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Chocolate Transfer Sheet, Boheme, 17 Sheets through an online shopping site.
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Chocolate Transfer Sheet, Boheme, 17 Sheets.
Product Highlight Chocolate Transfer Sheet, Boheme, 17 Sheets
- Thin transparent plastic sheet 16x10 inch, with squiggling colored lines separated from each other by empty spaces of varying thickness; 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)
- (Continued from last line) 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 chocolate to finish setting at room temperature, or in fridge for speedier setting; once chocolate is hard, carefully peel the chocolate pieces from 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
- Use on ganache squares: cut sheet into small squares a bit larger than the item you will dip; one transfer-sheet square needed per dipped item; place on a sheet or cooling rack your dipped or coated ganache and, with the chocolate still wet, place (on top of it) the colored side of a transfer square; gently press down with your fingers to ensure the whole chocolate surface touches the sheet; refrigerate the chocolate-covered ganache for 20 minutes; once chocolate is firm, peel sheet off the top
- 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 knife or cookie cutter (sharp metal cutters working best; see next line)
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Chocolate Transfer Sheet, Boheme, 17 Sheets, hopefully can help you in buying the product.
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