Crescendo Brown Cocoa Butter Velvet Spray - 250 ML Professional Finishing Spray

Crescendo Brown Cocoa Butter Velvet Spray (Velvet T) is a premium aerosol finishing tool designed to create a sophisticated, earthy "suede" texture on frozen desserts. Formulated with high-quality cocoa butter and deep brown pigments, this spray provides an instantaneous matte coating that crystallizes upon contact with cold surfaces. It is the professional standard for achieving a natural, woody, or chocolate-colored matte finish on high-end entremets and molded confections.

Engineered for precision and ease of use, this 250 ML spray is perfect for boutique pastry shops and detailed decorative work. As a Canadian seller based in Calgary, Alberta, we provide these specialty tools with fast shipping across Canada, ensuring your desserts achieve a world-class, velvety appearance.

BEST FOR: Frozen chocolate mousses, coffee-themed entremets, autumn-inspired desserts, and textured chocolate showpieces.

ALLERGEN NOTE: MAY CONTAIN TRACES OF MILK AND SOY.

WHY IT WORKS

• Instant Suede Effect: Creates a micro-crystalline matte texture that adds a modern, luxurious tactile dimension to any frozen dessert.

• Rich Brown Pigment: Delivers a consistent, deep chocolate-brown hue that enhances the visual depth of cocoa-based creations.

• Compact & Precise: The 250 ML canister allows for steady, controlled handling—ideal for detailed work on individual pastries or small batches.

• Plug-and-Play Professionalism: Achieve the high-end results of an expensive HVLP spray gun system without the maintenance, compressor, or cleanup.

• Pure Cocoa Butter Base: Formulated with real cocoa butter to ensure a clean melt-in-the-mouth feel and full compatibility with chocolate products.

USE CASES

• Artisanal Patisseries: Perfect for finishing signature Tiramisu or Dark Chocolate entremets with a professional, non-reflective matte surface.

• Seasonal Collections: Ideal for creating realistic "woody" textures for Yule logs (Bûche de Noël) or autumn-themed mushroom and leaf pastries.

• Fine Dining Desserts: Use to add a sophisticated, textured contrast to plated desserts featuring warm tones like caramel, hazelnut, or coffee.

• Chocolatiers: Apply to chilled chocolate bars or molded figures to create a rustic, velvety "stone" or "wood" aesthetic.

SPECS

• SIZE: 250 ML

• BRAND: Crescendo

• COLOR: Brown

• TYPE: Cocoa Butter Based Aerosol (Velvet T)

• STORAGE: Store at room temperature (20-25°C). Never refrigerate or freeze the can.

• ORIGIN: Italy / France

FREQUENTLY ASKED QUESTIONS

What temperature should my dessert be for the best results?

The dessert must be frozen solid, ideally at least -18°C. The "velvet" texture is created by the thermal shock of the liquid cocoa butter hitting the frozen surface.

How do I prevent the nozzle from spitting?

Shake the can vigorously for at least 30 seconds before use. Ensure the can is not too cold; if the cocoa butter inside has thickened, place the can in a bowl of warm water (max 35°C) for 10 minutes.

Can I use this on room-temperature cakes?

No. On a warm or room-temperature surface, the spray will simply melt and appear as a glossy, oily coating instead of a matte velvet texture.

Is this spray edible?

Yes, it is a food-grade product specifically manufactured for use in professional pastry and confectionery applications.