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Description
Crescendo Red Cocoa Butter Velvet Spray (Velvet T) is a professional-grade aerosol finishing tool designed to create a sophisticated, "velvety" matte texture on frozen desserts. Formulated with high-quality cocoa butter and vibrant red pigment, this spray provides an instantaneous, thin coating that crystallizes upon contact with cold surfaces. This creates the iconic "suede" effect essential for modern entremets and high-end pastry work.
Engineered for precision and ease of use, this compact 250 ML spray is perfect for boutique production and detailed work. As a Canadian seller based in Calgary, Alberta, we provide these specialty pastry tools with fast shipping across Canada, helping you achieve a gallery-ready finish in seconds.
BEST FOR: Frozen mousses, entremets, ice cream cakes, molded chocolates, and holiday-themed desserts.
ALLERGEN NOTE: MAY CONTAIN TRACES OF MILK AND SOY.
WHY IT WORKS
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Instant Velvet Texture: Creates a fine, micro-crystalline matte finish that adds a high-end, contemporary aesthetic to any frozen dessert.
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Vibrant Red Pigment: Delivers a deep, consistent crimson hue that stays bright and does not "bleed" into the underlying mousse or cream.
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Compact Professional Size: The 250 ML can is easy to handle for detailed work and perfect for shops with limited storage or smaller production runs.
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No Equipment Required: Offers the results of a professional spray gun without the need for a compressor, heating units, or extensive cleanup.
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Chocolate-Based Formula: Made with real cocoa butter, ensuring the finish melts pleasantly on the palate and doesn't interfere with the dessert's flavor profile.
USE CASES
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Artisanal Patisseries: Give your signature red fruit or chocolate entremets a professional "suede" look that stands out in the display case.
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Fine Dining Pastry: Use as a quick-finish tool for individual plated mousses or seasonal "Santa hat" and heart-shaped desserts.
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Special Occasions: Perfect for creating vibrant, matte-red finishes for Valentine’s Day, Christmas, or luxury wedding cakes.
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Professional Chocolatiers: Spray chilled chocolate molds or finished bonbons to add a textured, two-tone matte effect to your confectionery line.
SPECS
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SIZE: 250 ML
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BRAND: Crescendo
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COLOR: Red
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TYPE: Cocoa Butter Based Aerosol (Velvet T)
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STORAGE: Store at room temperature (20-25°C). Do not refrigerate the can.
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ORIGIN: Italy / France
FREQUENTLY ASKED QUESTIONS
How do I get the best "velvet" effect? The dessert must be frozen (ideally -18°C or lower). Spray from a distance of 20-25cm in a steady, sweeping motion to ensure the cocoa butter crystallizes instantly into fine points.
Do I need to heat the can? If the room is cool, the cocoa butter inside can solidify. Place the can in warm water (max 35°C) for several minutes and shake vigorously before use to ensure a smooth spray.
Can I use this on a room-temperature cake? No. The "velvet" effect only occurs when the liquid cocoa butter hits a frozen surface. On room-temperature items, it will simply appear as a greasy liquid coating.
How do I prevent the nozzle from clogging? After each use, turn the can upside down and spray for a second to clear the nozzle. If it clogs, soak the removable plastic tip in warm water.