Velvet spray

Velvet spray is a finishing product used in patisserie to give a matte, soft, visually polished texture to entremets, mousses, ice creams or logs. It is composed of a blend of cocoa butter, colorants and a propellant gas, enabling a fine colored mist to be sprayed, which solidifies instantly on contact with a very cold surface.

Applying the spray gives your desserts a “velvet” or “shortbread” effect, much sought-after in modern pastry shop windows. Unlike glossy glazes, velvet spray offers a matte, textured, more natural finish, allowing you to highlight volumes and shapes, or play on contrasts between different parts of the dessert.

For optimum results, it is essential to spray on a frozen product (at least -15°C). The fat in the spray sets immediately on contact with the cold, forming a fine, even, slightly granular coating. This makes it ideal for frozen entremets, ice-cream cakes and molded desserts.

Instructions for use are simple: shake the spray well before use, and spray from a distance of around 25-30 cm from the surface of the dessert, in a well-ventilated area or in a special enclosure. Once applied, the velvet spray adheres immediately, does not run and does not alter the structure of the mousse or entremets. You can use masks or stencils to create decorative effects, patterns or areas of contrast.

Velvet sprays are available in a wide range of food colors: deep red for red fruit or Valentine’s Day, snow white for winter logs, yellow for citrus, brown for chocolate or coffee desserts, black for sophisticated or modern effects. Each color is designed to visually enhance your creations without masking their nature or taste.

From a technical point of view, velvet sprays are ready-to-use and require no preparation. This saves a considerable amount of time compared to a colored cocoa butter-based spray preparation. It’s an ideal solution for laboratories looking for a fast, clean finish, without the need for special equipment.

The spray format allows precise, clean and economical use. It is ideal for artisans, high-end patisseries, event caterers and culinary training schools. It can be used for production as well as for one-off pieces, decorated at the last minute.

Velvet spray adds virtually no flavor to your dessert. Its function is primarily visual and sensory to the touch. It is formulated to comply with European food standards and is suitable for most diets, with the exception of those excluding dairy ingredients (to be verified according to the specific ingredients of the chosen color).

In short, velvet spray is the ideal tool for achieving a professional, elegant finish on your iced or pastry desserts. It adds immediate aesthetic value, without altering texture or taste, and lets you easily create visually striking pieces with a minimum of equipment.