Using chocolate transfer sheets is just about the easiest way to create professional looking chocolate pieces. These sheets are extremely versatile and work on all kinds and colors of chocolates. They may also be used with magnetic chocolate molds or to decorate cakes and pastries.
Cut transfer to fit mold. Place transfer sheet cocoa butter side up and secure to mold.
Using a squeeze bottle, fill each cavity with candy coating, or if using real chocolate, spoon into mold. Tap mold on counter to release air bubbles. Scrape over top of mold with a bench scraper or spatula to get nice clean edges. Put mold in freezer.
When ready, remove back from mold and peel transfer from chocolate pieces.
Place transfer sheet on top of parchment paper cocoa butter side up. Place black perfection strips on either side of transfer sheet. Pour melted candy coating on one end of transfer.
Take a straight edge of some kind and drag chocolate over transfer sheet. Be sure that both ends of the straight edge are resting on black strips.
When chocolate is ‘just set’ and no longer has a shine, use cutter to cut out shapes. If chocolate still sticks to transfer, place in freezer to finish setting. Then remove cut pieces from transfer sheet.
Cut transfer sheet to cover entire cookie. Dip cookie in melted candy coating or melted and tempered real chocolate.
Use a dipping tool to remove cookie from chocolate and set on parchment paper.
Immediately place transfer sheet on cookie, cocoa butter side down. Lightly press over entire top of cookie. Let set up at room temperature or place in freezer for a few minutes to harden chocolate.
When ready, peel transfer from treat.
Here are a few more examples of the many ways transfer sheets can take your candy making to the next level.