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Thanks for this. I got mine today. Was going to have a good look at the instructions and decided to lose the instructions. This is my second fengda airbrush. I think they are amazing quality and value for money ✌️

Thanks for this.

Listned to every word of it..Really appreciate your effort..please keep postimg..thank you- Deepak

This is sooo helpful chef. Thank you so much for such an informative video. I watched it at the right time where I was a little confused about the cost of a bonbon.

Which spray m/c u r using

Question #2! I also find that drying the shells face down makes for more even shell. However, I have been told that it is best to dry them face up and with a fan to help release and prevent latent heat. Thoughts?

I am learning so much from you, I have to stop the video every few seconds to let the “ahas” sink in! Question: I am having a heck of a time shelling with Ruby and caramelized white chocolate. Even when I 🐚 as warm as 31°, they come out so thin that I have to do a second shelling. When I do a second shelling, some of them fall in the chocolate when I turn them upside down to tap the chocolate out. Not good. if I shell them at a lower temperature, they set so quickly that I don’t have time to tap the air bubbles out, and I have a super thick shell that I have to dig out with a spoon! Ay ay ay! Pertinent info: I am using molds that are not spherical. I am hand painting my designs so they are more three dimensional and don’t lay as flat as sprayed cocoa butter. Any ideas for me? Thank you so kindly!

Delightful video.

Stunning abstract design on the bars, love it, fab. Would of loved to see inner layers. Fabulous😊👍

I bought an airbrush, it csme with 0.3mm and have been i nightmare. Clocked nuzzle etc, should i chanfe a bigger one like 0.8mm?? thanks.

In what do you have the silk warming?

Hi why dont you start doing tik tok live you will have loads of people on there

Woww that's great

I'm taking up chocolate making at 63 ! Never too late hey !! I shall be hand dipping centres rather than shelling etc.. but wow it's fascinating to watch and hear you speak on this wonderful Art form in bonbon making !! Beautiful this design James 😋

Lovely chock bars 😀

😃 Hello Mr Sosase ! Just starting out at all this 🤗 I would really like to make some Fondant at home, but how do i make it liquid like say,, After Eight Mints, once the firm fondant has been dipped in chocolate. I'm not using any moulds. I will roll the firm fondant into truffle shapes. I really have been enjoying your Chocy Chats m so much appreciated ! hope you get this , Bye for now, from Adelaide ,South Ausie Ian

Is this compressor oil free?

Thank you for putting the episode on RUclips and for sharing and caring, Chef James!

These are great, thank you for sharing! 👍

Gorgeous ❤❤

What Airbrush would you recommend for working with cocoa butter

I did it! Even though I lost the switch toggle, just as you had warned not to, I was able to follow along and got the whole needle changed. Works great! Thank you so much for the step by step instructions.

Yep... it happens..😮😢

مشاءالله

So important!! Wish I could catch these live more often but…I watch on RUclips when I miss. ❤

Struggling to find some good chocolate boxes like the ones you use. Have you a link you could share? Great videos , I'm enjoying going through them 😍

❤👏👏👏

9 Hours Ago.

omg James they are fab

Fab😊🎉❤

Hello chef, sparmax 620 can spray 30kg chocolate showpiece without losing the pressure?

Ok. Apologies but I’m completely new to the whole chocolatier experience. And I mean brand new! Questions please: What is a four drop chocolate and how do I use your cocoa butters? Heat in a microwave, bring down to what temperature? Agitate? Working temperature? Time to work with? You’re such a great person to listen to, so thank you for setting up choccy chat. This is my first rabbit hole! I saw on the chocolate forum (FB) that yours was the best cocoa butter to use, which took me to Instagram, your website and then here! Thanks again! xx

Omg, it fixed my problem! I'm using my airbrush with paint and this whole time thought my 3 different purchased air brushes were defective 😂. Thank you so much!

Pls pin me yes bonbons❤❤

That one bugger who refuses to cooperate 🤣🤣🤣

I’m listening to you say “butter” and thinking it’s just some quirky way of saying paint. Then it dawns in me that you actually mean butter. I hadn’t realized you were spraying baked goods. Those same things you mentioned apply for both paint and butter actually.

The 0.8 nozzles spray the paint wider then the 0.2 right?

marvelous

fascinating

Exquisite

very delicios

So helpful, thanks for sharing. I was ready to throw my airbrush at the wall lol

Beautiful

Hi do you know where I can get a 0.2 needle and nozzle from

Love listening to these chocy chats while producing chocolates here in tropical Asia. 😁 Thanks chef. As always. 🙏🏻🙏🏻🙏🏻

wow) magic

Yes.. a chocolatier with small hands and relatively big and heavy mould.. best combination😂🙋🏻‍♀️

Please sir , how did you make these colours and these design , please make a video of this ❤❤❤

I cannot get the Fengda Model FE-183K Airbrush in Australia, can you recommend another one? BTW great video tutorials!

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