Velvet spray for desserts and logs
Velvet flock effect sprays, based on cocoa butter, for a clean velvet finish on frozen desserts, logs, and trompe-l'œil desserts.
The velvet effect and its application
The flocked finish comes from the immediate crystallization of cocoa butter upon contact with a frozen surface. Take out the well-frozen item, shake and slightly warm the can, then spray at 20-30 cm in crossed layers over a cardboard. Then let it thaw in the refrigerator.
Colors and finishes
From red to yellow, green to white and black: natural finish on trompe-l'œil desserts, graphic contrast on desserts. Neutral sprays tint as needed.
Frequently asked questions
What to apply it on?
On a well-frozen item: dessert, log cake, insert, trompe-l'œil.
Should it be frozen beforehand?
Yes, absolutely, otherwise the spray will run.
At what distance?
20-30 cm, in crossed layers, in a protected area.
How to store it?
At room temperature, away from heat, with the can closed, far from any flame.
