Sold by the sheet. Sheet has two designs. 14 Season's Greetings with two present and 14 Season's Greetings with holly and a bow.
Size : 2 1/4" L x 1 1/2" W plaques
This acetate sheet is embossed with cocoa butter and powdered food coloring pattern of green holly leaves and red berries.
Wet chocolate is spread very thinly with an offset spatula or piped onto the patterned side of the transfer, after setting the design transfers to the chocolate. McCall's Easymelts which is a compound chocolate or pure chocolate can be used. Use different tools such as a piping bag and tips or metal cutters to make finished designs. Finished pieces can be used to decorate tops of cakes, sides of cakes, cupcakes, chocolate pieces or plated desserts. Transfer sheets are sold singly.
Size : 9 3/4" x 15 3/4"
Please Note : These instructions are for using compound coatings such as Merckens, but tempered pure chocolate may be used as well.
Melt your Chocolate and bring the temperature to approximately 90 degrees F
While your chocolate is melting, cut pieces of the choco transfer into the approximate size of your pieces to be dipped.
Lay a piece of parchment paper on your counter to place the dipped chocolates on.
Dip the piece and place it on your parchment paper
Immediately place a piece of your choco transfer sheet atop the chocolate, design side (rough side) down.
Gently press the choco transfer in place with your finger to remove trapped air.
Allow the chocolate to harden fully, then peel the plastic backing off.
The finished chocolates are now ready to give away or enjoy yourselves
Poor transfer of the choco design can be caused by several things:
Chocolate is too cool - If the chocolate is too cool it will be unable to melt and bond with the cocoa butter. For best results the chocolate should be close to 90 degrees F
Peeling the backing too soon - Peeling the backing sheet before the chocolate is fully hardened may cause a poor bond with the transfer sheet design. If you don't rush this step this should never be a problem.
Trapped air - Transfers will not transfer properly if they do not make contact with the chocolate. If you don't smooth the air out from under the transfer, it will prevent a good bond.