Μεταφορά εικόνας σε σοκολάτα με φύλλο μεταφοράς

How to transfer image from choco-sheet to chocolate. . .

- Before starting the process, place the choco-sheet on a stable base at least the size of the sheet so that you can transfer the chocolate sheet to the refrigerator for quick freezing.

- Choco sheets should be stored at room temperature in a dark place without moisture. Otherwise the image is not transferred correctly.

- If during the application the chocolate falls below 31.5 - 32 degrees Celsius then the image will not be transferred correctly.

• This procedure can be done with or without silicone mold. The mold is used to get the chocolate the shape of the mold.
• In case you want to use a silicone mold, place the mold on the transfer sheet.
• Fill a form with white chocolate at a temperature of 31.5 - 32 degrees Celsius. If you do not have a mold, spread the chocolate on the choco sheet.
• Use a spatula for full application
• Freeze the chocolate at 4 C - 8 C for 15 minutes. (At room temperature it will take longer.)
• If you have a mold, carefully remove it from the chocolate. If not, go to the next step.
• separate the chocolate from the transfer sheet
• The design is left on the chocolate.