Perfectly suited to freezing and deep-freezing without cracking the glaze. Contains only naturally colored cocoa butter: does not alter the taste of your entremets Very high melting point (40°C) thanks to beeswax, which protects your entremets. Avoids the microbiological risks associated with the use of pure cocoa powder.
Pistachio Velvet
Powdered cocoa velvet finishing product for entremets, Yule logs and ice creams.
Based on cocoa butter chocolate, with a hint of beeswax (confectioner’s coating agent) to improve the velvet’s pearly grain and increase the melting point to better protect the finish of your entremets (demarcation, handling marks).
Naturally colored with plants (fruit & vegetables) to give your creations extra pizzazz.
1. Start by building a plastic or cardboard box to protect your work area. Spraying is a highly volatile and messy technique. 2. Temper the glaze in an oven or bain-marie at 50-55° C. Don't forget to heat your equipment. 3. Spray the velvet onto a frozen mousse. The temperature difference will create the pearl effect. 4. Spray from a distance of 20-30 cm in a thin layer. If the spray is too close, it will be uneven and risk loosening the foam.
Protect from light and moisture, at room temperature (min. 15°C - max. 25°C). 1 year unopened / 3 weeks after opening.
1kg or 5kg buckets.
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