Skip to main content

Shop

Mini Gravity Spray Gun

$179.00 AUD

Mini Gravity Spray Gun

$179.00 AUD

In 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.

Related Classes

Black Forest Tart

Our latest class is a modern interpretation of the classic black forest in tart form, with a chocolate sable shell, chocolate mousse, white chocolate chantilly cream and sour cherries, finished with a chocolate spray and chocolate bark garnish!

Chef Kirsten Tibballs

Date Released 15/09/2020

Difficulty Intermediate

Video Time 30 mins

Yeild Yeild 2

Preperation Time 2 hours 20 mins

Dasher Entremet

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.

Chef Kirsten Tibballs

Date Released 21/11/2014

Difficulty Advanced

Video Time 50 mins

Yeild Yeild 2 x 180mm x 45mm Entremets

Preperation Time 4 hours

8 Shades Of Pink

In various shades of pink, these moulded chocolates are filled with raspberry ganache. Learn the versatile technique of spraying coloured cocoa butter into chocolate moulds. This technique can be applied to any chocolate mould with any colour. – Egg free, gluten free.

Chef Kirsten Tibballs

Date Released 30/01/2015

Difficulty Intermediate

Video Time 23 mins

Yeild Yeild 64

Preperation Time 1 hour

Eternity Entrement

This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.

Chef Kirsten Tibballs

Date Released 15/04/2015

Difficulty Advanced

Video Time 52 mins

Yeild Yeild 3 Entremets

Preperation Time 3 hours 40 mins

Double Mould Easter Eggs

Learn the tips and tricks for joining filled chocolate moulds to create a three-dimensional shape. In this class Kirsten demonstrates an Easter egg created with a gianduja filling and striking striped design using coloured chocolate, metallic gold powder and coloured cocoa butter. – Egg free, gluten free.

Chef Kirsten Tibballs

Date Released 24/03/2016

Difficulty Intermediate

Video Time 18 mins

Yeild Yeild N/A

Preperation Time 35 mins

Concorde

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

Chef Kirsten Tibballs

Date Released 23/07/2014

Difficulty Beginner

Video Time 20 mins

Yeild Yeild 2

Preperation Time 1 hour 30 mins

Crocodile Bars

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.

Chef Kirsten Tibballs

Date Released 10/07/2014

Difficulty Beginner

Video Time 28 mins

Yeild Yeild 24

Preperation Time 1 hour 30 mins

Rouge Easter Egg

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.

Chef Kirsten Tibballs

Date Released 26/03/2014

Difficulty Beginner

Video Time 13 mins

Yeild Yeild N/A

Preperation Time 45 mins

Spraying Cocoa Butter

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.

Chef Kirsten Tibballs

Date Released 24/04/2014

Difficulty Beginner

Video Time 12 mins

Yeild Yeild

Preperation Time min

Le Coeur Lollipops

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.

Chef Kirsten Tibballs

Date Released 12/02/2014

Difficulty Beginner

Video Time 19 mins

Yeild Yeild 63

Preperation Time 40 mins

Chocolate Lily Flower

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.

Chef Kirsten Tibballs

Date Released 22/01/2014

Difficulty Intermediate

Video Time 22 mins

Yeild Yeild 4

Preperation Time 1 hour 10 mins

Kitch

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.

Chef Kirsten Tibballs

Date Released 26/12/2013

Difficulty Advanced

Video Time 60 mins

Yeild Yeild 20

Preperation Time 3 hours

Chocolate Christmas Tree

A stunning centrepiece for your Christmas table. This chocolate tree is created with a cone base, individual chocolate leaves, sprayed with a gold shimmer and finished with beautiful metallic gold chocolate baubles. – Egg free, gluten free.

Chef Kirsten Tibballs

Date Released 15/12/2015

Difficulty Intermediate

Video Time 21 mins

Yeild Yeild 1

Preperation Time 2 hours 5 mins

Citrus Petit Gateaux

With a beautiful shiny glaze, these petit gateaux have a distinctive citrus flavour. Orange sponge, caramel, grapefruit jelly, Aperol mousse, chocolate glaze and topped with a metallic gold sprayed chocolate garnish.

Chef Kirsten Tibballs

Date Released 10/11/2015

Difficulty Intermediate

Video Time 29 mins

Yeild Yeild 8

Preperation Time 1 hour 49 mins

Chocolate Showpieces

This chocolate showpieces is an impressive way to display chocolates, petit fours or petit gateaux. Learn about the techniques and tools required to create the different elements of the chocolate showpiece, the method of joining the various pieces for assembly and finishing touches. – Egg free, gluten free, vegan.

Chef Kirsten Tibballs

Date Released 21/10/2015

Difficulty Intermediate

Video Time 26 mins

Yeild Yeild N/A

Preperation Time 2 hours

Strictly Necessary

These cookies are required for our website to operate and include items such as whether or not to display this pop-up box or your session when logging in to the website. These cookies cannot be disabled.

Performance

We use 3rd party services such as Google Analytics to measure the performance of our website. This helps us tailor the site content to our visitors needs.

Functional

From time to time, we may use cookies to store key pieces of information to make our site easier for you to use. Examples of this are remembering selected form options to speed up future uses of them. These cookies are not necessary for the site to work, but may enhance the browsing experience.

Targeting

We may use advertising services that include tracking beacons to allow us to target our visitors with specific adverts on other platforms such as search or social media. These cookies are not required but may improve the services we offer and promote.

Change Settings

Welcome. You can control how we use cookies and 3rd party services below

Change Settings Accept
Learn how we use cookies