Antonio Bachour Velvet Spray
From in collaboration with pastry chef Antonio Bachour

Made to be sprayed onto cold food (like ice cream or ice cream cake). On touching the cold surface, the spray acquires a velvety look. The spray’s main ingredient is cocoa butter. The spray is from Italy but compliant with requirements in the USA.

Use: Shake the can well and keep it at room temperature (77 degrees Fahrenheit) for at least two hours before using. Make sure the spray is liquefied. If not, warm up the can at 95 degrees Fahrenheit in hot water to melt the cocoa butter.

Spray an even layer of velvet spray on the cold food from a distance of 8 inches.

After use, turn the can upside down and spray for a few seconds to clean the actuator. Clean the nozzle with hot water for a few seconds after use or if the can does not spray evenly.

Storage: Protect from sunlight and do not expose to temperature higher than 122 degrees Fahrenheit.

Italy-based company manufactures products including but not limited to silicone baking mats and baking molds (including Formaflex, Pavoflex and Pavocake), silicone ice cream molds with hinges for inserting sticks during preparation (before freezing), silicone chocolate molds, polycarbonate chocolate molds, thermoformed plastic chocolate molds, transfer and textured sheets for designing chocolate, stainless steel tart rings and tools for shaping chocolate, plus food colors, as well as machines for commercial foodservice.
To spray onto cold food (like ice cream or ice cream cake)
On touching the cold surface, the spray turns velvety
Main ingredient cocoa butter; colors in
From Italy
Compliant with requirements in the USA

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