Chocolate Transfer Sheet - Yellow Sticks

x 10

Mallard Ferrière

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

How to use a transfer sheet?
For rich shortcrust pastry: Place the transfer sheet (printed side) over the rolled out pastry. Reserve in the freezer (-17°C) for at least 6 hours. Detach the transfer sheet carefully before baking.
For chocolates: Arrange your chocolates directly over the transfer sheet. Leave to crystallize overnight in a cool room.
This transfer sheet is not suitable for sponge biscuit.

• 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: 34 x 26.5cm
• Storage: in a dry, odourless environment at 15-20°C
• Packaging : Bag of 10 sheets