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Post by cdrake on Jan 26, 2007 13:11:48 GMT -5
Hello all! I am new here, and quite frankly new to chocolate making...so new in fact I do not even have the proper equiptment yet (waiting on the santha that is!) but regardless, i have a question, and this may be putting the horse before the cart a little since i have not made any chocolate at all yet, but i would llike to know, how do they finish chocolate to make it look like this? www.richart-chocolates.com/b2c/chocolate/products/610see all of the beautiful designs on the treats? thanks and i sincerely look forward to getting to know all of you!
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Post by Sebastian on Jan 26, 2007 18:48:37 GMT -5
they're called transfer sheets. it's basically a sheet of acetate (plastic) that has a pattern of tempered, colored cocoa butter on it (think of the old iron on patches you used to use as a kid). Put the warm chocolate onto it, when it cools, peel off the plastic and you've got a nice design on it.
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Post by cdrake on Jan 27, 2007 10:53:08 GMT -5
oh wow, thank you, thank you very much!
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Post by Alchemist on Jan 27, 2007 11:40:03 GMT -5
they're called transfer sheets. it's basically a sheet of acetate (plastic) that has a pattern of tempered, colored cocoa butter on it (think of the old iron on patches you used to use as a kid). Put the warm chocolate onto it, when it cools, peel off the plastic and you've got a nice design on it. The Chocolate Doctor covers this rather nicely in her DVD's (vol 3 I think) that I carry. I can't suggest sources for it.
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Post by chocdoc on Jan 27, 2007 20:42:05 GMT -5
they're called transfer sheets. it's basically a sheet of acetate (plastic) that has a pattern of tempered, colored cocoa butter on it (think of the old iron on patches you used to use as a kid). Put the warm chocolate onto it, when it cools, peel off the plastic and you've got a nice design on it. The Chocolate Doctor covers this rather nicely in her DVD's (vol 3 I think) that I carry. I can't suggest sources for it. It's in volume 2 which is all about molding. Transfer sheets are great for getting a really neat effect. You can either use them in the bottom of a magnetic mold, or after you dip your squares of ganache you can place a cut piece of the transfer on to the top of the chocolate. After it has completely cooled you rip it off quick like a bandaid so you don't get hesitation marks on the surface. American Chocolate Designs makes some really nice transfer sheets. Here is a picture of some truffle bars I made using a PCB transfer that is made for decorating pastry. I can see the picture here, but no one else can. I'll add a link to it in eGullet if you are interested. Click here. If it takes you to the beginning of the thread, scroll to post #418 on page 12.
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