Chocolate Transfer Sheet: Abstract Design, 17 Sheets - Gold

Description

Chocolate Transfer Sheet, ZanzibarThin transparent plastic sheet 16x10 inch, with both stripes and dotted lines in different colors. May have traces of soy. Keep away from light and in a dry room; store at 60 to 64 degrees Fahrenheit (16 to 20 degrees Celsius). Made in France. For professional use only. USE: place sheet on work surface with colored side up; place a pound of chocolate in medium metal bowl; set over saucepan of simmering water (base of bowl not touching water in sauce pan)Remove bowl and pour thick ribbon of melted chocolate onto transfer sheet. Spread chocolate in thin, even layer over transfer sheet with offset spatula, making sure to cover all edges. Allow chocolate to set on transfer sheet. While chocolate is still setting, you can shape the chocolate-covered acetate sheet into curls or ribbons, or wrap around a cake or pastry. You can also cut the chocolate to desired shapes with either a knife or a cookie cutter, sharp metal cutters working best. Press knife or cutter down into chocolate to make squares, rectangles, triangles, etc. If chocolate sticks to knife or cutter or is “dragged” through the cuts, wait another minute for chocolate to set more. Once the cuts are done, allow the chocolate to finish setting at room temperature, or in fridge for speedier setting. Once the chocolate is hard, carefully peel the chocolate pieces from the transfer sheet. Use these shapes to decorate cupcakes, pastries, ice cream or cake. You can also create free-form decorations with transfer sheets by piping chocolate directly onto the sheets: Put melted chocolate into a paper cone or pastry bag fitted with a small round decorating tube. The chocolate should be well-melted (and free of even small bits of chocolate, as they can clog the narrow tube) but not so hot that it flows uncontrollably. Carefully draw or write, on the colored side of the sheet, a design that is not too thin, since it might break on removal from the sheet.