Friday, October 31, 2008

Chocolate Transfer Sheets

How to Use Chocolate Transfer Sheets

Melt chocolate in a double boiler, temper if needed.
Cut to the desired size, as to not waste the whole sheet.
1-Place your transfer sheet textured side face up on the counter.
2- Spoon some of the melted chocolate onto the transfer sheet in even portions. Spread into a very thin layer, you can add more later on.
3-Using an offset spatula, spread the chocolate in a thin layer over the entire sheet. Allow the chocolate to sit for 5-7 minutes, or until it begins to set around the edges, but it is not fully hard or brittle.
4- Once the chocolate has begun to set but is not completely hard, cut it into your desired shapes. (If you do find the chocolate is dragging through, wait until the chocolate is further set).
You can do this by using a sharp chef's knife or metal cookie cutters.
5-Let cool either at room temperature or in a refrigerator, once cooled and set, peel off plastic.
If using to print onto already formed chocolates (truffles):
1-Begin by cutting your sheets into small squares slightly larger than the objects you are dipping, you will need one square for each item.
2-Dip candy in the melted chocolate, and place it on a baking sheet covered with parchment.
3-While the chocoalte is still wet, place the textured side of a transfer square onto the top of the chocolate and gently use your fingers to press down andmake sure that the entire surface of the chocolate is contact with the sheet.
4-Repeat this process with the remaining candies.