I recently ran into an airbrush problem. I sprayed my mould with yellow and red cacaobutter (untempered cacaobutter at 35C using a compressor, not a can of compressed air) and then I moulded it with white chocolate.
Up till now I didn't have any problems airbrushing, but this time I encountered small areas on some of the chocolates where the coloured cacaobutter stayed attached on the mould after unmoulding.
According to Peter Greweling's book (and from personal experience), it is not required to temper the cacaobutter since airbrushing will take care of this. I was wondering if perhaps I sprayed too close to the mould causing the cacaobutter to have insufficient time to agitate and cool down in order to properly pre-crystalize?
Does anyone has any ideas on what might be causing this? As far as I know, there isn't really anything that I've done differently this time (except I was now using white chocolate). Or is this simply a matter of unmoulding to quickly (which I personally doubt)?
I've attached a photo of the problem.
updated by @kris-schoofs: 05/02/15 10:03:12PM