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How to use transfer sheets?
Use brown or white chocolate couverture.
Prepare the crystallization of the chocolate.
For a quick and easy crystallising : In an oven or a warm chamber, melt the couverture between 45 and 50°C.
Once it has melted, incorporate approximately 1/3 of the unmelted couverture. Mix with a spatula. This will decrease the temperature to 27°C.
Then increase and maintain it to 32°C before applying the melted chocolate on the transfer sheet.
Apply the melted chocolate on the transfer sheet.
Spread it with a spatula.
Leave it at ambient temperature around 2 and 3 minutes before putting it in a cooler.
Before removing the transfer sheets from the chocolate, leave it at 6°C during 20 minutes.
