Velvet Spray


  • White chocolate coins 300 g 10.58 oz 49.58%
  • Cocoa butter 300 g 10.58 oz 49.58%
  • Lime green–colored cocoa butter 5 g .18 oz .83%


  1. Combine 150 g/5.29 oz of the white chocolate and 150 g/5.29 oz of the cocoa butter over a hot water bath and stir to melt. Set aside.
  2. Repeat with the remaining white chocolate, cocoa butter, and colored cocoa butter.
  3. Unmold the curd disks from the silicone mold and place over a flat surface lined with a nonstick rubber mat. Return to the freezer.
  4. Set up a spray station, a surface that should be covered with plastic to keep the shop clean where you can spray the curd disks with the chocolate velvet spray.
  5. Fill a compressor canister with the white chocolate spray first (think of it as a primer). Spray the milk chocolate and lime curd disks with an even coating of spray.
  6. Return to the freezer, then clean the spray gun and pour in the green velvet spray.
  7. Spray the disks with green velvet spray to coat completely. Keep the compressor gun at least 60 cm/24 in from the disks to obtain a velvety smooth look.
  8. Place the sprayed disks on a clean half sheet pan lined with a nonstick rubber mat and reserve in the refrigerator for service. Discard leftover disks after service.