How do you use a chocolate transfer? | CoachSweetTooth

Chocolate transfer sheets are easy to add panache and flair to basic desserts. If you’ve been wondering how you use a chocolate transfer sheet, we’ve got you covered.

You can create intricate and unique patterns with chocolate transfer sheets to make your desserts appear aesthetically pleasing and elevate their look.

To use a chocolate transfer sheet, pour melted chocolate on the top and spread it evenly on the sheet. Once the chocolate is hardened, simply peel the acetate sheet to reveal the imprinted chocolate design.

For a beginner, using transfer sheets can be pretty intimidating. If misused, they can ruin the appearance of your dessert, making it go from classy to messy in a matter of minutes. However, with the right tools, a little practice, and our detailed guide, you can surely master this art.

Our fellow peers have tried and tested this technique of using chocolate transfer sheets. You can create perfect-looking patterns using this method, even if you’re a beginner just starting out

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How Do Chocolate Transfer Sheets Work?

Transfer sheets are transparent acetate sheets on which a design is constructed using cocoa butter. Once the cocoa butter crystallizes, it is dusted with just a small amount of confectioners’ sugar to secure the design. When warm melted chocolate comes in contact with the sheet, the butter melts and sticks to the chocolate. This way, the pattern on the sheet imprints itself onto the layer of chocolate.

Gathering the Materials:

Before you start decorating the dessert you have made, you’ll need to assemble all the required materials in one place. Having all the essentials ready is key to a fun and successful decorating experience. You’ll need:

  • Real chocolate with cocoa butter
  • Squeeze bottle
  • Chocolate transfer sheet with a pattern of your choice
  • Spatula

We also recommend planning how you intend to use the transfer sheets. You can search for different ideas on Pinterest or develop a unique arrangement of your own. Our tip for making a classy dessert is to place your patterns strategically and not overcrowd them.

Using Chocolate Transfer Sheets

After you have finalized your dessert and decided on a pattern and arrangement for your design, it is time to use the chocolate transfer sheets and bring your vision to life.

Step 1 – Start by cutting up your block of real chocolate into small cubes and place them in a microwave-safe container. Add half a teaspoon of coconut oil and heat the chocolate in 10-20 seconds short bursts. Keep stirring in between to prevent the chocolate from burning.

Step 2 – Heat the chocolate only to a point where it has just started to melt. Remove the container from the microwave and stir quickly. This step is vital to temper the chocolate properly and ensure its smooth glossy finish.

Step 3 – Next, you will take your chocolate transfer sheets and cut them into strips according to the design you plan to create. Place the cut-up sheets on a parchment-lined baking sheet with the cocoa butter side up.

Step 4 – You will pour the melted chocolate on one end of the transfer sheet and spread it evenly toward the other end with a spatula.

Step 5 – Allow the sheet to cool down at room temperature and then pop it in the fridge for 30-40 to let the chocolate set entirely.

Step 6: Once the chocolate appears hard enough, you will gently start peeling the acetate sheet.

Step 7: The chocolate has been imprinted with the pattern and separated from the sheet. You will then move on to cutting it into shapes of your choice. You can use pre-made shape cutters or create your shapes with a knife. If you don’t have cutters, you can break apart the sheets and make abstract-looking chocolate barks

Step 8 – You can finally place the perfectly patterned shards of chocolate on your dessert. Your masterpiece is now ready to be served!

Ways You Use Chocolate Transfer Sheets:

The possibilities of using transfer sheets to elevate the look of your desserts are endless. Here are a few ways you can use them:

  • Cut out patterned shapes with cookies cutters from the sheet
  • Use the entire sheet to top off a layered dessert
  • Use the sheet to imprint the design directly on the surface of your dessert


Lori Gilmore

Lori Gilmore

Lori has been a Culinary Arts instructor for twenty years. She has taught in the public school setting, at the collegiate level and through adult continuing education as well as running several cooking and baking camps for children. She has participated in several cooking, cake & chocolate contests and has been well recognized. She has raised thousands of dollars for charities using the byline “Saving the World one Cupcake at a Time”. Additionally, she has had several articles regarding food published in various magazines.

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