Chocolate Transfer Sheets

At first, you need to temper your chocolate. Here you can find different ways how to do this https://www.callebaut.com/en-US/chocolate-video/technique/tempering

Cut the Chocolate Transfer Sheet you need. Make a small piece to hold or transfer your image. Place it on a parchment-lined baking sheet and spread the chocolate evenly over the Chocolate Transfer Sheet. When the chocolate won't be sticky, you can cut out different shapes or stripes or transfer the Image to the clear space. You must work very quickly. Allow your chocolate to cool at room temperature (18 -20 Celsius degree) and then put into the refrigerator to set completely. When the chocolate has set, carefully peel off the acetate film.

Also, you can cut out images from the Chocolate Transfer sheet and stick on the top or on the bottom of your just covered bonbons with tempered chocolate. When the chocolate has set, carefully peel off the acetate film.

Some lighter patterns may not show up well with Dark chocolate but will look great with White chocolate.

Store Chocolate Transfer Sheets in a dark cool place!

Wear gloves!

Do not touch images with your fingers!

If you have any questions or need advice, don’t hesitate to reach out. I’m always here to help you bring your creative visions to life! Let’s make something beautiful together.