Chablon Stencils

Chablon stencils are used to create perfect shapes for candy making and cake decorating. The stencils can be used with melted chocolate or candy coating and are heat safe so that they can also be used with isomalt. Chocolate or isomalt pieces can make beautiful accents for cakes and cupcakes. Mints and truffle sandwiches can be made out of the thin disks of chocolate. Chocolate transfers sheets can be used along with the stencils to create even more beautiful pieces. These particular stencils come in 5 different designs; paisley, butterfly, square, round, and scallop. Use the stencils on top silicone baking mats to ensure that the finished pieces can be easily removed. Wash the chablons in hot, soapy water and let them air dry.

Using Chablon Stencils with Chocolate

Step 1. Place chocolate transfer smooth side down on a silicone baking mat (optional). Place chablon stencil on top.

Step 2: Pour melted chocolate or candy coating in the cavities along the top and one side of the chablon.

Step 3: Starting in the top corner, use a large plastic spreader or spatula to evenly scrape the chocolate across the chablon. Be sure that all cavities are completely filled.

Step 4: Place the silicone mat along with the chablon stencil on a cookie sheet and place in the freezer until the chocolate is set.

Step 5: Peel off the chablon stencil.

Step 6: Remove the chocolate pieces from the transfer sheet.

Use chocolate pieces as decoration for cakes/cupcakes.

Use chocolate disks to create bite-size truffle sandwiches.

Using Chablon Stencils with Isomalt

Step 1: Place the chablon stencil on a silicone mat.

Step 2: Melt small amounts of isomalt in silicone baking cups using the microwave.

Step 3: Pour the isomalt into each cavity in the stencil.

Step 4: Use a toothpick if necessary to move the isomalt into all the corners and crevasses.

Step 5: Let the isomalt harden and then peel back the chablon stencil.

Make decorative tiles and accents for cakes using the chablon stencils.

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