Chocolate Transfer Sheet - Spirals (x 10)

Mallard Ferrière

These transfer sheets allow you to print gorgeous designs on your chocolate creations!

How do I use a chocolate transfer sheet?
Print your shortbread pastry: Place your transfer sheet on the transfer side of the shortbread pastry that has been rolled out. Freeze (-17°C) for at least 6 hours. Carefully remove the transfer sheet before baking.
Print your chocolates: Carefully place your sweets on the transfer. Leave to crystallise overnight in a cool place.
Not suitable for transfer onto Joconde biscuit, sponge cake, etc.

• Ingredients: white chocolate (sugar, cocoa butter, skimmed milk powder, milk fat, soya lecithin, natural vanilla flavouring, flavourings), cocoa butter, E100, E172 and E101 colourings.
• Substrate: polythene
• Sheet size: 37 x 27 cm
• Storage: in a dry, odourless environment at 15-20°C
• Packaging : Bag of 10 sheets