How to use
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.
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.
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