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Patisdécor - 5 Chocolate Transfer Sheets "Arabesques"

Patisdécor - 5 Chocolate Transfer Sheets "Arabesques"

4 Items

These 5 Arabesque decor chocolate transfer sheets will allow you to make your own chocolate pastry decorations yourself.


Dimensions: 29 x 17.5 cm

Composition: cocoa butter, color E171 E172 E555.

Use of chocolate transfer leaves:
To be sure of a successful chocolate transfer, you only need to use real white or black couverture chocolate with a high content of cocoa butter.

- Melt your chocolate in the microwave or in the bain-marie (time and temperatures indicated in the illustrated instructions provided)
- Place the transfer sheet on your work surface and spread the chocolate evenly with a stainless steel spatula.
- Refrigerate 5 to 10 minutes
- Turn out


Use of the transfer sheets at the end of coating chocolate candies:

- at the end of the coating, carefully remove the printed transfer sheet,

- then tap with a brush the top of the sheet, in order to adhere the sheet to the candies.

- leave to crystallize, then remove the leaf at one time.

- the candies are decorated.


Using Transfer Sheets in Ice Printing:

- put the transfer sheet in the gutter.

- spread the ice in the gutter by lining it on the transfer sheet and put in the freezer at -30 ° C until freezing of the heart.

- remove the transfer sheet right out of the freezer.


Use of transfer sheets in foam printing:

- put the transfer sheet in the mold.

- spread the milk whipped cream.

- pass all in freezing, then remove right out of the freezer.

4 Items

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