Please note that IBC is now called Mona Lisa Studio. Your products could arrive with either brand on the packaging.

Floral chocolate transfer sheets, for baking and chocolatiering!

Whether it’s for a wedding, birthday, Mother’s Day, or even just a spontaneous act of kindness, these simple transfer sheets are the perfect way to add a fresh, springtime look to your chocolates and cakes!

If you’re in the world of baking, these chocolate transfer sheets can be used to decorate chocolate shards that can be arranged on the top to give your finished product an artistic, abstract edge. Or, to decorate the chocolate cake collar.

For those of you who prefer to work solely with chocolate, these floral chocolate transfer sheets can be used to brighten up individual Bon Bons or pralines, and they can be used on chocolate bars and disks.

To get the best results, you’ll want to use these sheets on light colours, such as white, cream and pastels.

How do I transfer the print from sheet to product?

1. Once you’ve tempered your chocolate and poured it into your chosen mould, simply lay your floral chocolate transfer sheet down over it, evenly, making sure it’s flat and flush to the surface of the mould. You achieve this by scraping along the surface, getting rid of any excess chocolate in the process.
2. Then, leave your chocolate to crystalise.
3. Once it’s set, gently peel back your transfer sheet and admire the finished result!

Can one transfer sheet be used twice?

Unfortunately, because the design is made from chocolate powder, which transfers completely to the product once it’s pealed, one sheet cannot be used twice. That's why, at Keylink, we provide 30 sheets per unit!