Transfer foil Easter-festive eggs 2-coloured TO-free 30 sheets each 30 x 40cm
Making chocolates with a motif, now very easy
- 30 sheets per pack
- Size: 30x40cm
- Ideal for chocolate, pralines and sugar
In stock Same-day dispatch if ordered by 13:00
Easter transfer foil "festive eggs"
- Quantity: 30 sheets
- Size: 30x40cm
- Motif: Easter eggs
- TO-free (E171 titanium dioxide free)
With our transfer foil hearts you can now make your own sweet creations from chocolate. The foils can be used for making pralines, sweets and chocolate.
Production:
- Melt 2/3 of the couverture at 40 - 45 degrees.
- Add the remaining couverture and stir. This cools the chocolate down to 27 degrees.
- Increase the temperature to max. 32 degrees before placing the chocolate coating on the foil.
- Spread the chocolate over the foil with a spatula.
- Leave at room temperature for 2 to 3 minutes.
- Then chill the transfer foil in the fridge for 20 minutes and then remove the foil from the chocolate ab.
Tip:
The melting temperature of the chocolate coating should not exceed 50 degrees. The working temperature is 30 - 32 degrees for milk and white couverture and 30 -33 degrees for dark couverture.
After melting, always mix the couverture well, do not beat - otherwise the couverture will become frothy.
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Azo-free
Barry Callebaut Germany GmbH
Im Mediapark 8a
50670 Cologne
