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These 4 chocolate transfer sheets with assorted pods and geometric patterns will allow you to make your own chocolate pastry decorations yourself. The set consists of 2 pod pattern transfer sheets and 2 geometric pattern transfer sheets.
You can use the chocolate transfer sheets alone, or with a template, if you want your decorated chocolates to have specific shapes.
Dimensions: 29 x 17.5 cm Geometric pattern composition: cocoa butter, coloring E172 Pod patterns composition: cocoa butter, cocoa powder
Use of chocolate transfer sheets: To be sure that your chocolate transfers are successful, you should only use real white or dark couverture chocolate, with a high cocoa butter content. You can also use them on ice cream and mousse.
- Melt your chocolate in the microwave or in a double boiler. - Place the transfer sheet on your work surface and spread the chocolate evenly using a stainless steel spatula. - Refrigerate 5 to 10 minutes - Unmould
Use of transfer sheets at the coating outlet for chocolate candies: - at the end of the coating, gently place the printed transfer sheet, - then tap the top of the sheet with a brush, in order to adhere the sheet to the candies. - let crystallize, then remove the sheet at once. - the candies are decorated.
Using transfer sheets in ice printing: - place the transfer sheet in the gutter. - Spread the ice cream in the gutter lining it on the transfer sheet and put in the freezer at -30 ° C until the heart freezes. - remove the transfer sheet right out of the freezer.
Use of transfer sheets in foam printing: - place the transfer sheet in the mold. - spread the whipped cream with milk. - freeze everything, then remove from the freezer.