• First, I should recall what tempered chocolate is. Tempering is the process of heating and cooling chocolate to stabilize it for making candies and confections. Proper tempering gives chocolate a smooth, glossy finish and a good snap. Cocoa butter is the fat in chocolate, and when tempered, it forms the right kind of crystals.
  

Types of Chocolate Mold

• Silicone molds can produce decent results when making chocolate molding moulage. However, the nature of the silicone makes it more challenging to de-mold; chocolate shells could crack. Favored by many professionals, polycarbonate molds are tough and can give chocolates a shiny finish. These molds ensure easy release and provide the glossy sheen that’s characteristic of well-tempered chocolate. Regardless of the mold material, it's critical that any mold used for tempered chocolate is in perfect condition—spotless and completely free of moisture. Even the slightest trace of humidity can ruin the texture and appearance of the final product. Molds must be at room temperature.
  

Chocolate Shells in Silicone Mold

• The first coating shall be applied using a clean and dry pastry brush. Avoid white chocolate; it will likely crack during the releasing procedure.
  
• Let rest until chocolate feels dry to the touch.
  
• To keep chocolate a the right temperature, warm up the sides of the bowl and the surface of the chocolate with the hair dryer every so often.
  
• Next, fill up cavities with tempered chocolate. Gently tape molds over the countertop to remove excessive air bubbles. Let stand for about 3 minutes.
  
• Invert mold to drain excess chocolate. Do not reincorporate chocolate dripping into the tempered chocolate.
  
• Flip mold, and carefully shave off drippings using the triangular spatula. Allow to set at 59ºF/15ºC or in the fridge. At this juncture, a filling can be added into shells (fill ¾ full). Add a final chocolate layer, seal, scrape excess, and chill.
  
• Carefully de-mold chocolate shells. To assemble shells together, warm up a pan or do it straight over induction stove. As soon chocolate melts, seal both parts immediately.
  

Chocolate Shells Using Polycarbonate Molds

• Fill up to the top the tempered chocolate couverture straight into hard molds.
  
• Tap filled molds over the countertop to remove air bubbles (you'll see them emerging from the bottom).
  
• Let stand for about 3 minutes until chocolate begins to set around the edges.
  
• Invert mold and drain.
  
• Tap with the handle of the triangular spatula to speed up the dripping procedure. Scrape excess chocolate.
  
• Reverse mold onto a wire rack for a few minutes.
  
• Scrape excess chocolate. Note that chocolate scraps shall not go back to the tempered chocolate in use.
  
• At this juncture, a filling can be added into shells (fill ¾ full). Add a final chocolate layer, seal, scrape excess, and chill.
  

Compressor-Driven Spray vs Airbrush System

• So, this technique uses tempered cocoa butter, and can be colored with oil-soluble food coloring. These colors are often used to create decorative effects on chocolates. The colored cocoa butter is then sprayed into rigid molds. Use a classic 50L compressor.
  
• The process involves spraying before making the chocolate shell. Also, it might allow for different effects, like gradients or layered colors, by adjusting the spray pattern or using multiple colors in succession. The final product boasts a mirror-like finish with vibrant colors, elevating the visual appeal of artisanal chocolates. This technique is favored for luxury confectionery where esthetics are as crucial as taste.
  
• Chocolate airbrush techniques vary depending on whether you want to completely color your chocolate molds and candies or simply cover the surface. Using your food airbrush, spray a thin layer of color inside your polycarbonate chocolate molds. Wait for the colored cocoa butter to harden slightly, then pour your tempered chocolate over it. When you remove the mold, you will have a thin layer of colored chocolate. For fully colored chocolates, mix the colored cocoa butter directly with melted white chocolate (this applies for hand painting as well). Your white chocolate will obtain a beautiful color that can be intensified by adding a few drops of liquid food coloring.

Which Nozzle for My Spray Gun?

• The spray gun provided for glazing cakes must be used exclusively for food-related applications. Use 1.5mm nozzle for coating chocolate molds, and a 0.5 to 0.8mm nozzle for fine painting details such as flowers or use an airbrush.
  

Colored Cocoa Butter Preparation

• Melt cocoa butter over a water-bath and add food coloring, and sieve. Let cool to ≈26ºC, and rewarm to 29-32ºC max when ready to use. Colored cocoa butter can be re-used indefinitely and stored for up to 6 months in a cool area. Rewarm and sieve before each use. It doesn't matter what you use to color (airbrush, brush, or any other tool). Every cocoa butter-based color must be tempered at each step of the coloring process.
  

Gun Spraying

• Keep room temperature cool or do it outside. Protect the table with carton board or plastic cling. The ideal temp for chocolate molding should be around 18-20ºC. To avoid clogging during spraying chocolate enrobage or cocoa butter, the gun spray and cup should always remain warm. To do so, place the empty spray gun and cup in a warm and dry spot called étuve or in a 104ºF/40ºC oven about an hour before you start. Keep the hair dryer near by in order to maintain the flow of the tempered chocolate from the reservoir through the nozzle during the procedure.
  
• Load it into the warm compressor spray gun. Spray it into the mold in a thin, even coating. Leave sprayed mold at room temperature.
  
• Then pour in the tempered chocolate to form the shell...
  

Cleaning Procedure

• If used frequently like in patisseries and chocolateries, the gun spray doesn't need to be cleaned on daily basis. Instead, everything is stored (colored cocoa butters and chocolate enrobage included) inside an étuve or oven that is kept around 100-104ºF/35-40ºC. Otherwise, bring some soapy water to a simmer. Load the spray gun cup with and clear it outside. Next, disassemble the device, and lay components onto paper towels. Place the other utensils and bowls in the sink, and soak them in hot soapy water. Finish cleaning using the intensive dishwasher program. Upon dry and before reusing, polish mold with cotton pads.