PCB Chocolate Transfer Sheet, Red, Green & Yellow Flowers - Pack of 17

Thin transparent plastic sheet 16x10 inch with red and green curls and flowers filled by color or drawn as dotted or solid outlines colors best discernible on black 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 the top