Step by step photo tutorial how to use chocolate transfer sheets

Our chocolate transfers work with any chocolate, even non-tempered chocolate or special dietary requirement chocolate such as diabetic.  

Some images look better on a lighter coloured white chocolate.





1. Melt the chocolate




2. Pour melted chocolate over the acetate transfer sheet and stencil shapes.




3. Spread the melted chocolate evenly using a spatula or palette knife and refridgerate for approx. 20 mins.




4. Remove from fridge and remove decorated chocolate discs from the stencil.

There you have your hand-made chocolate plaques in 4 easy steps.



How to guide to make Chocolate Transfer Cut Outs for Cake Decorativing

1. Lay the transfers on a clean dry surface


2. Spread the melted chocolate onto the acetate chocolate transfer sheet using a metal palette knife to make a thin layer.

Don't worry if the chocolate goes over the edges.


3. Leave to sit for 5-8 minutes until chocolate is starting to set but not hard/brittle yet.






4. Cut the chocolate into shapes.  You can use a knife but we find that shaped cookie cutters are ideal. Do NOT try and lift the chocolate at this point.


5. Leave the chocolate to set hard for a further 10-15 minutes.







You now have your hand-made unique chocolate shapes. Perfect for decorating cakes or cupcakes.

Something a little bit more adventurous...

* Free-form shapes using piped chocolate

* Wrap cakes entirely in decorated sheets of chocolate

* Home-made chocolates

* Dipped candies etc

Please click here for full step by step photo tutorials.