Using Chocolate Transfer Sheets
Transfer sheets are used to make colorful, edible decorations on chocolate. A transfer sheet is a plastic film that has images printed on it with cocoa butter. When used with chocolate, the image on the plastic film is transferred to the chocolate leaving a beautiful decoration. There are many ways to use transfer sheets, but the most popular ways is to use them with magnetic chocolate molds, to make plaquettes, or just to make free form chocolate pieces.
A magnetic chocolate mold comes in two parts, a plastic mold with the chocolate shape and a metal back. Magnets are embedded in the chocolate mold to ensure the metal back adheres well to form a sealed bottom. To use a transfer sheet with a magnetic chocolate mold, you will first separate the metal back from the mold. Lay the transfer sheet on the magentic mold so that the transfer sheet is on the bottom of the mold. Be sure that the transfer is facing the direction that will come in contact with the chocolate. Put the metal back on the mold and then fill the mold cavities with chocolate as normal. Just make sure not to vibrate the mold too long or you risk blurring the transfer. Once the chocolate has crystallized, slowly remove the transfer sheet and the chocolate pieces from the mold.
A plaquette is made with a mat that has shaped holes. To use a transfer sheet with the mat, just lay the transfer sheet out on your work surface with the cocoa butter side up. Lay the mat over the transfer sheet and fill each hole. Use an offset spatula to spread evenly. Once the chocolate has crystallized, remove the mat carefully while holding the transfer sheet down. Remove the finished chocolates from the transfer sheet.
You can also simply cut the transfer sheet and place it directly on top of a finished chocolate. Simply cut the transfer sheet to size, place it on the chocolate, and remove the acetate backing. Be sure to lay it as precisely as possilbe, as moving it around may smear the image.
If you want to use your own creativity, transfer sheets can be used to make custom chocolate pieces. Lay the transfer sheet out on the work surface cocoa butter side up. Pour tempered chocolate over the transfer sheet and spread evenly. Before the chocolate has set completely you can cut the chocolate in shapes, such as triangles, or bend it. Do not actually cut the transfer sheet. Roll the chocolate or shape it as you want.