✨Velour recipe for mousse desserts.
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Everyone uses different proportions, some even use vegetable oil instead of cocoa butter.
I cook it like this:
Chocolate velvet recipe from @elena_stasevich_hm
40 g cocoa butter
60 g white chocolate
Dry dyes for chocolate.
Melt chocolate and cocoa butter separately, combine them.
Add dyes. Blend with a blender.
Use at 35C. But I pour it already at 38C. Because with all the movements it will cool down a little.
It is convenient to use a pastry bag, and not pour the velvet into the paint container itself.
Apply to frozen products at a distance of 15-20 cm.
Heat up the remaining velvet again and use.
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