Mini gravity spray gun is perfect for use in the kitchen. Spray cocoa butter, glazes and egg washes.
Lightweight and ergonomic design
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.
Dreamy purple shells embellished with a metallic silver speckle and filled with a smooth, star anise ganache. The Stellar Chocolates are out of this world! – Egg free, gluten free
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!
2 hours 20 mins
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.
Yeild 2 x 180mm x 45mm Entremets
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.
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.
Yeild 3 Entremets
3 hours 40 mins
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.
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
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.
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.
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.
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.
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.
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.
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.
2 hours 5 mins
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.
1 hour 49 mins
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.