Silikomart Brown Velvet Spray gives your entremets, mousses, and frozen desserts a deep chocolate-brown matte velvet finish. Its cocoa butter base sprays on in a thin, textured layer without tempering, from the professional i78 range.
Features
-
•Cocoa butter base, Silikomart i78 professional range.
-
•Chocolate brown shade, matte velvet finish.
-
•Volume: 250 ml.
-
•Apply directly to a frozen surface, without tempering.
-
•Made in Italy.
Directions for use
-
•Shake the can well before and during use.
-
•Keep it between 25 °C and 35 °C for an even spray.
-
•Spray in a thin layer from about 50 cm away onto a perfectly frozen surface, with the can held vertically.
-
•Ideal for chocolate and coffee entremets, yule logs, and autumn desserts.
Vary the shades with the Velvet Spray range.
Nutritional values (per 100 g)
-
•Energy: 3071 kJ / 747 kcal.
-
•Fat: 80 g, of which saturated fatty acids 50 g.
-
•Carbohydrates: 0 g, of which sugars 0 g. Protein: 0 g. Salt: 0 g.
Please note
For professional use. Ingredients: cocoa butter, E172 colorant; propellants E943a, E944, E943b. May contain traces of milk and soy. DANGER: extremely flammable aerosol; do not pierce or burn, even when empty; do not expose to heat or sunlight. Keep out of reach of children. Store at room temperature in a dry place.
Frequently asked questions
Should the spray be tempered before use?
No. Apply directly, without tempering. Keep the can between 25 °C and 35 °C and shake it before use.
How can you achieve an even velvet coating?
Spray from about 50 cm away onto a perfectly frozen surface, applying thin, crisscrossing layers, then let it set.
Which desserts pair well with brown?
Chocolate brown complements cocoa, coffee, and hazelnut entremets, as well as autumn creations.
