Cocoa butter spray, velvet / velvet effect, yellow, sweet art
Dyeing cocoa butter in a practical spray can, for the decorative completion of chocolates, ice cream, parfaits or chocolate biscuits. For easier application, the spray is always heated to 30-35 ° C. On frozen objects, such as ice or parfait and sprinkled on frozen showpieces made of chocolate, the cocoa butter gives a velvety pearl effect. Non-frozen preparations give a smooth surface. The spray is equally useful for plastic molds to get colored chocolates or chocolate decorating elements.
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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