It's easy to go out and buy pre-made chocolate transfers, but it's a lot more fun to make them yourself. Plus, you can make designs to match your latest confection to make the dessert stand out. You also get the advantage of making your dessert look professional.
- Skill level:
Other People Are Reading
Things you need
- Acetate sheet
- Cake stencil
- 1/2 cup cocoa butter
- Chocolate coating wafers
Lay out a sheet of acetate on your counter. Tape the four corners down to hold the sheet in place.
Lay your favourite stencil out on the sheet of acetate. Adjust it so it's in the centre of the sheet.
Place 1/2 cup of cocoa butter into a small microwaveable mixing bowl. Heat the cocoa butter in the microwave for 15 to 30 seconds, until the cocoa can be poured easily.
Quickly pour the cocoa butter along one edge of the cake stencil. Spread the cocoa over the stencil with the spatula, smoothing it out and filling in all the openings. Let the cocoa set up for about 15 minutes, then carefully remove the stencil from the sheet of acetate.
Lift the acetate from the counter, being careful not to flex it too much. Lay the sheet out in your refrigerator and allow it to completely cool for an hour, or until the cocoa has crystallised. You are now ready to use it on your next confection masterpiece.
- 20 of the funniest online reviews ever
- 14 Biggest lies people tell in online dating sites
- Hilarious things Google thinks you're trying to search for