The Chocolate Life

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Comment by Tracey Glenn on April 12, 2014 at 5:26pm

Anjali Gupta...

Did you see Krebs are bringing out a heated gun? It would be great if it stopped the chocolate clogging as it cools, I've seen colleagues using all sorts of methods to unblock nozzles etc. Will definitely keep an eye out for more details.

Comment by Urs Scherziger on April 11, 2014 at 8:56am

Yes, important, the chocolate needs to be tempered before you pour it into the container in order to have it liquid. I recommend a ratio of 50/50 . 50% chocolate and 50% cocoa butter.

See this link:

Comment by Anjali Gupta on April 10, 2014 at 9:59am


I am interested in the Krebs spray gun. What is the container capacity? Will it work with coloured cocoa butter? Does the cocoa butter have to be tempered before putting it in the gun? Do you have a distributor in Singapore? 


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