Transfer : 4 ways to use it

Decoration ideas & Tips

The transfer is a multi-use product that lets you decorate your creations. It can be used for lots of preparations. With the transfer, you can customise your creations or decorate them for the season. Easy to use, the professional chocolate transfer has an infinite number of forms to ensure it can meet your needs. 

What is a transfer?  

A transfer is a sheet of plastic that has a screen-printed design on it. The pigment used is made of cocoa butter, colouring and sometimes white chocolate.

The transfer can be used multiple times and adapts to whatever preparation you would like..

Learn about 4 uses of transfer sheets

Chocolatree Un transfert 4 utilisations

1. Chocolate

Transfers are mostly used on chocolate.

They can be found on the chocolate sweets, ice cream coating and plates. The last are placed whole on cakes or desserts. It can also be of broken to add volume and decorate whipped cream.

Recommended use for chocolate

Spread an even layer of warm chocolate on a transfer foil. Then refrigerate at between 4 and 6°C for 20 min. Remove the transfer foil and you’re done! For the best results, we recommend pressing the layer of chocolate in order to have a flat surface.

2. Mousse

It is often difficult to decorate a mousse.But with a transfer,  your mousses can be decorated with original designs.

You can opt to directly place the transfer foil on your preparation or the plate for actual decoration.

*Recipe made with a former product containing E171.

3. Short pastry

The transfer foil can be used on the short pastry used to make a dessert, decorative pieces and even cakes for children.

The transfer can have an infinite number of forms. Seasonal decorations can highlight a recipe throughout the year or be used to customise a birthday, wedding or baptism..

4. Desserts and chilled desserts

The transfer can be used for coating your ice creams and also for chilled desserts! That way you can offer customised and attractive desserts to both young and old.

Suggested uses for desserts

Spread a thin and even layer of ganache. The optimum temperature for the ganache is 32°C. Then arrange the biscuit then put everything in the selected mould. Freeze the preparation for at least 12 hours at -18°C.  Remove from the mould, remove the sheet when you remove the preparation from the freezer and leave it to warm up at room temperature.

*Recipe made with a former product containing E171.

At Chocolatree, we offer a complete range of transfers to enhance your desserts

To learn more about the colours and designs, just browse through our online catalogue!