Transfer foil for chocolate holly 2-coloured TO-free 30 sheets each 30 x 40cm
Make great chocolate decorations quickly and easily yourself
- Suitable for light and dark chocolate
- 30 sheets a 30x40cm
- Without titanium dioxide E171
In stock Same-day dispatch if ordered by 13:00
Transfer foil holly 2-coloured
- Quantity: 30 sheets
- Size: 30x40 cm
- Motif: Holly and sugar sticks in green and red
- Without titanium dioxide E171
You can now make your own sweet chocolate creations with our holly transfer sheets. The foils can be used to make pralines, sweets and chocolate.
Production:
- Melt the couverture 2/3 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 applying the couverture to the foil.
- Spread the chocolate on the foil with a spatula.
- Leave at room temperature for 2 to 3 minutes.
- Then chill the transfer foil in the refrigerator for 20 minutes and then remove the foil from the chocolate ab.
Tip:
The couverture should melt at a maximum temperature of 50 degrees. The working temperature is 30 - 32 degrees for milk and white couverture, 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
