Pastry Academy White Cocoa Butter Velvet Spray 400ml

Velvet Dessert Spray

Pastry Academy White Cocoa Butter Velvet Spray 400ml is a professional finishing spray designed to create the distinctive fine, velvety surface seen on modern entremets, mousses and frozen pâtisserie. The white finish provides a clean, contemporary base that works particularly well on individual desserts, celebration cakes and intricate silicone-moulded creations.

Velvet spray is applied to a well-frozen surface, where the cocoa butter-based spray sets rapidly on contact to form its characteristic textured coating. The result is a uniform matt effect that can transform a simple mousse cake or frozen dessert into a polished pâtisserie-style finish without the need for mirror glaze.

Key Features:

• 400ml aerosol can.
• White velvet-effect finish.
• Cocoa butter-based spray.
• Creates a fine, matt textured surface.
• Designed for frozen pâtisserie and desserts.
• Particularly effective on detailed silicone-moulded creations.
• Convenient ready-to-spray format.
• Suitable for professional pastry and dessert presentation.
• Warm the can briefly in hot water (not boiling) for best results, then shake well and spray from a distance of 25-30cm.
• Maximum dosage: 10g/kg of finished product.

Recipe Inspiration:

• White Chocolate & Raspberry Entremet – Finish a frozen white chocolate mousse entremet with white velvet spray, then add fresh raspberries and delicate chocolate decorations for contrast.
• Pistachio Mousse Cakes – Spray individual frozen pistachio mousse cakes with a fine white velvet coating before finishing with pistachios and small touches of pistachio cream.
• Coconut & Passion Fruit Petit Gâteaux – Give frozen coconut mousse desserts a white velvet finish and add passion fruit gel or curd for a sharp, colourful contrast.
• Vanilla & Blackcurrant Mousse Cake – Coat a frozen vanilla mousse cake with white velvet spray, then finish with blackcurrant elements and white chocolate for a clean contemporary dessert.

Why does cocoa butter velvet spray need to be applied to a frozen dessert?

The temperature difference is essential to creating the velvet effect. When the cocoa butter spray reaches the cold surface, it sets almost immediately rather than remaining fluid, producing the characteristic fine, textured finish.

How can you achieve an even finish with velvet spray?

Apply several light passes rather than attempting to create full coverage in one heavy coat. Keeping the spray moving helps prevent concentrated patches and gives the surface a finer, more consistent appearance.

When should decorations be added to a velvet-sprayed entremet?

Decorative elements are generally best added after spraying so they retain their own colour, texture and finish. This also allows the velvet coating to remain clean around the main body of the dessert while decorations provide deliberate contrast.

Ingredients:

Cocoa butter, colouring: E171. Propellant gas: butan.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.