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Chocolate Transfer Cups

Chocolate Transfer Cups


Transfer sheets are a sturdy but flexible plastic sheet coated with a mixture of cocoa butter and FSANZ approved food colouring, which has been etched with a repetitive design. They come in a wide variety of designs and colours.

You can use the transfer sheets on any flat chocolate surface or to decorate biscuits, cakes and deserts. Just apply the same basic application method to whatever you wish to decorate - you can achieve amazing and impressive results with ease.

Transfer sheets can be used with any type of chocolate. Milk or dark chocolate will show gold designs to their best advantage, white chocolate will highlight pastel or lighter colours with great effect. Each sheet is for one application only. You can cut sheets to the specific size you require and tape them together on the underside to make longer strips.

Christmas Chocolate Transfer Cups

Supplies: (click each and it will take you to each item in the On-Line Shop)

Step 1. Cut the transfer sheets into squares big enough to fit over the opening of the mould cavity.  You can cut them as individual squares or as one long strip to fit the length of the mould.


Step 2. Fill the mould to the top with melted chocolate.  Take your time to get the height of the chocolate perfect.  You need to ensure it is just level with the top of the mould.  Don’t over or underfill.


Step 3. Place the chocolate transfer strip smooth side up (textured side down) onto  the melted chocolate.


Step 4. Using a very gentle motion, tap the transfer sheet onto the chocolate so that the sheet adheres to the chocolate and you are smoothing the chocolate to the edges of the mould.  This may take some practice.  See tips below


Step 5. Let the chocolate set.  Always check the underside of the mould to see whether the chocolate has fully set.  If the chocolate still appears shiny and wet, then it is not ready.  If it appears dull and slightly retracted from the sides, then it is fully set.  The longer you leave the transfer sheets in tact, the more shiny finish will be achieved. 

Step 6.  Peel the plastic transfer sheet away and the pattern will have adhered to the chocolate.  To protect the chocolate, you can remove the chocolate pieces from the mould first, then remove the plastic.   You should be left with the finish product below.



Tips in case it goes a bit wrong!

If you get this happening, it means you didn’t get complete adherence of the chocolate to the transfer sheet in Step 4.  

The sections of chocolate that did make contact with the transfer sheet have set flat, but the rest of the chocolate that didn’t has been left behind.   

Practice makes perfect.  Do a couple and you will get to know the feel and the look of when good complete contact has been made.

If you get rough edges around the top of the mould, you can neaten them by turning the piece upside down (ie  so that the chocolate transfer design is on the

bottom of the chocolate piece) and sit it on top of the mould cavity.  

Photo on the RHS.  Gently press the piece downwards, so that the rough edges snap off against the side of the mould.




How to add a soft centred filling using Fondant Crème Filling

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