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SK Chocolate Transfer Sheet - Raspberries

SK Chocolate Transfer Sheet - Raspberries

CH02C323-01

Trim the transfer sheet to the required size, place it onto a non-stick board with the cocoa butter facing upwards and pour the tempered chocolate (Candy Melts) over the sheet until it is completely covered.

Spread the chocolate until it is a very thin (2mm-3mm) smooth, even layer.

Once cooled (the chocolate will no longer be shiny), cut shapes with a thin sharp knife, peel the acetate off the printed chocolate and place on your dessert.

40cm x 25cm
Price
€5.88 (VAT 23%)
Qty.
+
 
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