Transfer Sheets for chocolate 19x28cm

Transfer sheet for printing or spraying with food colouring.

Size: approx. 28cm x 19cm

Quantity: 1 sheet

For cross travel:

Cut the foil into pieces or strips. Apply a thin layer of tempered chocolate coating to the printed side. If desired, bend the foil. When the couverture has set, remove the foil. To ensure that the pattern is transferred completely, it is important to remove the foil immediately after cooling. The colours will now adhere to the overlay. This is how you decorate your cakes, desserts, chocolates, etc. with unusual elements.

For cakes or creams:

Place the cakes or desserts directly upside down on the foil. After freezing, remove the foil. The decoration is now directly on the cake or dessert.

For fondant:

Roll out the fondant as usual. Place the transfar sheet on the rolled out fondant. Place a piece of baking paper on top and iron over the baking paper with an iron (level 1). Remove the baking paper and carefully peel off the foil.

There are no limits to your imagination.