Dark Chocolate Velvet Spray FLOR: the professional velvet finish
The FLOR Dark Chocolate Velvet Spray is a 100 ml cocoa butter based aerosol that creates the iconic suede-like velvet effect on frozen pastry. Sprayed onto a deep-frozen surface (below -18 degC), the warm cocoa butter crystallises on contact and forms a soft matte coating in a rich dark chocolate tone. Gluten free, free from milk, soya and sulphites: a clean, professional finishing tool for plated desserts, entremets and gelato.
What a cocoa butter velvet spray is
Velvet spray is a fluid mix of pure cocoa butter and food colour packaged under propellant. The technique was popularised by avant-garde pastry chefs who, from the molecular cuisine of El Bulli onward, looked for new surface textures. When the micro-droplets meet an ultra-cold dessert they freeze instantly, building thousands of tiny crystals that scatter light and feel velvety to the touch. The dark chocolate version delivers the deepest, most contrasted matte tone of the range.
The producer
The spray is produced by Floreal Srl under the FLOR brand, an Italian house specialised in decoration bases and finishing products for professional pastry. Distribution in Switzerland: LAPA.
Sensory profile
Uniform matte velvet surface, intense dark chocolate brown, neutral and delicate taste that does not overpower the dessert. The coating stays soft to the touch and does not crack when the dessert is plated.
Technical specifications
Net content 100 ml (177 g). Cocoa butter base with food colouring. Extremely flammable aerosol. Gluten free; does not contain milk, sulphites or soya.
Professional uses
- Velvet coating of frozen mousse cakes and entremets straight out of the blast chiller.
- Matte dark finish on semifreddi, spumoni and coviglie.
- Decoration of single-portion desserts and gelato cakes.
- Two-tone contrast effects combined with lighter sprays of the same range.
- Finishing of chocolate showpieces and modelling work.
How to use it
Bring the can to 20-25 degC for at least 2 hours before use. Shake well. Spray an even layer from about 20-25 cm onto a deep-frozen dessert (below -18 degC) for the cleanest velvet effect. Keep away from heat, sparks and open flames; do not spray onto naked flames.
Pairings
Combine with FLOR velvet sprays in other shades for graphic two-tone finishes, with mirror glazes, edible gold leaf and tempered chocolate decorations.
Logistics and delivery LAPA
Stored in the LAPA climate-controlled hub in Embrach (Zurich) and delivered with the LAPA multi-temperature fleet across Zurich, Winterthur, Uster, St. Gallen, Bern, Basel and Lucerne, and within 24-48 hours through certified partners (Swiss Post, Planzer, Galliker, Camion Transport) to Ticino, French-speaking Switzerland and the Grisons.
Who it is for
Pastry shops, gelato makers, artisan laboratories, restaurants, hotels and gastronomies, as well as advanced home pastry enthusiasts.
