Chocolate Spray Guns: How to Spray Velvet, Cocoa Butter and Egg Wash Like a Pro

A chocolate spray gun does two jobs in a professional kitchen: it lays velvet and cocoa butter finishes on entremets and showpieces, and it coats trays with egg wash, glaze or oil in seconds instead of brushing piece by piece. This guide explains what you can spray, how a sprayer compares with a brush or an aerosol can, what to check for food safety, and how to choose the right KREA Swiss sprayer for your production. Technical content adapted from KREA Swiss Knowledge for Canadian kitchens.

Quick answer: which sprayer do you need?

You want to spray…	Choose	Price
Pre-tempered chocolate, cocoa butter, velvet finishes	KREA Swiss chocSPRAYER (heated nozzle)	$1,250.00 CAD
Egg wash, glazes, oils and release agents	The same chocSPRAYER with the heating nozzle removed	—

What you can spray

According to KREA Swiss, a food sprayer handles:

• Bakery: egg wash, glaze and mirror glaze, melted butter.
• Release: oil and release agents.
• Chocolate: cocoa butter, and tempered chocolate — only with the chocSPRAYER warm nozzle, and only once the chocolate is already tempered.
• Kitchen: marinades, sauces and thin coatings.
• Convection: a pre-bake oil film.

The KREA Swiss chocSPRAYER

Best for: chocolatiers and pastry shops that finish entremets, bonbons and showpieces with velvet or coloured cocoa butter — and want the same machine for egg wash and glazes.

• Heated nozzle + insulated 700 ml container keep pre-tempered chocolate workable for up to an hour, so it sprays cleanly without clogging.
• No compressor needed. 60 W, 120 V / 60 Hz, North American plug.
• Delivery rate: 120–240 g/min.
• Materials: chocolate blends up to 70%, cocoa butter and glazes, at 26–40°C.
• Two machines in one: remove the heating nozzle and it works like KREA's foodSPRAY Pro for oils, egg wash and glazes.
• In the box: 700 ml container with insulation sleeve and wrap-on nozzle warmer, bent nozzle extension, round jet nozzle R6 (R4 available), spare atomiser and lid.
• Swiss-engineered by KREA Swiss, manufactured in Germany. Weight approx. 2 kg.

Important: the chocSPRAYER does not temper chocolate. Bring the chocolate to working temperature first; the sprayer keeps it there.

View the KREA Swiss chocSPRAYER → $1,250.00 CAD · All spray guns

Zucchero Canada is the authorized KREA Swiss distributor for Canada: genuine sprayers, replacement containers, nozzles and spares are stocked in Calgary.

Spraying chocolate starts with good tempering

A sprayer can only keep chocolate at temperature — the temper has to be right before it goes in. From KREA Swiss's tempering guide:

• Cocoa butter can set in six crystal forms. The target is Form V (Beta-5): gloss, snap and better shelf life.
• Above about 34°C, Beta-5 crystals are destroyed.
• Reaching and holding Beta-5 requires cooling to about 26°C; past roughly 500 g, hand cooling can't reach it.
• Five common errors: overheating, moisture (condensation, steam, damp bowls), temperature swings, stirring too fast or too slow, and passive cooling on large batches.
• Working temperatures differ by recipe and brand — always follow the chocolate maker's figures.

For batches beyond hand tempering, see our chocolate tempering machines and the complete guide to chocolate tempering.

Brush, aerosol can or sprayer

	Pastry brush	Aerosol can	Food sprayer
Speed at volume	Slow, piece by piece	Fast	Fast — a full tray in seconds
Finish	Streaks, uneven	Overspray, pooling	Fine, even layer
Materials	Any, but messy	One per can	Oil, glaze, egg wash, butter and more
Waste	Sheds bristles, wastes material	Propellant, single-use cans	No propellant, refillable
On the body	Hard on wrists and back	Easy	Easy, work upright

Comparison as published by KREA Swiss (manufacturer's assessment). KREA Swiss's own savings estimate assumes that a one-hour brushing task takes about two minutes with a sprayer — use your own labour cost and volume to check what that means for your kitchen.

Food safety: why a paint sprayer is not a food sprayer

• Paint and utility sprayers were never made for food contact, and KREA Swiss warns they can pass metals and plastic compounds into food.
• A proper food sprayer is food grade throughout, disassembles for cleaning, and carries a Declaration of Conformity.
• When you buy any sprayer, ask the supplier for its Declaration of Conformity before it touches food.

Colours and cocoa butter for spraying

For velvet and colour finishes, see our velvet effect sprays, coloured cocoa butters and cocoa butter & cacao. Food products ship within Canada only.

How AI can help your finishing production

• Savings estimate. Give an AI assistant your hours spent brushing per day, your labour cost and your working days, and ask it to estimate yearly time and cost — then compare with the sprayer price.
• Finishing schedule. List your products by finish (velvet, cocoa butter, egg wash, glaze) and ask for a daily order that groups each material, so the sprayer is cleaned fewer times.
• Tempering log. Record chocolate temperatures before spraying and ask the assistant to flag anything above 34°C.
• Staff procedures. Turn your spraying routine — temperature, nozzle, distance you use, cleaning — into a written step-by-step for the team.

AI organises the information; the temper, the test spray and the final call stay with your chef.

Frequently asked questions

Does the chocSPRAYER temper chocolate?

No. It keeps pre-tempered chocolate at working temperature for up to an hour. Temper first, then spray.

Can I use the chocSPRAYER for egg wash?

Yes. Remove the heating nozzle and it works like the KREA foodSPRAY Pro for oils, egg wash and glazes.

Does it need a compressor?

No. It runs on 120 V household current with a North American plug.

What temperature range does it work at?

Chocolate blends up to 70%, cocoa butter and glazes at 26–40°C.

Where do I get spare nozzles and containers in Canada?

Zucchero Canada is the authorized KREA Swiss distributor and stocks genuine spares in Calgary. Orders are packed in 1–2 business days.

Spray Guns | Velvet Sprays | Coloured Cocoa Butter | Tempering Machines | Chocolate Tempering Guide

Source: technical content adapted from KREA Swiss Knowledge (kreaswiss.com/knowledge) and the KREA Swiss chocSPRAYER specifications.