Chocolate Transfer Sheet

Christmas signs

Pack of 3

Florensuc

Transfer sheets for chocolate with Christmas signs pattern for creating decorated chocolate by transfer. Possible supports: Chocolate, mousse, ice cream, sugar paste.

How to use a chocolate transfer sheet?
Gently place the chocolate candies you have just made on the transfer sheet.
Let it crystallize overnight in a cool room.
The next day, gently remove the sheet.

If it's a decoration for mousse or ice cream, it must be done on a frozen preparation.
To do this, cut the chocolate transfer sheet to the dimensions of the mold, place it at the bottom, and pour the preparation over it.
Leave it in the freezer overnight, then unmold the next day and remove the chocolate transfer sheet from the frozen preparation.
Then let the dessert or log thaw in the refrigerator until ready to serve.
This step is essential for a successful transfer!

Not suitable for use with biscuit or sponge cake...

• Sheet dimensions: 40 x 25cm
• Ingredients: cocoa butter, modified cocoa butter, shea butter, soy lecithin, colorants E133, E170, E172, emulsifier E473
• Storage: in the original packaging between 16 and 20°C, away from light and moisture
• Best before date: 24 months
• Pack of 3 sheets