We all love Chocolate, Milk, White and Dark. We indulge on it, create and experiment with it. But, have you ever dressed up your chocolate creations? Chocolate Transfer sheets are a fairly simple but ingenious creation. An Acetate sheet backed with a striking cocoa butter design.
There a few Chocolate Transfer sheets available, you can find more designs here.
Applying Your Design – Chocolate Transfer SheetsÂ
1. Place your Chocolate Transfer sheet down onto a flat surface with the pattern facing upwards. If you are having trouble with the edges, you should weigh them down.
2. Take some melted chocolate or confectioners coating (Merckens Candy Melts), it is crucial to ensure you do not immediately pour onto the sheet when at it’s peak temperature. Pour some chocolate over your transfer sheet and smooth with an angled spatula, ensure you are smoothing the top layer only.
Please note that some Chocolate that have a high cocoa content may need to be tempered to produce a shine and add some excessive snapping (like when sound when you snap a chocolate bar). For more on chocolate tempering please see below.
3. Once you have covered within a few cm of the edge, leave to dry for a few minutes and until the sheen has left the chocolate.
4. Flip the sheet on the other side and begin to peel off the Acetate backing. The Cocoa Butter has melted the pattern to your chocolate creating something quite outstanding!
Not as hard as you might think?
Many chocolates require tempering to provide a richer and more crisp finish, Confectionery coatings such as Candy Melts do not need this.
Thanks to my friend Alice, here is the best method for Chocolate Tempering.
1. Melt about two thirds of your chocolate at 45Â°C. When it is completely melted, start adding some of the un-melted chocolate and stir it in.
2. With a chocolate thermometer, keep an eye on the temperature and keep adding un-melted chocolate until it has cooled to 32Â°C for dark chocolate or 30Â°C for milk and white chocolate. Make sure all your chocolate is melted.
3. To make sure your chocolate is fully tempered, spread a small amount on an even, cool surface. If you have tempered it properly, it will set fast and shiny. It is now ready to use! If it looks a little streaky, then you need to cool it a bit more by adding some more un-melted chocolate.
Seeding: This method adds solid chocolate to molten chocolate to lower the temperature before heating it up to the final temperature.
Bain Marie: The chocolate is melted above a hot bath, cooled above a cold one, and then heated again to reach its final temperature.
Stone: A traditional artisan method where 2/3 of the molten chocolate is worked on a marble slab to lower its temperature then remixed into the remaining portion.
Have you used these transfer sheets, what method do you prefer? X