Pavoni Violet Velvet Spray by Antonio Bachour, 400ml (13.5 oz.)

• By spraying on cold surfaces the cocoa butter crystallizes and gives the velvet effect.
• The product 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.

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