• Velvet spray gives your dessert fine and delicate decorations, with a velvet-like sheen.
• The product is made of cocoa butter only and can be sprayed onto any frozen surface, such as that of ice creams, mousses and semifreddos.
• For best results, before use, it is advisable to keep the spray at room temperature (20/25° C) and shake the can.
• From a distance of 15/30 cm, spray a thin, even layer at regular intervals. Rotate the dessert during operation to facilitate uniform application.
• Clean the nozzle with warm water immediately after use.
• Lilac (AZO free)

To color and decorate cold food surfaces, in particular semifreddo, ice cream and mousse, shake well and keep the product at room temperature(about 77 °F or 25 °C) for at least two hours before using.
Make sure the product is liquefied, if it is not, warm up the can at a temperature of maximum 95 °F (35°C) in hot water to melt the cocoa butter.
Spray a thin and consistent layer on the surface, from a distance of about 8 in(20 cm).
After use, turn the can upside down and spray for a few seconds in order to clean the actuator. Clean the nozzle with hot water after using the product or if it does not spray even.