The Chocolate Life

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I have been having some problems getting a consistent shine when attempting to make my own transfer sheets with colored cocoa butter. The cocoa butter I use appears to be in temper. I am usually dripping the cocoa butter on a sheet of clean acetate and ten brushing it out. When I place the sheets on chocolate, and after I let the chocolate set overnight, and then remove the acetate, I find parts that are shiny and spots that are dull. Any suggestions?

Tags: Colored, butter, cocoa

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