I'm beginning to work more with entremets and chocolate showpieces, so I need an airbrush to spray chocolate and colors. I did some research into what model to buy and then got totally overwhelmed. I was looking at a Paasche, which is what they used when I was in pastry school, but I can't seem to get a solid answer out of anyone about what models are used for larger pieces, like cakes and showpieces, and what models are used for finer detail work. And then if I need one that is self-warming or needs to be warmed under a heat source to keep the cocoa butter fluid. Then someone told me to go to Home Depot and look at the Wagners, but they're not even airbrushes. They're paint guns. The guy who worked there damn near laughed out of the store when I said I wanted to use it for chocolate. I'm over this whole thing, but I still really need an airbrush. And, apparently, a compressor. Little help? Can anyone point me in the direction of a solid airbrush to use for larger projects, like cakes, and a second model for smaller detail work? And what sort of compressor will work best for the both of them?