Fun and easy to use, our Transfer Sheets create impressive chocolate decorations for biscuits, cakes, cupcakes, desserts, fudge, truffles, slices and more!

BASIC APPLICATION

Chocolate Bark:

Use a FLAT TRAY lined with baking paper for best results.

Lay the Transfer Sheet - printed side up.

Pour chocolate on top of the Transfer Sheet. 

We’ve used Roberts Thickness Guides to create a hard edge.

Flatten with Roberts Chocolate Smoother to create an even thickness.

Spread the chocolate all over the Transfer Sheet. Place the tray in the fridge to set for approx. 15 minutes.

Carefully peel away the plastic sheet.

Break into Bark pieces and decorate cakes, cupcakes, desserts, fudge, truffles, slices and more!