Welcome to howtocookthat.net I'm Ann Reardon and today we are looking on how to use Chocolate
Transfer Sheets.
Chocolate transfer sheets have a designer pattern in cocoa butter on a sheet that when
you then apply chocolate to it and peel it off the pattern sticks to your chocolate.
It can look really good with a dessert but if you use too much of it or too many patterns
on one dessert it starts to look a bit like a zebra in striped pajamas so I'm gonna show
you how to use it to make your dessert look classy.
Take your chocolate transfer sheet, cut a thin strip, turn it so that it's the rough
side or the cocoa butter side up and then apply chocolate over the top.
I've got some non-stick baking paper underneath this so that any of the chocolate left over
we can peel it off and use it for something else afterwards.
Spread it out in a thin even layer, and then allow it to cool a little bit and set a little
bit and then lift it up and move it to a new part of the sheet so that you have straight
edges along each side.
Next using your ruler, mark eight equal portions so that we can make eight equal squares to
go the whole way around our dessert.
Then run a knife through your chocolate at each of those divides and then allow to it
set.
For your curl on top, I'm not using the transfer sheet because again I don't want too much
pattern just enough to make it look good.
So for the curl, spread out the chocolate onto some plastic, draw a rectangle shape,
and then draw a straight line across the middle so that you end up with two long triangles,
then bend it around and place it inside a glass or a cup to hold it in a curved shape
and set that aside to set.
Once your chocolate squares are set, they should just peel off the chocolate transfer
sheet and have the pattern that was on the transfer sheet is now on your chocolate, so
place them around your dessert.
Grab the curls off the plastic and just split them into two triangles and place one on top
of your dessert now this dessert is chocolate cheese cake, I'll place the link to that recipe
Next we have a strawberry cheese cake with a strip of white chocolate over the top.
I'm using stripey chocolate transfer sheet.
I am just trimming off the end bit that I don't want, and then cutting one of the stripes
off.
Then place it cocoa butter side up so rough side up on a piece of non-stick paper then
for this one I'm gonna use the white chocolate and pour that over the top.
A lot of people ask what sort of chocolate should I be using.
I've done a separate video explaining what chocolate is the best chocolate to use for
your chocolate decorations so that will answer your questions there.
Place the strip chocolate side down over your dessert and trim it to the right length and
then leave that to set.
Once it is set firmly just peel off the acetate plastic and then that leaves the loop there.
I've finished it off with some vanilla strawberries which is just strawberries slow cooked with
some vanilla and a little bit of sugar.
We just pop those on the side.
And lastly I'll show you how to make the chocolate sleeve to go around a dessert so you can do
that single sided or double sided.
Find something in your kitchen that has perpendicular sides that goes straight up and down and then
wrap it in some non-stick paper or if you want a double-sided design wrap it in your
chocolate transfer sheet then for the design that I've showed you, I've got some plain
acetate with nothing on it and I'm using some of that at the top, and then the pattern at
the bottom.
Because once again I like it with just a hint of the pattern, not too much, i think that
looks a lot more classy.
Spread the chocolate over your vessel that you've chosen, and then place it at one end,
and simply roll it up.
Once it's rolled around so that you can see the top just push the end down onto the chocolate.
So that your ends are completely touching and continue to roll it the whole way around
making sure it's lined up when you meet it the other side and then just give it one more
roll to make sure it's smooth the whole way around and then take a knife and run it along
the edge the top and the bottom and then leave that to set.
Once it's set, gently ease the container that you used out and those edges that you've cut
around should just fall off.
Pull down on the middle paper and take that out again I'm just using non-stick baking
paper for that and then lastly peel off your acetate sheet from your chocolate transfer
and the pattern stays on and you end up with a pretty chocolate cuff that you can put over
the top of your dessert.
If you wanted to fill it with mousses something like that you can make your chocolate disc
or circle and join it to that on the base so that it's sealed, but in this case I'm
just gonna put it over the top of the dessert and top it off with a strawberry.
Thanks for watching.
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