Chocolate transfer sheets are are an easy and effective way of transferring custom images, logos, photos and messages onto your chocolates to create 100% edible printed chocolates. These translucent sheets consist of a thin layer of cocoa butter on a plastic backing sheet allowing the transfer sheets to run effectively through an edible printer to be printed with your chosen design.
Providing you have the correct edible printing equipment and products, achieving a professional, printed finish on chocolates is easy. To get started you’ll need an edible printer. The chocolate printer packages from Edible Print Supplies include everything you need to get started; the edible ink cartridges, chocolate transfers and of course the printer itself. EPS stocked edible printers are all from the Canon PIXMA range and have been specially chosen for their unique properties which made them suitable for edible printing.
EPS chocolate transfer sheets come blank, ready for printing and are available in A4 size or 265mm x 125mm, which are the exact size to fit our magnetic chocolate moulds.
Canon TS705A Edible Chocolate Printer Kit with Refill Cartridges
Instructions for Printing on Chocolate Transfer Sheets
- Print onto your Chocolate Sheet in mirror image (Layout>Reverse page orientation>Flip Horizontally).
- Print on the matt side only, not the plastic backing side. Do not touch the matt side of the sheet as the lamination can easily be removed. Gloves are recommended when feeding into the edible printer.
- Print on the Chocolate transfer sheets by setting the print quality option of your printer to “high.” Your image may look faint as it is printed onto the translucent transfer sheet but once transferred onto the chocolate surface, the image should be more vibrant.
- Make sure the printed colour on the Chocolate Transfer Sheet has dried completely before using. We recommend waiting for at least 2 to 3 hours at 20°C (approx. 70°F) before you apply your tempered chocolate. This will ensure the image remains clear and detail is not lost by smudging of the inks.
Application on Chocolate
1. Put the printed Chocolate Transfer Sheet on a flat surface with the printed side up. If the surface is too cold the chocolate may not mix very well with the printed layer of the Chocolate transfer Sheet, so for this reason we recommend a mat or board is used if using stainless steel work benches.
2. We recommend using white chocolate with our chocolate transfer sheets for best results. Cover the printed transfer sheet with a thin layer of tempered white chocolate. Remember for the image to transfer it must touch the printed part of the sheet.
3. Cool the sheet with the chocolate in the refrigerator at 8°C (approx. 46°F) for at least 20 minutes until the chocolate is completely cooled down.
4. Carefully remove the chocolate pieces from the transfer sheet .
How to Use Magnetic Chocolate Moulds with Chocolate Transfer Sheets
Add the printed transfer sheet to your chosen chocolate mould with your printed side pointing upwards (if you are using full-sized A4 chocolate transfer sheets you will first need to cut these to size once printed). The ideal moulds to use with chocolate transfer sheets are the magnetic chocolate moulds which consist of 2 parts; the plastic mould and a magnetic base which means the transfer sheet snaps into place and won’t move when you’re pouring in your chocolate. The most popular shapes used by chocolatiers tend to be the circular moulds, square or rectangular, other designs are also available at EPS.
Once your printed chocolate transfer sheet has snapped into place, simply pour on your tempered chocolate. For full details on how to temper your chocolate please see our separate blog.
You can also view our Instagram Reel or TikTok on how to use chocolate transfer sheets with our magnetic moulds.
Using Chocolate Stencils
Using chocolate stencils is an alternative and inexpensive way of creating shaped printed chocolates. Our silicone chocolate stencils come in a variety of shapes and can be used to easily create unique printed shapes by following this method:-
- Place your dry, printed chocolate transfer sheet onto a flat, dry surface. Again, using a mat or board is ideal for transfer sheet use on cold surfaces such as stainless steel. This also means that they can be easily lifted into the refrigerator for cooling once the chocolate has been poured.
- Carefully position your chosen stencil, such as the star stencil shown below, on top of the printed transfer sheet. Our other most popular chocolate stencil designs are the circles, hearts and rectangles.
- Pour on the tempered white chocolate and scrape off the excess from the top of the stencil.
- Leave to cool completely (usually around 20 - 30 minutes in the fridge)
- Gently remove the stencil from the chocolates and the images will have transferred onto your chocolate shapes when you lift them from the transfer sheet.
- You can then use these thin, shaped chocolates as part of larger chocolate designs or as cake decorations - they would even work well to top whipped cream on hot chocolate and milkshake!
We'd love to see your chocolate creations, please follow us on Facebook, Instagram or TikTok and tag us in your posts! For any further questions on using our Sweet Artist Chocolate Transfer Sheets, Magnetic Chocolate Moulds or Silicone Chocolate Stencils - please get in touch via email at support@edibleprintsupplies.co.uk.