Chocolate Transfer Sheet, Woods Fall Leaves, 17 Sheets


Chocolate Transfer Sheet, Woods Fall Leaves, 17 Sheets by PCB Creation at Perfect 10 Cookbooks. Hurry! Limited time offer. Offer valid only while supplies last. (Continued from last line) press knife or cutter down into chocolate to make squares, rectangles, triangles, etc.; if chocolate sticks to knife or cutter or is ''dragged'' through the cuts, wait another minute for chocolate to set more; once the cuts are done, allow chocolate to finish setting at room temperature, or in fridge for speedier setting; once chocolate is hard, carefully peel the chocolate pieces from transfer sheet; use these shapes to decorate cupcakes, pastries, ice cream or cake.


Images:
Chocolate Transfer Sheet, Woods Fall Leaves, 17 Sheets by PCB Creation (Image #1)
4.9 out of 5 stars with 24 reviews
Condition: New
Availability: In Stock
$69.21


Quantity:  

 



Product Description & Reviews

(Continued from last line) press knife or cutter down into chocolate to make squares, rectangles, triangles, etc.; if chocolate sticks to knife or cutter or is "dragged" through the cuts, wait another minute for chocolate to set more; once the cuts are done, allow chocolate to finish setting at room temperature, or in fridge for speedier setting; once chocolate is hard, carefully peel the chocolate pieces from transfer sheet; use these shapes to decorate cupcakes, pastries, ice cream or cake. You can also create free-form decorations with transfer sheets by piping chocolate directly onto the sheets: put melted chocolate into a paper cone or pastry bag fitted with a small round decorating tube; the chocolate should be well-melted (and free of even small bits of chocolate, as they can clog the narrow tube) but not so hot that it flows uncontrollably; carefully draw or write, on the colored side of the sheet, a design that is not too thin, since it might break on removal from the sheet.

Features & Highlights

  • (Continued from last line) press knife or cutter down into chocolate to make squares, rectangles, triangles, etc.; if chocolate sticks to knife or cutter or is "dragged" through the cuts, wait another minute for chocolate to set more; once the cuts are done, allow chocolate to finish setting at room temperature, or in fridge for speedier setting; once chocolate is hard, carefully peel the chocolate pieces from transfer sheet; use these shapes to decorate cupcakes, pastries, ice cream or cake
  • You can also create free-form decorations with transfer sheets by piping chocolate directly onto the sheets: put melted chocolate into a paper cone or pastry bag fitted with a small round decorating tube; the chocolate should be well-melted (and free of even small bits of chocolate, as they can clog the narrow tube) but not so hot that it flows uncontrollably; carefully draw or write, on the colored side of the sheet, a design that is not too thin, since it might break on removal from the sheet
  • Use on ganache squares: cut sheet into small squares a bit larger than the item you will dip; one transfer-sheet square needed per dipped item; place on a sheet or cooling rack your dipped or coated ganache and, with the chocolate still wet, place (on top of it) the colored side of a transfer square; gently press down with your fingers to ensure the whole chocolate surface touches the sheet; refrigerate the chocolate-covered ganache for 20 minutes; once chocolate is firm, peel sheet off the top
  • Transparent plastic sheet 16 inch by 10 inch, with brown stems and leaves in red, dark and light orange; shown in image on white background; may have traces of soy; keep away from light and in a dry room; store at 60 to 68 degrees Fahrenheit (16 to 20 degrees Celsius); made in France; for professional use only; USE: place sheet on work surface with colored side up; place a pound of chocolate in medium metal bowl; set over saucepan of simmering water (base of bowl not touching water in sauce pan)
  • Remove bowl and pour thick ribbon of melted chocolate onto transfer sheet; spread chocolate in thin, even layer over transfer sheet with offset spatula, making sure to cover all edges; allow chocolate to set on transfer sheet; while chocolate is still setting, you can shape the chocolate-covered acetate sheet into curls or ribbons, or wrap around a cake or pastry; you can also cut the chocolate to desired shapes with either knife or cookie cutter (sharp metal cutters working best; see next line)

Additional Information

Brand:
PCB Creation
Manufacturer:
PCB Creation
Category:
Edible Printer Ink & Paper
Color:
Multiple
EAN:
9182816172131
Publisher:
PCB Creation
Binding:
Misc.
Package Size:
10.25 x 0.2 x 16.2 inches

 


Have questions about this item, or would like to inquire about a custom or bulk order?


If you have any questions about this product, contact us by completing and submitting the form below. If you are looking for a specif part number, please include it with your message.

First Name:
Last Name:
Email Address:
Your Message:

Related Best Sellers


Chocolate Transfer Sheet, Modern Leaves, 17 Sheets
By PCB Creation
ean: 9182826172121,

Pemberly Row Nonstick 3 Piece Baking Sheet Set in Gray and Orange
By Pemberly Row
mpn: PR-1426722, ean: 0680270474420,

PCB Creation Chocolate Transfer Sheet, Concord - Pack of 17
By PCB Creation
mpn: 8452757948, ean: 9181386165772,

PCB Creation Chocolate Transfer Sheet, Paisley White and Light Blue - Pack of 17
By PCB Creation
mpn: 8452757947, ean: 6181086172080,



Privacy Policy / Terms of Service / Accessibility Statement
© 2019 - perfect10cookbooks.com. All Rights Reserved.