How to... Create Chocolate Shapes using Transfer Sheets ( Note: the images used below are using the Butterfly Chablon Mat, follow the same instructions when using the Round Chablon Mat or our other shapes available; Square Chablon Mat or Paisley Chablon Mat).

Basic Application:

Step 1. Get your equipment ready. (click on products below to see them in the Online Store - opens in new window)

Baking Paper to protect and cover your bench
The Round Chablon Mat
A Chocolate Transfer Sheet
An offset spatula or Perfection Strips

Step 2. Place some baking paper on your bench and then lay the Chocolate transfer sheet on top - rough side facing up (ie the side that has the chocolate on it). Place the Chablon mat on top making sure you can see a pattern through each chablon cut out.

Step 3. Melt some chocolate - you need around 210 g. I used a whole packet of 300g and it was way too much. Pour the melted chocolate along the top and left hand side.

Step 4. Spread the melted chocolate over the entire chablon mat so that an even amount of chocolate "drops" into each chablon cavity. You also want to try and get a clean finish around each cavity, so that the finished pieces have nice smooth, crisp edges.

Step 5. Let the chocolate set. I found room temperature was fine, as the chocolate is fairly thin, so doesn't take much time at all. If you are working in hot conditions, slip a baking tray under the baking paper and put it in the fridge to set. Once set, gently peel back the mat and your finished pieces will be revealed.

No more boring biscuits or cupcakes! - it's a great way to quickly turn something standard into something AMAZING!

These yummy treats will store in an airtight container for a while, so you can make them in advance as well.