$369.00 AUD
$369.00 AUD
In stock
The NEO Trigger Airbrush, by Iwata, 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
Specifications:
Includes 7ml and 1.5ml pots
N3 Head system
8-20 psi optimal working pressure
Spray gun only. Compressor not included.
Learn how to airbrush a rose design onto a fondant covered cake with Carsten Zehmisch.
Class Tags: airbrush design, airbrushing, airbrush rose, cake decorating, fondant cake
Carsten Zehmisch
23/08/2021
Beginner
16 mins
Yeild NA
1 hour
Join Carsten Zehmisch as he breaks down the basics of airbrushing. Carsten provides an insight on different types of airbrush systems, compressor functions and demonstrates different airbrushing techniques and how to practice them. – Egg free, gluten free, vegan.
Carsten Zehmisch
06/07/2021
Beginner
40 mins
Yeild NA
0 min
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.
Kirsten Tibballs
15/04/2015
Advanced
52 mins
Yeild 3 Entremets
3 hours 40 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.
Kirsten Tibballs
10/07/2014
Beginner
28 mins
Yeild 24
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.
Kirsten Tibballs
26/03/2014
Beginner
13 mins
Yeild N/A
45 mins
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.
Kirsten Tibballs
24/04/2014
Beginner
12 mins
Yeild
min
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.
Kirsten Tibballs
22/01/2014
Intermediate
22 mins
Yeild 4
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.
Kirsten Tibballs
26/12/2013
Advanced
60 mins
Yeild 20
3 hours
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.
Kirsten Tibballs
15/12/2015
Intermediate
21 mins
Yeild 1
2 hours 5 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.
Kirsten Tibballs
21/10/2015
Intermediate
26 mins
Yeild N/A
2 hours
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.
Kirsten Tibballs
21/11/2014
Advanced
50 mins
Yeild 2 x 180mm x 45mm Entremets
4 hours
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.
Kirsten Tibballs
30/01/2015
Intermediate
23 mins
Yeild 64
1 hour
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