Velvet Spray - CHERRY RED

Cocoa butter spray, perfect for mousses, entremets and frozen products in general. The spray can must be used at a temperature strictly not higher than 35°C (95°F), and maintained at a temperature of not less than 25°C (77°F). Shake well before and during using. Spray evenly with small pressures a thin and homogeneous layer keeping a distance of about 50 cm from the frozen surface. Keep the spray as vertical as possible. Keep the nozzle always clean. Avoid overuse. Let it dry and repeat the operation if necessary. The recommended setting-time before consumption is 1 hour.