CHOCOLATE TRANSFER SHEET Approximately 30cm x 40cm
Pure chocolate needs to be 30ºc for transfer to melt to it,
Melts, or chocolate containing vegetable oil 45ºc.
Chocolate Transfer Sheets
You may not need to use the whole transfer sheet, so if necessary, cut the chocolate transfer sheet to your desired size. Place it on your workstation with the textured side face up and the shiny side face down on the counter.
Spoon some of the melted chocolate onto the transfer sheet in even intervals. Remember that it is going to spread in a thin layer, so apply it sparingly. You can always add more if you need to.
Using an offset spatula, spread the chocolate in a thin layer over the entire sheet, so that all of the edges are covered. It’s okay if the chocolate goes past the edges. Allow the chocolate to sit for 5-7 minutes, until it begins to set around the edges but is not fully hard or brittle.
Once the chocolate has begun to set but is not yet hard, you can cut it into your desired shapes. One of the easiest ways to do this is to use a large sharp chef’s knife. Simply press the knife down into the chocolate and create squares, rectangles, or triangles. If you find that a large amount of chocolate is sticking to the knife, or is being “dragged” through the cuts, wait another minute or two for the chocolate to set further. After you have made the cuts, let the chocolate set completely at room temperature, or speed up the process by carefully placing the sheet in the refrigerator.
Once the chocolate is hard, carefully peel the chocolate pieces from the transfer sheet.
You do not have to limit yourself to cutting the chocolate with a knife. You can produce almost any chocolate shape you can imagine by using cookie cutters. Sharp, well-defined metal cutters work best, as some plastic cutters have edges that are too wide and dull to be effective. Once again, wait until the chocolate is at the intermediate stage between melted and fully hardened, and firmly press the cutters into the chocolate all the way to the bottom.
TIP: If, when you peel the transfer from the hardened chocolate the transfer is not sticking to the chocolate, leave for longer. It can take up to 24 hours for chocolate to fully crystallise at room temperature.