Anyone having luck getting transfers to work consistently on white chocolate? I'm finding that the pre-crystallized white chocolate isn't warm enough to melt the image off the transfer sheet. These same transfers work perfectly on dark chocolate.
Any thoughts? Thanks!!
Never had any problems with white chocolate and transfers. I use the chocolate at 88 degrees. I generally use either El Rey or EGuittard.
These two are the usual ones I make, and never had a flop.
How long do you leave them before unmolding? It helps if you can leave them overnight, even though I have rushed them and they still worked.