White Velvet Effect Spray Pavoni – Professional Finish (400 ml)
Add a touch of purity and elegance to your creations with the White Velvet Spray Pavoni (DV7SB). This surface coloring based on cocoa butter is the essential tool to achieve a powdered, matte, and textured finish, typical of the finest patisseries. Ideal for enhancing your entremets, Yule logs, or single portions, it instantly transforms a smooth dessert into a sophisticated visual work of art.
A "Snow" Finish and Unmatched Texture
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High-Quality Velvety Finish: Creates a fine textured layer that mimics velvet or fresh snow, masking small surface imperfections.
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Cocoa Butter Base: Formulated with premium cocoa butter, it respects the flavors of your desserts without adding any artificial aftertaste.
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Time-Saving: Avoids the complex preparation of a cocoa butter/chocolate mixture and the use of a compressor. Ready to use for immediate results.
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Professional Format: A 400 ml capacity suitable for regular use in a lab or for special occasions.
Application Tips for a Successful Velvet Effect
To achieve this particular grain, follow these key steps:
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Thermal Shock: The spray must be used on an entremet just out of the freezer (negative core temperature). It is the thermal contrast that instantly solidifies the cocoa butter droplets into small grains.
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Spray Preparation: Leave the bottle at room temperature (20-25°C) or run it under warm water (max 35°C) before use to fluidify the cocoa butter. Shake vigorously.
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Spraying: Spray from a distance of 20 to 25 cm using steady movements.
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Dosage: Follow the recommended dosage of about 5 g per kg of finished product.
Technical Specifications and Composition
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Capacity: 400 ml.
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Color: White (Bright).
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Ingredients: Cocoa butter, propellant gases (E943a, E943b, E944). Colorant: E170.
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Allergens: May contain traces of milk, soy, and sulfites.
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Usage: Exclusively reserved for professional use.
All About the White Velvet Spray (Tips & Tricks)
Why does my spray sometimes clog? Cocoa butter solidifies when cooling. If you use the spray in a cold room or if you haven’t warmed it enough, micro-particles can block the nozzle. Tip: after each use, turn the bottle upside down and spray for a few seconds to clear the nozzle.
Can the velvet spray be used on a cake at room temperature? No, the result would be an "oily" or shiny appearance. The powdered "velvet" effect only occurs if the surface is very cold. If your cake is in the refrigerator, place it in the freezer for 30 minutes before spraying.
Does the spray affect the tasting experience? The layer is so thin that it does not alter the creamy texture of your entremets. However, it provides slight protection that prevents your mousse from drying out too quickly when exposed to air once thawed.
