information

Customizable Settings: Adjust voltage (220-240V) and choose from three speed options to suit your specific needs. Easy Maintenance: Disassemble, clean, and reassemble effortlessly, ensuring consistent, optimal performance. With the combination of melted chocolate and butter, you can achieve a fantastic velvety effect on any dessert. Adjust Settings: Depending on your desired spray effect and coverage, adjust the spray angle, flow rate, and speed settings as per the manual's guidance. Reassembly: Once all parts are clean and dry, reassemble the spray gun according to the manual's guidelines.

The downward nozzle means it's easy and requires barely any effort to use. The focused spray helps limit the additional amount of mess too. I work with chocolate a lot and I also have an airbrush but Ive never used the two together… in fact I havent really used it a huge amount since my initial attempt when I found that the colour just never dried and ‘bled’ or smeared into everything I iced on top which kinda gave disappointing results. I managed to bluff my way out of it and have unsuccessfully experimented several times since but find I’m happier (and my bake area is less rainbow-ed) simply painting (or sponging) onto chocolate. Since we are not chocolatiers at our core, our workshops are generally catered towards the basics. However, you being a chocolatier and if you would be willing, I would be glad if you could provide an insight on your experience with this system. I am curious to find out if anyone has had great success spraying colored cocoa butter from the Krebs Hot Choc sprayer? I am looking to replace my airbrush. The only thing I use a sprayer for is using colored cocoa butter on bon bon molds. I don’t use any 50/50 mixtures to spray cakes or other finished products. Can you let me know of your experience with using colored cocoa butter wit this sprayer? If it is good, I would be very inclined to invest in this tool. Thanks very much!

In case you’re creating a chocolate and cocoa butter mixture: always choose chocolate with a three-drop fluidity.

Heating Unit and Insulation Sleeve: Encases the nozzle to keep the chocolate fluid. Reduces risk of nozzle clogging I would urgently like to know if the Krebs has a substantial air flow please? I am doing very light products (freeze dried fruit) and as they are so light I need as small an air plow as I can get. Effortless Precision: Easily color, blend, or shade large icing and fondant areas with professional precision. Assembly: Assemble the spray gun according to the instructions provided in the manual. Ensure all components are securely attached. The GOOD part is that I do have belief in the Krebs product not the least for the wonderful attitude and help from Sean from Krebs that pops up on this forum. He has good answers for chocolate spraying although I am still cautious of the air pressure. However the following seems to indicate that I won’t need to spray.It has been designed specifically in close cooperation with Barry Callebaut (UK) to spray a mixture of 50% chocolate / 50% cocoa butter at a temperature range of 28C-35C / 82F-95F. The special heating unit and insulation sleeve encasing the nozzle keeps the chocolate fluid and the container insulation slows down the materials rate of cooling. The 40W power settings and nozzle & piston sizes enable a thin layer of material to be sprayed, with minimal overspray or noise compared to other sprayers and air brush systems. Each hotCHOC (hC) comes with a 550ml container, bent nozzle extension, nozzle-heating unit, container & heating unit insulation sleeves and a round-jet-nozzle R6. This reduced power setting also allows you to create wonderful ‘velvet’ effects without blasting your masterpiece off the table. For anyone wanting to contain mess they have also got a spraybox which compliments the hotchoc. It’s a collapsible and washable spray box. Refer to the Instruction Book: For detailed usage and safety instructions, please refer to the instruction book provided along with the product. Following these instructions is crucial for safe and effective usage.

The spray gun was a total failure for the reasons given earlier. However two very good things came from it. One was that if anyone is thinking of using a standard spray gun for chocolate I'd sincerely suggest that they DON'T go there. I'm now told that if I want to use milk chocolate then that's different - should have specified that in the first place. Buy new needles and nozzels. I give up. I have no belief that that will work now. So I have blown my money. Spray Away: Hold the spray gun at the recommended distance from the surface you're decorating. Gently press the trigger to start spraying. Experiment with different effects and techniques for stunning results. 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. If you want to save on additional kitchen mess, this company also offers a sprayBOX, which is a folding spray cabinet - so the spray gets on the food (or your baking tray) and not all over the kitchen! It's important to note too that KREA Swiss sprayers are food safe certified, which paint guns are not.Hi Colin- yes, we ship to Oz very often and just setting up a couple of dealers there as getting too many enquiries for the food guns to manage direct. Just give me a shout if you need one sourcing.