Cocoa Butter Velour Spraying: A Beautiful Effect, a Messy Process – and an Elegant Solution

What Is Cocoa Butter Velour Spraying?

Cocoa butter velour spraying is a technique used by chocolatiers and pastry chefs to give confections a refined, matte, suede-like finish. By spraying colored cocoa butter onto frozen or very cold surfaces, the fat droplets instantly solidify and create a soft, velvety texture. This effect is widely used in premium bonbons, cakes, and molded chocolates, where visual elegance is just as important as flavor.

Done well, it adds a distinct sense of craftsmanship and style to chocolate products — a visual statement that immediately draws attention.

Why Chocolatiers Love the Velour Look

The velour finish brings a unique charm to chocolate: it softens light reflections and creates a rich, even tone. Strong colors become deeper, pastels more sophisticated. Even a simple piece becomes an object of admiration, reminiscent of velvet fabric or luxury design.

In display cases or on social media, velour-sprayed items truly stand out — making this technique a favorite among artisans looking to elevate their presentation and impress their customers.

The Less Glamorous Side of Spraying

Behind the elegant finish is a rather inconvenient truth: velour spraying is notoriously messy.

The process generates a fine mist of colored cocoa butter that doesn’t always land where intended. Overspray is common, and instead of only coating the product, the cocoa butter settles on work surfaces, equipment, tools, and even the surrounding air. Without containment, this mist can travel far — leaving a waxy layer on items that had nothing to do with the decorating process.

Cleaning up takes time and effort, and valuable colored cocoa butter often goes to waste. For professionals working in compact kitchens, it can feel like the technique demands as much cleaning as it does creativity.

Ventilation and Safety Considerations

There’s also the matter of air quality. Spraying cocoa butter means aerosolizing fat — and inhaling that mist isn’t recommended. Large workshops often have ventilated spray booths or dedicated rooms with filtration systems, but smaller operations may not have the space or budget for such setups.

Without ventilation, the mist lingers in the air, settles on other products, and can even become a slipping hazard. At the very least, a proper mask and some form of air movement are essential for safety and hygiene.

Challenges for Small Workshops

In an industrial facility, velour spraying can be managed easily. But for small chocolatiers, bean-to-bar makers, or boutique pastry teams, it’s a different story. Space is limited, dedicated spray zones are rare, and professional extraction systems are often out of reach.

Many small producers resort to improvisation — cardboard boxes, plastic containers, DIY ventilation, or simply reducing spray pressure. While these solutions help somewhat, they rarely prevent the fine mist from spreading throughout the workspace. And more time cleaning means less time creating.

Which leads to a common question: is the beautiful velour finish really worth the hassle?

A Smart Solution: The KADZAMA spray booth

Fortunately, there’s an elegant solution: the KADZAMA spray booth. This compact, mobile spray booth was designed specifically for chocolatiers and pastry professionals — offering all the benefits of controlled spraying in a small-footprint unit.

What Makes It So Effective?

• Efficient Overspray Control: The built-in filtration system captures up to 95% of airborne cocoa butter, keeping your workspace clean and reducing waste.
• No External Venting Needed: Multi-stage filters and a powerful fan clean and recirculate the air within the unit. No ducts, no complicated installation.
• Compact and Mobile:The cabin fits on a standard work table and has wheels for easy movement. Use it when you need it — store it when you don’t.
• Quick to Clean and Maintain: With stainless-steel surfaces and easy-to-replace filters, cleanup is straightforward and localized to the booth itself.
• Color Accuracy and Food Safety: Since overspray stays inside the booth, there’s no risk of color contamination or cocoa butter mist affecting nearby tools, products, or ingredients.

Designed With the Artisan in Mind

What sets this solution apart is its focus on small-scale professionals. It was developed with an understanding of the challenges chocolatiers face — not just in terms of cleanliness, but also in terms of space, time, and efficiency. Every detail, from the rotating platform to the replaceable filters, is crafted to make the spraying process more controlled, hygienic, and enjoyable.

Conclusion: The Best of Both Worlds

Velour spraying remains a refined technique — but it doesn’t have to be a difficult one. The KADZAMA spray booth makes it practical, safe, and efficient even for compact spaces. Now you can enjoy the stunning finish without the extra cleanup.

Spray with precision. Keep your space clean. Let your creations shine.