Decorations

Flocage (Velvet Spray)

Ingredients

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White chocolateg
Cocoa butterg
Total1400 g

Preparation steps

  1. 1

    Melt chocolate and cocoa butter in equal parts at 45°C.

  2. 2

    Blend until smooth.

  3. 3

    Pour into spray gun (velvet sprayer).

  4. 4

    Spray evenly onto frozen entremets, rotating on a turntable.

  5. 5

    Work quickly before surface thaws.

  6. 6

    Let thaw refrigerated. Do not touch the surface.

Nutritional values

Per 100g

Calories
694.3 kcal
Protein
3.4 g
Carbs
33.7 g
Sugars
33.1 g
Fat
61.1 g
Saturated fat
37.1 g
Fibre
0.0 g
Salt
0.1 g

Allergens

MilkSoybeans

Other recipes in the same category

ButtercreamNeutral Glaze (Clear Mirror Glaze)Royal IcingCocoa Mirror GlazeWhite Chocolate Mirror GlazeCoconut Rocher Coating

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Flocage (Velvet Spray) | Decorations — Recipes LogiBake | LogiBake