Chocolate Transfer Sheet - Yellow Sticks

x 10

Mallard Ferrière

These transfer sheets allow you to print gorgeous designs on your chocolate creations!

How to use a transfer sheet?
For rich shortcrust pastry: Place the transfer sheet (printed side) over the rolled out pastry. Reserve in the freezer (-17°C) for at least 6 hours. Detach the transfer sheet carefully before baking.
For chocolates: Arrange your chocolates directly over the transfer sheet. Leave to crystallize overnight in a cool room.
This transfer sheet is not suitable for sponge biscuit.

• Sheet dimensions: 34 x 28cm
• Pack of 10 sheets