Chocolate Transfer sheet - Flower power

Chocolate Transfer sheet - Flower power

Chocolate Transfer sheet - Flower power

Design beautiful chocolate pieces or desserts using these chocolate transfer sheets!

The size of the Transfer Sheet is Approx.: 15.75" x 9.84" (40cm x 25cm)

Storage:

Chocolate transfer sheets are best stored in a cool, dry place, away from strong lights and odours. If the weather is hot you can store them in the fridge as long as it is in an airtight container.

How to use

To use the Print Chocolate Transfer Sheet the following instructions listed below may prove to be useful:

1. Lay out your chocolate transfer sheet, make sure the pattern is facing up. You might want to secure the corners down with some light weights.

2. Create your chocolate or your candy-melts, and leave to cool very slightly. Pour a little over your transfer sheet, and with an angled palette-knife, cautiously spread your melted chocolate over the design. carefully spread the top layer of chocolate so as not to smudge the pattern.

3. Once covered, leave the transfer to settle for a few minutes, until the shine starts to disappear.

4.Lift up the sheet and wrap it softly around a cake, or use a cutter to punch designs into the chocolate. You can also score it into strips, and wrap it around a pin to design chocolate curls.

5. Once the chocolate has fully set, peel off the plastic sheet to display your exquisite work!

The following information may be useful when Melting and Tempering is relevant:

Candy Melts - Candy Melts work very well as a chocolate substitution, as they do not require tempering. When they settle they will appear to be shiny and hard in a short space of time, and can be easily melted in the microwave or over a Hot surface.

Chocolate - Chocolate will provide a luscious flavour, but will requiring tempering before use on the transfer.

How to temper chocolate

There are several methods, and we advise the following as it works best:

* Melt about two thirds of your chocolate at 45°C. When it is completely melted, Add some of the un-melted chocolate and stir it in.

* Using a chocolate thermometer, keep an eye on the temperature and keep adding un-melted chocolate until it has cooled to 32°C for dark chocolate or 30°C for milk and white chocolate as that will provide the most professional results.

* Make sure all your chocolate is melted. To make sure your chocolate is fully tempered, spread a small amount on an even, cool surface. If you have tempered it properly, it will set fast and shiny.

It's now usable!

If it looks a little streaky, then you need to cool it a bit more by adding some more additional un-melted chocolate.


Other uses for the transfer sheets are as follows:

Line flat moulds with the transfers, or cutting out smaller strips of the design to create wrappers for small cakes and cupcakes.

You could also cut out long, thin strips to create ribbons with! For this, softly spread your chocolate over the strips, lift them up and fold into a loop, then leave them to set. Assemble a number of loops to create a bow.

Some chocolate transfers also work perfectly on sugar paste.

For this, you would roll out your sugar paste, and then lay your transfer on top, with the design facing down. Smooth it on with a cake smoother, and with a hair-dryer on low heat, gently apply the design to the fondant, directing the heat-flow to the design and smoothing as you go.

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  • Product Code: Chocolate Transfer sheet - Flower power
  • Availability: Out Of Stock
2 Product(s) Sold
  • Rs. 1,450.00
  • Ex Tax: Rs. 1,450.00

Tags: Cake Crack, lace lace, sugar lace, sugar veil, texture mats, impression mats, chocolate transfer sheets, printed chocolate, chocolate prints

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