How to use

Basic Application:

To Create Shaped Pieces

Step 1. Lay chablon on chocolate transfer sheet.

Step 2. Pour approximately 2/3 pound melted candy coating or melted and tempered real chocolate over the chablon, fillling the first row on two sides.

Step 3. Smooth with a confectionery blade, perfection strips,  or other straight edge, spreading at an angle.

Step 4. Slide transfer sheet with chablon onto a cookie sheet and place in refrigerator for 5 minutes.

Step 5. Invert and remove transfer sheet.

Step 6. With gloved finger press gently to remove chocolate pieces.

Truffle Sandwiches

Step 1. Create shaped pieces following directions above.

Step 2. Mix truffle recipe below.

Step 3. Pack truffle mixture in pastry bag fitted with a #21 tip.

Step 4. Pipe truffle mixture on top of one shaped piece.

Step 5. Place a shaped piece on the piped truffle mixture.

Truffle Recipe

• 2½ cups (¾ pound) finely chopped real chocolate

• 1 cup heavy cream

• ¼ teaspoon salt

• ¼ teaspoon vanilla

• Melt chocolate. Cool at least 98°. Whip cream until it holds a soft peak. Add chocolate, a little at a time, to whipped cream, stirring with a spoon. When all chocolate is added, stir in salt and vanilla. Chill in refrigerator until mixture is firm but not stiff (5-20 minutes). Beat with a spoon until fluffy. Do not overbeat.