Velour Coating

Velour coating is a technique of decorating desserts in which a thin spray of a melted mixture of cocoa butter and chocolate is applied to their surface, creating the effect of a velvety, suede-like surface. It is one of the favourite devices of modern confectioners for finishing mousse cakes and pastries (entremets).

The secret of the effect lies in the physics of spraying onto the cold. A mixture of cocoa butter and chocolate (often tinted with fat-soluble colours) is melted, loaded into a spray gun, and sprayed onto a well-frozen dessert. The moment the tiniest droplets of the warm mixture touch the icy surface, they instantly set into fine hard specks, which form the characteristic matte, rough velour texture — unlike a smooth mirror glaze. Velour gives items a refined, “expensive” look, contrasts pleasantly with the shine of other elements, and allows play with colour. It can be applied over the whole surface or partially, creating gradients and patterns. This technique demands special equipment (a spray gun) and precision in temperature, so velour is regarded as a mark of professional confectionery mastery.