Transfer foil Halloween Night 2-coloured 30 sheets each 30 x 40cm
Simply make your own chocolates
- perfect for chocolate, pralines or sweets
- 30x40cm
- 30 sheets
In stock Same-day dispatch if ordered by 13:00
Halloween Night" chocolate transfer foil
- Motif: Pumpkin, cat, ghosts, bones
- Size: 30x40cm
- Quantity: 30 sheets
- E171 - Titanium dioxide free
Immerse yourself in the gloomy atmosphere of a magical Halloween night with our "Halloween Night" chocolate transfer film. These foils are printed with an impressive variety of motifs, including bones, ghosts, cats and pumpkins. They are perfect for making chocolates, bonbons and chocolate creations.
The "Halloween Night" transfer film is a real feast for the eyes for anyone who loves the special flair of the spookiest night of the year. The detailed motifs turn your sweets into little works of art.
With a size of 30x40cm, each film offers enough space for a wide variety of chocolate products. Whether chocolates, sweets or chocolate bars - there are no limits to your creativity.
The transfer films are made of special material that meets the highest standards of the food industry. They are safe, hygienic and can be used without hesitation for the preparation of sweets.
One box contains a total of 30 sheets of "Halloween Night" transfer film. This means that you have enough material for numerous sweet creations ataben.
Manufacture:
- Melt 2/3 of the chocolate coating 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
