Hi, my name is André and I'm looking for building my own chocolate brand in the bean-to-bar business at my city, Rio de Janeiro. I'm currently studing the whole process before step into this adventure
Hi Andre. Good luck!! Should you require the heated chocolate sprayer (hotCHOC) or fast chocMELTER, get in touch with us, KREA Swiss (firstname.lastname@example.org). We are also available in Brazil and other South American countries.velvet effect with hotCHOC spray gun by Fernando De Oliveira
I saw in another thread you provided a link to an image of a bonbon speckled (quite nicely) using the HotChoc, yet in many other places Krea representatives and the Krea literature have stated that the sprayer requires a half-cocoa butter, half-chocolate mixture and, even more explicitly, that the sprayer is not intended for use with colored cocoa butter. It would be helpful to have a definitive answer to the question many chocolatiers have: can the HotChoc replace an airbrush or sprayers (such as the Fuji) when decorating molds (whether covering the cavities entirely or creating other artistic effects, such as speckling)? I should add that the HotChoc has a very large container for the spraying medium; if the company were to provide a smaller one and if the answer to my question above is positive, I think Krea would open up a new market for itself.