The NEO Trigger Airbrush is unique in that it is designed to work at low air pressures. The benefits of the NEO Trigger Airbrush working with low air pressures is minimal overspray, precise control, detailed spraying and affordability.
Features a unique 0.35-mm needle and nozzle combination for finer detail spraying and medium-sized spray patterns.
Includes interchangeable large 7ml (10cc) and medium 1.5ml. (2cc) cups designed with a funnel shape, which makes for easy clean-up and more efficient flow.
Perfect for spraying cocoa butter into chocolate moulds because the gravity-feed trigger airbrush performs well at lower air pressures, which helps create greater detail.
Applications include: Cake decorating, spraying coloured cocoa butters
Includes 7ml and 1.5ml pots
N3 Head system
8-20 psi optimal working pressure
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.
Yeild 2 x 180mm x 45mm Entremets
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.
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.