Francisco Migoya

White Velvet Spray

Preparation info
  • Yield:

    300 g

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • White chocolate 150 g 5.29 oz 50%
  • Cocoa butter

Method

  1. Combine the white chocolate and cocoa butter in a bowl and melt over a hot water bath.
  2. Transfer to an airtight container and reserve at room temperature for up to 1 year.
  3. Set up a spray station, a surface that should be covered with plastic to keep the shop clean where you can spray the ice cream with the white velvet spray.
  4. Stand the ice cr