Velvet spray for entremets and yule logs
Velvet-effect flocked sprays, made with cocoa butter, for a clean velvety finish on frozen entremets, yule logs, and trompe-l'œil desserts.
The velvety effect and how to apply it
The velvety finish comes from the immediate crystallization of cocoa butter upon contact with an iced surface. Take out the fully frozen dessert, shake and gently warm the can, then spray from 20–30 cm away in crisscrossing layers, over a piece of cardboard. Then leave it to thaw in the refrigerator.
Colors and finishes
From red to yellow, green to white, and black: a natural finish on trompe-l'œil desserts, and graphic contrast on entremets. The neutral sprays can be tinted as needed.
Frequently asked questions
What can it be applied to?
On a fully frozen dessert: entremets, yule log, insert, trompe-l'œil dessert.
Should it be frozen beforehand?
Yes, absolutely; otherwise, the spray will run.
How far away?
20–30 cm, in crisscrossing layers, in a protected area.
How should it be stored?
At room temperature, away from heat, with the can closed, and away from any flame.
