5 Common Mistakes When Using Chocolate Velvet Spray — And How to Avoid Them

Applying chocolate velvet spray can turn an ordinary dessert into a premium, visually striking creation. This spray, made of cocoa butter and chocolate, is applied to a frozen surface, creating a velvety matte finish as the fat droplets solidify on contact. When done right, the effect is nothing short of magical. However, achieving a perfect velvet coating can be tricky. Even experienced chocolatiers face challenges, especially when working with cocoa butter spray. Whether you're new to the technique or still grappling with inconsistent results, here are five common mistakes and how to avoid them.

1. Incorrect Temperature of the Cocoa Butter Spray

The mistake: Spraying at the wrong temperature is the number one error that can ruin your finish. If the mixture is too hot, the spray becomes thin and glossy, more like a glaze than a velvet texture. On the other hand, if it’s too cold, the cocoa butter solidifies prematurely, leading to a clogged spray gun or a messy, uneven spray.

How to avoid it:

• Aim for a temperature range of 30–33°C (86–91°F). This ensures the mix is fluid enough to spray but not too hot to lose the velvet effect.
• Use a thermometer to monitor the temperature before and during spraying. Cocoa butter solidifies quickly, so keeping an eye on it is essential.
• Pre-warm the spray gun to prevent it from cooling the mixture too quickly. A pro tip is to warm it in a low oven or warming box.
• Keep the mixture warm during spraying. If you don’t have a warming cabinet, place the spray container in a bowl of warm water to maintain the temperature.

2. Spraying from the Wrong Distance

The mistake: Spraying too close or too far from your product can result in poor texture. If you’re too close, the force of the spray or the warmth of the cocoa butter might melt or damage your cake. If you're too far, the mixture may solidify mid-air, resulting in a rough, uneven finish.

How to avoid it:

• Maintain a distance of about 15–20 cm (6–8 inches) from the surface.
• Use smooth, continuous passes across the surface, avoiding lingering in one spot.
• Practice on a test surface to perfect your distance and technique before spraying your final product.

3. Spraying in an Unventilated or Contaminated Area

The mistake: Spraying in an open, unventilated room can cause cocoa butter to coat everything in sight. This not only creates a cleaning nightmare but is also a food safety issue. Airborne cocoa butter particles can settle on other products and contaminate them.

How to avoid it:

• Use a dedicated spray area or booth. Enclosed spray booths with filters capture most of the airborne cocoa butter.
• Ensure good ventilation by using an exhaust fan or portable spray booth with built-in filtration.
• Wear protective gear such as a mask and gloves, as cocoa butter mist can settle on surfaces and clothing.
• Cover surrounding surfaces to make cleanup easier, especially if you don’t have a containment system.

4. Poor Spraying Technique

The mistake: Spraying isn’t just about pulling the trigger. It’s a technique that requires precision. Moving too fast can lead to uneven coverage, while moving too slowly can cause the spray to pool or clump.

How to avoid it:

• Warm up and test first to check that the spray gun is working smoothly.
• Maintain a steady speed and overlap your passes to ensure even coverage.
• Avoid starting or stopping directly over the product to prevent blobs or uneven spraying.
• Spray in multiple light coats rather than one thick one to achieve a delicate, even texture.

5. Not Controlling the Environment

The mistake: Failing to control the environment can lead to inconsistent results. Temperature and humidity play a huge role in how cocoa butter behaves, and factors like room temperature or the state of your cake can mess up the finish.

How to avoid it:

• Work in a room temperature between 18–22°C (65–72°F) with low humidity.
• Ensure your products are deeply frozen, around –18°C (0°F), for the velvet texture to form properly.
• Standardize your setup by using the same space each time to eliminate environmental variables.
• Don’t rush the post-spray process — allow the sprayed item to set in a cool place before handling.

Bonus Tip: Invest in a Spray Cabinet

If you're serious about getting the perfect velvet spray finish, consider using a spray booth or cabinet. These booths are designed to contain overspray and ensure consistent temperature and airflow, making the process easier and more efficient. A spray cabinet also helps with cleanup and safety, as it reduces the mess and protects your lungs from inhaling cocoa butter mist.

The KADZAMA spray booth is specifically engineered for cocoa butter-based spraying – whether you're decorating bonbons, cakes, or glazes. Its filters and fan are built to handle the oily, viscous nature of cocoa butter and edible colorants, keeping overspray contained and surfaces clean.

This enables small and mid-sized confectioners to achieve professional-grade finishes without needing a separate room or complex ventilation systems. Even in compact kitchens, spraying becomes a clean and efficient process.

The KADZAMA spray booth