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Question regarding transfer sheets

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Kris Schoofs
@kris-schoofs
11/19/11 13:29:29
9 posts

Thank you Gap & Rochelle for your valuable feedback. I'm excited to get started with the transfer sheets :-)

Rochelle
@rochelle
11/17/11 00:26:58
19 posts

I've also found the print sticks better if you let your chocolate set at room temperature before placing at a lower temp.

Gap
@gap
11/16/11 14:23:18
182 posts

As Rochelle says, the colour in the transfer sheets is cocoa butter, so treat the transfer sheets as if they were chocolate in terms of storage and in terms of letting them "set" before removing them.

Rochelle
@rochelle
11/16/11 00:41:36
19 posts

The transfer sheets are cocoa butter. Just keep them in a zip lock bag between 6c - 19c. I would let them set for a good 20 minutes but it all depends of how thick your chocolate is.

Kris Schoofs
@kris-schoofs
11/09/11 10:58:18
9 posts
Hi,

Any day now I'll be receiving my first chocolate transfer sheets. I was wondering what's the best way to store these? The place where I'm storing my chocolate usually has a temperature of about 15C, so I'm guessing this would also be a good temperature to also store the transfer sheets?

Can you clarify what's the maximum and minimum temperature for storingtransfersheets, cause when I'm doing moulded chocolates I lower the temperature toapproximately8C and I'm not sure if that might be too cold for the sheets to be stored (and therefore might have to temporarily remove the sheets from the cooler while making moulded chocolates)?

Also, when using transfer sheets, how long should you wait before removing the transfer sheets (chocolates made with the magnetic mould rest at 8C, while enrobed chocolates rest at 15C)?

Thanks,

Kris

updated by @kris-schoofs: 04/11/25 09:27:36

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