Velly Velvet Flocking Spray - Green 250 ml

The Velly Pro 250 ml green velvet spray is a pastry velvet effect spray designed to provide a matte finish, powdery and professional finish to your entremets, Yule logs, mousses, frozen desserts, and creations modern pastry chefs. Its cocoa butter-based formula crystallizes instantly in contact with a frozen surface to create a fine, velvety, regular, and elegant film.

This green pastry velvet spray is ideal for pistachio desserts, green apple, lime, mint, matcha, or festive Christmas creations. Its green shade allows creating natural, vegetal, or fir finishes, while enhancing the reliefs of silicone molds and 3D entremets.

Also find our complete selection of pastry velvet sprays to vary the colors and finishes of your desserts.

The green velvet food spray allows you to quickly achieve a finish professional on frozen entremets. It hides small irregularities, adds an effect very modern shortbread and gives a high-end matte finish, especially appreciated in display pastry and catering.

• Intense green color: perfect for pistachio, green apple, lime, matcha, or Christmas.
• Professional velvet effect: matte, powdery, and even finish.
• Cocoa butter base: good crystallization on cold surfaces.
• Preserved reliefs: ideal for 3D silicone molds, Yule logs, and individual entremets.
• 250 ml size: convenient for pastry chefs, caterers, and demanding enthusiasts.

To discover other finishing products, check the collection velvet sprays, glazes, and greasing.

This green velvet spray is especially suited for desserts that evoke nature, freshness, green fruits, or festive creations. It helps give a clear visual identity for your entremets, without using a mirror glaze.

• Pistachio entremets: pistachio mousse, raspberry insert, dacquoise biscuit.
• Green apple desserts: apple mousse, caramel insert, speculoos crunch.
• Lime and yuzu: tangy, fresh, and modern desserts.
• Matcha: green tea, white chocolate, and sesame entremets.
• Christmas Yule logs: fir green finish, winter decor, or forest theme.
• Easter desserts: grass, natural, nests, and spring decorations.
• Individual entremets: matte finishes on display pieces.

For yellow or exotic fruity desserts, use instead the yellow velvet spray to avoid mixing SEO intentions between the two colors.

The success of a pastry velvet effect relies on thermal shock: the dessert must be perfectly frozen and the cocoa butter in the spray must be fluid enough to spray in regular micro-droplets.

• 1. Freeze the entremet thoroughly: take it out of the freezer at the last moment.
• 2. Bring the spray to temperature: the aerosol should be between 20°C and 25°C.
• 3. Warm if necessary: dip the bottom of the bottle in warm water, max 30°C.
• 4. Shake vigorously: homogenize the color and cocoa butter.
• 5. Spray from 25–30 cm: apply in thin, even, and successive layers.
• 6. Purge the nozzle: turn the can upside down and spray for a few seconds after use.

Spraying too close can cause thick spots or stains. Spraying too far can give an uneven finish. Always work on a frozen base to get a clean velvet effect.

The green velvet spray should be reserved for pistachio, green apple desserts, lime, matcha, mint, fir, forest, or Christmas. It carries a vegetal visual intention, fresh or festive.

The yellow velvet spray is better suited for lemon, mango, passion fruit entremets, pineapple, vanilla, exotic fruits, or Easter creations. To maintain a clean SEO structure, each sheet must remain focused on its color and uses.

You can find the other colors in the collection food velvet sprays.

The pastry velvet spray gives a matte, powdery, and textured finish. Mirror glaze offers a shiny, smooth, and reflective finish. The choice depends the desired style and the shape of the dessert.

• Green velvet spray: matte, vegetal, soft, and modern finish.
• Green mirror glaze: shiny and smoother finish.
• Velvet spray: ideal on 3D molds with reliefs.
• Mirror glaze: ideal on simple and perfectly regular shapes.

On molded entremets, velvet spray often helps better preserve the perception of volumes. than an icing that is too thick.

Green pairs very well with other velvet spray colors or pastry finishes. These combinations allow for creating more complex decorations, gradients, or seasonal atmospheres.

• Green + white: snow effect, Christmas, frosted forest, or pistachio-vanilla dessert.
• Green + red: Christmas atmosphere, red fruits, strawberry-pistachio, or raspberry-pistachio.
• Green + yellow: lime, yuzu, green apple, mango-pistachio.
• Green + brown: pistachio-chocolate, forest, hazelnut, or coffee.

To create a festive contrast, combine this green spray with the red velvet spray Velly. For a snow or vanilla effect, you can use a white velvet spray or the white velvet spray PME.

After use, turn the can upside down and spray for a few seconds to empty the valve. This step prevents the cocoa butter from solidifying in the nozzle and helps maintain a regular spray during next uses.

If the nozzle seems clogged, let the aerosol return to room temperature then gently clean the nozzle. Never pierce the aerosol and never heat it directly.

Composition: propellant gas E943a, cocoa butter, colorants E102 and E133.

Colorant information: colorant E102 may have adverse effects on activity and attention in children.

This product is intended for decorative food use in pastry, respecting the conditions usage and safety instructions indicated on the aerosol.

Extremely flammable aerosol. Pressurized container: may burst if heated heat. Keep away from heat, sparks, open flames, hot surfaces and any source of ignition.

• Do not expose to temperatures above 50°C.
• Do not pierce or burn, even after use.
• Keep away from sunlight.
• Store in a cool, dry, and well-ventilated place.
• Use in a ventilated area.
• Keep out of reach of children.

Before use, always check the safety instructions on the packaging.

Is the green velvet spray used on a frozen entremet?
Yes, the dessert must be frozen through to achieve a clear velvet effect. The thermal shock allows for the cocoa butter to crystallize instantly.

Can this spray be used on a Christmas log?
Yes, its green shade is ideal for a fir tree log, forest, pistachio, green apple, or festive theme.

What distance should be kept when spraying?
Spray about 25 to 30 cm from the dessert, in thin and even layers.

Why is the spray not coming out properly?
The cocoa butter is probably too cold. Let the spray return to room temperature or gently warm the bottom of the bottle in lukewarm water, not exceeding 30°C.

What is the difference with a yellow velvet spray?
Green targets pistachio, green apple, matcha, lime, and Christmas desserts. Yellow rather targets lemon, mango, passion fruit, pineapple, and exotic desserts.