Flor Pink Velvet Spray is a ready-to-use coloured cocoa butter in a 100 ml aerosol can that gives a matte, velvet finish to cold pastry surfaces. Spray it onto frozen mousses, semifreddos, individual desserts and modern entremets and the fine cocoa butter mist crystallises on contact into an even, pink velvet coating, with no compressor or airbrush required.
What a velvet spray is
A velvet spray is cocoa butter melted with colour and packed under pressure. When the warm spray (40-45 C) meets a very cold surface (around -18 C), the cocoa butter sets instantly into thousands of micro-droplets that scatter the light, producing the typical suede-like velvet effect used on professional pastry and plated desserts.
The producer
This spray is made by Floreal, a company founded in Milan in 1961 and based in Assago (Milan, Italy). Floreal has specialised for over sixty years in artistic decorations for pastry, gelato and confectionery, built on Made in Italy quality, research and family values.
How to use it
Shake the can well for at least one minute. Warm preparations must be deep-frozen first: spray works only on a surface near -18 C. Hold the can 20-30 cm from the dessert and apply in light, even passes until the velvet effect appears. Work in a clean area and protect the surroundings, as the spray drifts.
Professional uses
- Velvet finish on individual mousses and entremets straight from the blast chiller
- Pink coating for Valentine's Day, wedding and celebration cakes
- Two-tone and shaded effects combined with other Flor velvet colours
- Decoration of semifreddos, glazed cakes and chocolate showpieces
- Petits fours and mignon pastry for buffets and catering
Pairings
Combine the pink velvet finish with red-fruit mousses, raspberry and strawberry desserts, white chocolate and vanilla. Pair it with the other Flor velvet sprays for colour gradients, and with mirror glazes and chocolate decorations to complete modern entremets.
Logistics and delivery
LAPA distributes pastry and decoration supplies to professionals across Switzerland, serving Zurich, Basel, Bern, Lucerne, Lugano, Geneva and Lausanne with its own refrigerated fleet, and reaching the remaining regions through partner carriers such as Swiss Post, Planzer and Galliker. Customers include pastry shops, gelato parlours, restaurants, hotels, bakeries and Italian specialty stores, as well as private customers.
Who it is for
Designed for pastry chefs, gelato makers and restaurant kitchens that want a fast, professional velvet finish without airbrush equipment. One 100 ml can covers many individual desserts, making it ideal for both daily production and special-occasion work.
