Workshop2- Callebaut UK (13/14-01-2011)

Comment

Comment by xinhong liu on February 7, 2011 at 3:53am

Its my pleasure.  It's easy to accomplish this task. the reward is a confusing one: you need to make the decision  which side you want to display. the face or the bottom? they all look very pretty.

Comment by Vanessa Dionne on February 7, 2011 at 3:43am

Thank you so much, I need to try myself at that, thank you for sharing with us. Those pictures make me dream of travel the Europe, ahh wonderful.

Comment by xinhong liu on February 7, 2011 at 3:40am

Yes it's transfer sheet used for a good look bottom.

 

Very easy to do. You just need to cut a rough same size or slightly bigger size transfer sheet and apply chocolate ( enough to cover the bottom) and at last you need a scrapper to scrap the excess chocolate under the transfer sheet and you will get it. 

Comment by Vanessa Dionne on February 6, 2011 at 11:59pm

Hi, did u guys used a transfer sheet to bottom the chocolates? I was wondering, I have heard of people using clear mylar sheets to close their chocolates in order to have a perfect bottom, did it work well and was it easy to do?

Thank you.