US Dollar
Description
Crescendo White Cocoa Butter Velvet Spray (Velvet T) is a professional-grade aerosol tool designed to create a sophisticated, snowy-white "suede" texture on frozen desserts. Formulated with high-purity cocoa butter and intense white pigments, this spray provides an instantaneous matte coating that crystallizes upon contact with cold surfaces. It is the industry-standard choice for achieving a clean, minimalist, and high-end "velvet" look on modern entremets and winter-themed pastries.
This compact 250 ML format is engineered for precision, allowing chefs to add a flawless finish to individual desserts or small batches without the need for complex spray-gun equipment. As a Canadian seller based in Calgary, Alberta, we provide these essential pastry tools with fast shipping across Canada to help you achieve a gallery-ready aesthetic.
BEST FOR: Frozen white chocolate mousses, coconut entremets, wedding cakes, winter-themed desserts, and matte chocolate decorations.
ALLERGEN NOTE: MAY CONTAIN TRACES OF MILK AND SOY.
Why It Works
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Pristine Matte Finish: Delivers a bright, clean white hue with a sophisticated "suede" texture that elevates the visual elegance of any dessert.
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Instant Crystallization: The specialized cocoa butter base sets immediately upon contact with frozen surfaces, creating a durable and uniform micro-crystalline layer.
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No Specialist Equipment: Provides the professional results of an electric spray gun and compressor in a convenient, portable, and maintenance-free aerosol format.
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Excellent Hiding Power: The high-quality white pigment effectively masks the underlying colors of mousses or sponges for a perfectly uniform exterior.
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Clean Melting Profile: Made with real cocoa butter, ensuring the finish melts beautifully on the palate without leaving a waxy residue or synthetic aftertaste.
Use Cases
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Modern Wedding Cakes: Achieve a contemporary, non-reflective matte white finish on individual wedding tiers or mini-cakes for a luxurious, fabric-like look.
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Winter & Holiday Collections: The essential tool for creating "snow-covered" effects on Yule logs (Bûche de Noël), pinecone-shaped pastries, and ornaments.
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High-End Patisseries: Use to finish signature coconut, vanilla, or white chocolate entremets with a professional, minimalist aesthetic.
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Textured Chocolate Accents: Spray chilled chocolate molds or "stones" to create a rustic, white-washed, or marble-like effect in confectionery work.
Specs
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Size: 250 ML
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Brand: Crescendo
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Color: White
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Type: Cocoa Butter Based Aerosol (Velvet T)
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Storage: Store at room temperature (20-25°C). Never refrigerate the can.
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Origin: Italy / France
FREQUENTLY ASKED QUESTIONS
How do I ensure the "velvet" texture actually forms?
The secret is thermal shock. Your dessert must be frozen solid (ideally -18°C or colder). If the surface isn't cold enough, the spray will land as a liquid and turn greasy rather than matte.
What should I do if the spray is coming out in "blobs"?
The cocoa butter inside may be too cold. Place the can in a bowl of warm water (max 35°C) for 10 minutes and shake vigorously for at least 60 seconds to fully homogenize the pigment and fats.
Can I use this on a room-temperature buttercream cake?
No. This spray requires a frozen surface to crystallize into the velvet texture. On room-temperature buttercream, it will simply remain a liquid white oil.
How do I prevent the nozzle from clogging between uses?
After finishing your spray session, turn the can upside down and spray for one second until only clear gas comes out. This clears the valve of residual cocoa butter.