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Question regarding transfer sheets

Hi,

Any day now I'll be receiving my first chocolate transfer sheets. I was wondering what's the best way to store these? The place where I'm storing my chocolate usually has a temperature of about 15°C, so I'm guessing this would also be a good temperature to also store the transfer sheets? 

Can you clarify what's the maximum and minimum temperature for storing transfer sheets, cause when I'm doing moulded chocolates I lower the temperature to approximately 8°C and I'm not sure if that might be too cold for the sheets to be stored (and therefore might have to temporarily remove the sheets from the cooler while making moulded chocolates)? 

Also, when using transfer sheets, how long should you wait before removing the transfer sheets (chocolates made with the magnetic mould rest at 8°C, while enrobed chocolates rest at 15°C)?

Thanks,

Kris

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Replies to This Discussion

Permalink Reply by Rochelle on November 16, 2011 at 2:41am

The transfer sheets are cocoa butter. Just keep them in a zip lock bag between 6c - 19c. I would let them set for a good 20 minutes but it all depends of how thick your chocolate is.

Permalink Reply by Gap on November 16, 2011 at 4:23pm

As Rochelle says, the colour in the transfer sheets is cocoa butter, so treat the transfer sheets as if they were chocolate in terms of storage and in terms of letting them "set" before removing them.

Permalink Reply by Rochelle on November 17, 2011 at 2:26am

I've also found the print sticks better if you let your chocolate set at room temperature before placing at a lower temp.

Permalink Reply by Kris Schoofs on November 19, 2011 at 3:29pm

Thank you Gap & Rochelle for your valuable feedback. I'm excited to get started with the transfer sheets :-)

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