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How to use the transfer sheets:
Simply temper the chocolate following the instructions on the packet. Trim the transfer sheet to the required size, place it onto a non-stick board with the cocoa butter facing upwards and pour the tempered chocolate over the sheet until it is completely covered. Once the chocolate is 2mm–3mm deep, place the sheet in the fridge and leave the chocolate to go slightly matte. Use a sharp knife to cut the chocolate into strips (depending on what size or shape you need them to be), then place in the fridge for a further 20 minutes. Wearing clean, white cotton gloves, remove the chocolate slices from the fridge. Place a cake board on top of the chocolate and carefully flip it over. Peel off the transfer sheet (which should now be on the top), being careful to avoid touching the surface of the chocolate.
Instructions are also included in the package.
Ingredients: sugar, vegetable fat: palm and shea (in varying proportions), colours: E171, E122, emulsifier: soya lecithin. For allergens see ingredients in bold.
Store at 15 - 20°C.
Size: 20 x 30 cm.
Content: 2 sheets.
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