Chocolate Transfer Sheet, Dahlia Roses, 17 Sheets
Chocolate Transfer Sheet, Dahlia Roses, 17 Sheets
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Chocolate Transfer Sheet, Dahlia Roses, 17 Sheets

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  • Thin transparent plastic sheet 16x10 inch, with flowers red and pink but defined by thin empty space within, and pen-thin outlines of white blooms invisible on white background; may have traces of soy; keep in a dark and dry room at 60 to 64 deg. F 15 to 18 deg. C; made in France; for professional use only; USE: place sheet on work surface with colored side up; place a pound of chocolate in medium metal bowl; set over saucepan of simmering water base of bowl not touching water in sauce pan
  • Remove bowl and pour thick ribbon of melted chocolate onto transfer sheet; spread chocolate in thin, even layer over transfer sheet with offset spatula, making sure to cover all edges; allow chocolate to set on transfer sheet; while chocolate is still setting, you can shape the chocolate-covered acetate sheet into curls or ribbons, or wrap around a cake or pastry; you can also cut the chocolate to desired shapes with either knife or cookie cutter sharp metal cutters working best; see next line
  • Continued from last line press knife or cutter down into chocolate to make squares, rectangles, triangles, etc.; if chocolate sticks to knife or cutter or is dragged through the cuts, wait another minute for chocolate to set more; once the cuts are done, allow chocolate to finish setting at room temperature, or in fridge for speedier setting; once chocolate is hard, carefully peel the chocolate pieces from transfer sheet; use these shapes to decorate cupcakes, pastries, ice cream or cake
  • You can also create free-form decorations with transfer sheets by piping chocolate directly onto the sheets: put melted chocolate into a paper cone or pastry bag fitted with a small round decorating tube; the chocolate should be well-melted and free of even small bits of chocolate, as they can clog the narrow tube but not so hot that it flows uncontrollably; carefully draw or write, on the colored side of the sheet, a design that is not too thin, since it might break on removal from the sheet
  • Use on ganache squares: cut sheet into small squares a bit larger than the item you will dip; one transfer-sheet square needed per dipped item; place on a sheet or cooling rack your dipped or coated ganache and, with the chocolate still wet, place on top of it the colored side of a transfer square; gently press down with your fingers to ensure the whole chocolate surface touches the sheet; refrigerate the chocolate-covered ganache for 20 minutes; once chocolate is firm, peel sheet off the top
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Columbus, 43215
Arrives between Apr 17 - Apr 20
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Sold and shipped by Bakedeco.com
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