Modified starches E1422, E412, Sugar, Cocoa Butter, Stabilizers E460i, E414, Emulsifier E435, E322, Humectant E422, Flavours, Food Colour E171

No allergen ingredients.

Instructions for Printing on Chocolate Transfer Sheets

Chocolate Transfer Sheet printing is always done as a mirror image so that the design is the correct way round once transferred. Print on the matte side of the chocolate transfer sheet. Always use the rear feed tray of your edible printer when using chocolate transfer sheets. Do not touch the matte side of the sheet as the cocoa butter lamination can easily be removed. Gloves are recommended when handling chocolate transfer sheets. 

Our recommended print setting when printing on Chocolate Transfer Sheets - Print Quality - High, Media Type - Envelope or Plain Paper/Photo Paper (always ensure the 'PREVENT PRINTER ABRASION' setting is set to ON)

Make sure that the Chocolate Sheet has dried completely before using. We recommend waiting for at least 2 to 3 hours at 20°C (approx. 70°F) and max. 60% humidity before you apply chocolate.

Transferring your Printed Design onto Chocolate:

1. Put the printed Chocolate Transfer Sheet on a flat working table 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 Sheet. If using a Sweet Artist Magnetic Chocolate Mould, remove metal plate and place printed Chocolate Transfer Sheet into the mould with the printed side facing up.. If using a stencil, place onto of the transfer sheet with the printed side facing up.

2. Temper your white chocolate and use immediately so it remains at the correct temperature and consistency.

2. Pour your tempered chocolate onto the sheet either freely, using a stencil or into a mould. Smooth using a scraper or silicon spatula.

3. Cool the sheet with the chocolate either at room temperature or in the refrigerator until the chocolate is completely cooled down and fully set.

4. Remove the chocolate from the plastic sheet carefully. If using a mould, you can either gently tap the mould face down onto a clean surface to release the chocolates or remove the metal plate and gently push them out of the mould. If using a stencil, gently pull away from the sheet from the top to release the chocolates.

Please note: DO NOT RECYCLE PRINTED CHOCOLATE

IMPORTANT INFORMATION - AS THESE TRANSFER SHEETS ARE BASED ON COCOA BUTTER THEY MUST BE STORED AND TRANSPORTED IN TEMPERATURES BELOW 20C. EPS CANNOT TAKE RESPONSIBILITY FOR DAMAGE CAUSED DUE TO EXCESSIVE HEAT.