Flor Yellow Cocoa Butter Velvet Spray
The Flor Yellow Velvet Spray is a coloured cocoa butter in a 100 ml can that creates the matte velvet effect on desserts. It is sprayed onto the frozen dessert from about 20-25 cm away: on contact with the cold surface the cocoa butter crystallises instantly, forming the characteristic silky, velvety coating. A professional product by the Flor brand (Floreal Srl, Assago, Milan), gluten free.
What the velvet-effect spray is
The velvet-effect spray is a pressurised suspension of cocoa butter and food colour (E101 for the yellow version). The velvet technique emerged in modern pastry as an evolution of glazes: cocoa butter sprayed onto a frozen product solidifies into micro-droplets, creating a matte surface that resembles velvet to the touch and the eye. It is now a standard finish for mousses, entremets and signature single portions.
Features
Bright, even yellow colour, silky coverage, matte finish. The 100 ml (179 g) format is designed for the workshop: practical, ready to use, with no need for a gun or compressor. The pure cocoa butter formula ensures adhesion and controlled sheen even on large surfaces.
How to use
Shake the can well. Warm the contents in hot water (never microwave, never direct flame) until the cocoa butter melts, at no more than 30 °C. The dessert to be decorated must be well frozen (ideally at minus 18 °C): this thermal shock is what generates the velvet effect. Spray from 20-25 cm with regular, crossing passes.
Uses in professional pastry
Mousses and bavarois: yellow velvet coating on single portions and modern cakes. Semifreddo and entremets: elegant matte finish for the display case. Yule logs and festive desserts: colour contrast with decorations and mirror glazes. Gelato: coating for ice-cream cakes and cassate. It pairs perfectly with the other Flor velvet sprays (pink, light blue, brown) for multicolour decoration and with Flor food colours for coordinated finishes.
Storage
Store the can at no more than 50 °C, away from direct sunlight and from heat sources, sparks and open flames. Pressurised container: do not pierce or burn, even after use. Product for professional use in food decoration, not intended for direct ingestion.
LAPA logistics and delivery
Shipping from the LAPA central warehouse in Embrach (Zurich) throughout Switzerland. Delivery with a refrigerated, multi-temperature fleet to Zurich, Winterthur, Uster, St. Gallen, Bern, Basel and Lucerne; for Ticino, French-speaking Switzerland and Alpine regions, shipping within 24-48 hours via Swiss Post, Planzer, Galliker and Camion Transport. We supply pastry shops, restaurants, hotels, gelaterias and Italian grocery stores, as well as private customers.
Who it is for
Pastry chefs, gelato makers, restaurant and hotel chefs, delicatessens and demanding enthusiasts looking for a professional, fast and striking velvet finish.
