This transfer sheet allows you to print gorgeous colour designs on chocolates, pastry and entremets.
This pink and orange flower design is perfect for white chocolate.
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.
May contain traces of gluten, egg products, nuts.