You can absolutely create beautiful chocolate bonbons without an airbrush. But… why miss out on the fun? For many (including myself), airbrushing begins as something of a luxury dream – and ends up being one of the most loved and indispensable techniques in the chocolate kitchen.
But which airbrush should you choose? Which needle works best? And why is it that some airbrushes simply refuse to cooperate?
In this blog post, I will guide you through everything essential you need to know in order to choose the right airbrush for coloured cocoa butter – and to get a good start. You will receive my best recommendations based on my own experience with equipment, models, and techniques. I will not share all my tips here – you will find those in my 20+ page airbrush chapter in the e-book CHOCOLATE BONBONS – The Practical Guide.
An airbrush works by mixing air and coloured cocoa butter into a fine mist, which is sprayed out through a nozzle. When air from the compressor flows through the airbrush, it creates a vacuum that draws the cocoa butter from the cup and mixes it with the air. The result is an even and controlled colour application on your moulds.
There are two main types of airbrushes:
Single-action airbrush
When you press the trigger, both air and colour are released simultaneously. This makes it easy to use, but provides less control over the amount of colour. With a single-action airbrush, you cannot create designs where you alternate between spraying both colour and air – and air alone.
Dual-action airbrush
With this type, air and colour are controlled separately, allowing for precise control over the amount of colour being sprayed. On dual-action airbrushes where the trigger is placed on top of the airbrush, pressing down releases only air. As you pull the trigger back, colour is gradually added. There are also dual-action airbrushes with a pistol-style trigger. Here, pulling the trigger slightly back releases only air. Pulling it further back gradually adds colour.
Airbrushes also come with two grip styles:
Top-mounted trigger (classic grip)
Pistol grip, where you hold the airbrush like a spray gun, and the trigger is located underneath – often more ergonomic during longer spraying sessions
When working with coloured cocoa butter, the needle diameter is crucial for achieving good results.
0.3 mm – Very small and therefore a high risk of clogging
0.5 mm – A good all-round option with fine control
0.8 mm – Ideal for fast full-colouring of entire moulds
I recommend starting with either 0.5 mm or 0.8 mm. Avoid smaller needles – they clog easily.
Cup size
A cup of 7-13 ml provides a good balance. Very small cups (2-5 ml) require constant refilling, while larger cups can be slightly cumbersome to work with.
1. Sparmax DH-125 – for detail and precision
Dual-action airbrush with a 0.5 mm needle and an adjustable side-mounted cup. I use this for precision work and fine details before the moulds are fully coloured.
Advantages
- Adjustable cup (practical for vertical spraying)
- Durable metal cup that retains heat well
- Fine and even colour distribution
- Easy to find online
Disadvantages
- The needle cannot be exchanged for a different size
2. Fengda FE-183K – budget-friendly all-rounder
Dual-action airbrush with a fixed top-mounted cup. Comes with three metal cups (2 ml, 5 ml and 13 ml) – I always use the 13 ml. Compatible with 0.3 mm, 0.5 mm and 0.8 mm needles.
Advantages
- Durable metal cup that retains heat well
- Ability to switch between needle sizes
- Good all-round model
- Budget-friendly and easy to find online
Disadvantages
- The cup cannot be adjusted
3. Custom Colours 116 B – pistol grip and efficient coverage
Dual-action (in the latest versions) with a pistol grip. I use this with a 0.8 mm needle to fully colour moulds – it is quick and the airbrush also works well with cocoa butter that is slightly thick in consistency.
Advantages
- Ergonomic grip, especially during long sessions
- Sprays an appropriate amount of colour – fast yet controlled
- Suitable for colours that are slightly thick in consistency
- Airbrushes similar to this are easy to find online (this specific one was purchased from the Danish shop www.airbrushshoppen.dk)
Disadvantages
- The cup cannot be adjusted
If you have experienced that your airbrush refuses to cooperate – or sprays unevenly – then here are two key factors you should pay attention to:
1. Needle position
If the needle is pushed all the way forward, the passage is too narrow. Pull it back slightly – but not so much that the tip no longer protrudes. This provides better flow and reduces the risk of clogging.
2. Proper heating is essential
Coloured cocoa butter solidifies easily – even inside the airbrush. Therefore, it is important to thoroughly heat the cup, the nozzle tip and the body of the airbrush. I always use a heat gun for this purpose, and I recommend that you do the same.
Would you like to learn how to:
- Solves the issue where your airbrush only blows air – and no colour
- Adjust the air pressure correctly
- Avoid splatter and bubbles
- Switch colours efficiently without a cleaning nightmare
- Use the 'dual-action trick' on single-action models
- Adjust the airflow
- Keeps the coloured cocoa butter tempered while you work
- Prevent your cocoa butter from losing its temper during heating
- Work with different pressures for various design techniques
- Achieve smooth, even surfaces without texture issues?
Then you will find all this – and much more – in the e-book CHOCOLATE BONBONS – The Practical Guide.
If you want to create colourful, glossy, and beautifully decorated chocolate bonbons, airbrushing is a fantastic technique to master. Here is how to get started:
1. Choose a good airbrush – use my tips above
2. Test spray on kitchen paper – get to know the airbrush before colouring your moulds
3. Read my airbrush chapter in the e-book – and gain control over everything from needles to pressure
Would you like airbrushing to be easy, efficient, and enjoyable?
Then explore the complete airbrush chapter in my e-book: CHOCOLATE BONBONS – The Practical Guide
With this book, you will get: Clarity in every step. Control over every detail. Consistency in every bonbon.
Getting started with airbrushing and coloured cocoa butter requires the right equipment – and the right knowledge. With the right needle, proper heating and a little patience, it will quickly become a fun and creative part of your chocolate world.
So treat yourself to a great experience – and a strong start. You do not need to know everything from day one. But with the right knowledge in hand, you can skip all the classic beginner mistakes and instead create chocolate bonbons you will be proud of.
