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Chocolate Transfer Sheets

with your own design

43,37,0,45,1
25,600,60,1,5000,1000,55,2000
90,300,1,50,12,25,50,1,70,12,1,50,1,1,1,5000
0,2,1,0,1,30,15,18,1,0,0,10,0,1
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets
Chocolate Transfer Sheets

TransferfolieSymphonie Web
TransferfolieSymphonie Web
Symphonie 1

Transferolie Symphonie

2,95 €
40cm x 25cm

Transfer foil size: 40cm x 25cm.

Chocolate transfer foil with ready-made print.

With our chocolate transfer sheets, you can create your sweet chocolate creations. The foil can be used for the production of chocolate pralines, chocolate candies, and chocolate.

Method:

- Melt the chocolate from 2/3 at 40-45 degrees.
- Add the rest of the chocolate and mix. This cools the chocolate down to 27 degrees.
- Before applying the chocolate to the foil, increase the temperature to a maximum of 32 degrees.
- Spread the chocolate on the foil with a spatula.
- Leave for 2 to 3 minutes at room temperature.
- Then cool the transfer foil in the fridge for 20 minutes and then peel the foil off the chocolate.

Tip:

The melting temperature of the glaze should be max. 50 degrees. The working temperature is 30 - 32 degrees for white chocolate and 30 - 33 degrees for dark chocolate.

After melting the glaze, always mix well, do not beat - otherwise, the chocolate will foam.

Making chocolate decorations:
Cut the foil into pieces or strips. Apply a thin layer of frosting or tempered chocolate heated to 30-32°C on the printed side. Bend the coated foil into the desired shape. After the chocolate hardens, peel off the foil. Removing the foil immediately after cooling is important for transferring the pattern completely. The colors will now adhere to the frosting. This is how we can decorate our cakes, desserts, pralines, etc., with unusual elements.

2nd method: spread the chocolate all over the transfer sheet according to the procedure. After it has cooled and hardened, peel off the foil and break the chocolate into irregular pieces - "shards."

For cakes or creams:
Place the cakes or desserts covered with warm chocolate directly on the foil sheet face up. After cooling, peel off the foil. Decorations are now directly on the cake or desserts.

For the rolled fondant:
Roll out the rolled fondant as usual. Place the transfer foil on top of the fondant. Place a sheet of baking paper on top and iron over the baking paper with an iron (level 1). Remove the parchment paper and then carefully peel off the foil.

Roll out the rolled fondant as usual. Place the transfer foil on the rolled fondant. Place a sheet of baking paper on top and iron over the baking paper with an iron (level 1). Remove the parchment paper and then carefully peel off the foil.

Click on these links to see TUTORIALS on how to decorate: Whoopies or Cookies

                                                                                                             Pralines

 

Ingredients:

thickener: modified starch; Sugar, vegetable fat (hardened), humectant: glycerin.
Durability:

at least 6 months from delivery of the goods
Nutritional information:

100g contains on average:
Calorific value 2330 KJ 557 kcal
Fat 40 g of which total Fatty acids 35 g
Carbohydrates 50 g
Protein 0 g
of which sugar 50 g
Salt 0 g

.

Units in box: 1
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