"I've only bought the one pack of sheets and those were from Tomric. I'm not doing a lot of chocolates right now, so I haven't had the need to buy anymore. I've had good luck with them, and the Pacifique logo is just printed…"
"You know, with all the problems you guys are having, I hate to say this. But, I've never had this issue. I've made toffee two ways. One, I scatter half the amount of chopped chocolate and nuts on a silpat.…"
"I've done it a lot. If I'm working with one type of chocolate (milk or white especially, since I don't run those as much), I'll try to get as many molds lined as possible. After they have set, I wrap each one in…"
"The top photo has white cocoa butter airbrushed over the printed image. The second photo has a thin layer of white chocolate that I simply piped in the mold over the image. Let that set and molded with dark chocolate.
"The pre-made sheets that are clear are made with cocoa butter, not any kind of ink. Edible ink printers only print with food coloring. They are not going to be the same as the commercially available ones.
If they are "white…"
"It's been a while since I bought them, and I may be wrong, but what I can remember is that they are coated with a mixture of cocoa butter, gelatin, maybe some type of egg white? I can't find the info I had, but it's supposed to…"
"I purchased my sheets from Tomric. I have never had any problems with the sheets, but have seen comments from others stating that they had gotten a bad batch, but others were fine.
The last inks I bought were from www.photofrost.com. I've…"
"I attempted some myself, and while they looked OK, I'm not a photographer. I had a professional take mine. Even though he wasn't a food photographer, he has been doing it more because he works for the chef I work for.…"
"Well, it's possible. I don't do that style of chocolates, so I can't offer much. I do know when I did mess around with trying that, I didn't leave the transfers on long enough, and they didn't adhere. You may…"
"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…"
"Adding water to chocolate is going to make it seize, and then it is useless.
You may just have to try different chocolates to test viscosity, they are all different. I personally don't want my chocolate thick for dipping. I prefer a…"