Chocolate Transfer Sheet

Printing on chocolate

The process for transferring an image onto chocolate is the same as for meringue, apart from the chocolate tempering process. It is possible to work with dark chocolate but it is recommended to work only with white chocolate to ensure the print shows up effectively.

Tips for printing on chocolate

Define printer with 'mirror printing' and then print the sheet

Allow the sheet to dry for 5 minutes after printing to ensure colour does not smudge

Place the transfer sheet on baking tin with print side facing up

Gently spread or pipe chocolate onto the transfer sheet

Place chocolate in the fridge for 10-15 minutes

Remove chocolate from the fridge and and peel off the transfer sheet