Transfer sheets are a sturdy but flexible plastic sheet coated with a mixture of cocoa butter and FSANZ approved food colouring, which has been etched with a repetitive design. They come in a wide variety of designs and colours.

You can use the transfer sheets on any flat chocolate surface or to decorate biscuits, cakes and deserts. Just apply the same basic application method to whatever you wish to decorate - you can achieve amazing and impressive results with ease.

Transfer sheets can be used with any type of chocolate. Milk or dark chocolate will show gold designs to their best advantage, white chocolate will highlight pastel or lighter colours with great effect. Each sheet is for one application only. You can cut sheets to the specific size you require and tape them together on the underside to make longer strips.

Supplies: (click each and it will take you to each item in the On-Line Shop)

• Mould 21 Truffles
• Chocolate Melting Buttons
• Fondant Creme Filling

How to use

Basic Application:

Step 1. Using a paintbrush, small teaspoon or your finger, paint the base and sides of the mould so that you form a chocolate shell.  Let it set for a few minutes.

Step 2.  Place a small amount (teaspoon size) of fondant creme into the middle of the shell.  Ensure you don't overfill the mould with fondant otherwise it will make it difficult to fill with chocolate and the fondant will burst out of your finished chocolate.

Step 3.  Fill the remainder of the mould with melted chocolate.  Gentle tap it on the bench to remove any air bubbles and let it set.

Once fully set - remove the pieces from the mould and enjoy.  When you bite into your chocolate you should have a lovely sweet creme centre bursting into your mouth.