I have been having some problems getting a consistent shine when attempting to make my own transfer sheets with colored cocoa butter. The cocoa butter I use appears to be in temper. I am usually dripping the cocoa butter on a sheet of clean acetate and ten brushing it out. When I place the sheets on chocolate, and after I let the chocolate set overnight, and then remove the acetate, I find parts that are shiny and spots that are dull. Any suggestions?
updated by @jonathan-doherty: 04/11/25 09:27:36
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@mychocolateshoppe
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@mychocolateshoppe
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@clay
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Posted a response to
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@clay
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Posted a response to
"F/S lot of Polycarbonate Chocolate Molds- Virginia"
"Is there contact information other than DMing you?"
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