I am a professional chocolatier; however, I really struggle with airbrushed molded bon bons. I do mostly enrobed confections, but I need a few really pretty molded pieces to balance things out. This morning I was fighting with our airbrush. It sprayed cocoa butter for the first mold or two and then it would not cooperate after that. I took it apart. I heat gunned it. I shook it. I prayed over it. I heat gunned it again. It just would not spray!
I have a Paasche airbrush. It is a simple one. I have an Iwata compressor. It was saying 60 PSI . My compressor is from 2008 so maybe that is getting a bit old.
Even though I make my living making chocolates, I am completely confused. Should I buy a new airbrush? Should I buy a new compressor? How can I make this process more efficient and fool proof?
I have seen a lot of members with beautiful molded pieces. I would love to hear from you!