Working with this heated chocolate sprayer is fun – as you can see :-). A warm mix of 50% chocolate & 50% cocoa butter at 28-35C. That is the ideal temp. for finishing, velvet/frozen effects, moulds, speckling pralines, cakes etc.
The heating (you can see it on the nozzle) & insulation (covering the nozzle and the container) avoids the nozzle to clog. It’s precise and benefits from minimal overspray, which you normally get using an airbrush system.