• 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.

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 evenly.