$169.00
$169.00
Out of stock
Mini gravity spray gun is perfect for use in the kitchen. Spray cocoa butter, glazes and egg washes.
Lightweight and ergonomic design
Specifications:
Includes 1.0mm and 1.2mm setups
Includes 125ml pot
Working pressure 1.5 Bar
Low air consumption: upto 7 cfm
Spray gun only. Compressor not included.
This entremet is sure to delight the tastebuds over the festive season – Layers of chocolate sponge, raspberry crème, chocolate mousse and a cherry and coconut insert. Covered in a chocolate glaze and finished with a chocolate garnish in the shape of Christmas baubles.
Kirsten Tibballs
21/11/2014
Advanced
50 mins
Yeild 2 x 180mm x 45mm Entremets
4 hours
Filled with raspberry ganache, the shells of these moulded chocolates are created in an array of shades of pink. You can apply this easy cocoa butter spray technique to any colour. – Gluten-free.
Kirsten Tibballs
30/01/2015
Intermediate
23 mins
Yeild 64
1 hour
A Parisian classic, the Concorde is a timeless French recipe recreated here with a modern twist. Chocolate meringue discs layered with dark chocolate mousse, covered in piped meringue sticks with an optional velvet spray finish. – Gluten-free
Kirsten Tibballs
23/07/2014
Beginner
20 mins
Yeild 2
1 hour 30 mins
Create these crocodile textured chocolate bars using Kirsten Tibballs’ signature chocolate mould. You will learn how to prepare your coloured cocoa butter and a technique for spraying chocolate moulds. The milk chocolate bars are filled with dark chocolate ganache and a crunchy hazelnut praline insert. – Egg-free, gluten-free.
Kirsten Tibballs
10/07/2014
Beginner
28 mins
Yeild 24
1 hour 30 mins
Learn to create these modern chocolate Easter eggs. This class will cover mould preparation, the simple technique to creating this eye-catching design and the method of this stunning sprayed coloured cocoa butter finish. – Egg-free, gluten-free
Kirsten Tibballs
26/03/2014
Beginner
13 mins
Yeild N/A
45 mins
This class is full of valuable information for perfecting the art of spraying cocoa butter. It will take you through preparing your cocoa butter and the method for maintaining bright colours when moulding chocolate. Learn the percentages of cocoa butter, oil based colour powder and chocolate required, the role that temperature plays, and how to obtain different finishes such as shiny or a velvet look. – Egg-free, gluten-free, vegan.
Kirsten Tibballs
24/04/2014
Beginner
12 mins
Yeild
min
The perfect lollipops for chocolate lovers – dark chocolate truffle shells filled with chilli raspberry jam and chocolate ganache. Finished with a tempered chocolate heart garnish, they make for a Valentine’s gift guaranteed to spice things up. – Egg-free, gluten-free.
Kirsten Tibballs
12/02/2014
Beginner
19 mins
Yeild 63
40 mins
This stunning chocolate flower is created using petals cut from a template, piped stamens and finished with coloured cocoa butter applied with a spray gun. The lily can be used as a garnish, showpiece or table decoration. – Egg-free, gluten-free.
Kirsten Tibballs
22/01/2014
Intermediate
22 mins
Yeild 4
1 hour 10 mins
This petit gateau recipe, which can also be adapted to make verrines, is comprised of a multitude of layers and flavours – cinnamon pain de gene, rhubarb jelly and panna cotta, filled with a chocolate glaze, coated in velvet spray and topped with a tempered chocolate garnish.
Kirsten Tibballs
26/12/2013
Advanced
60 mins
Yeild 20
3 hours
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