Ever wonder how fancy desserts at fancy restaurants look so fancy? Think professional chefs painstakingly paint those intricate designs on chocolate? Not so. The process is surprisingly easy. Chocolate Transfer sheets from Fancy Flours (a store offering everything the baker could possibly need to create edible art) take the mystery out of such desserts. The prints come in every imaginable pattern and colors–stripes, dots, fleur de lis, toile–ncluding those for holidays—pumpkins, eggs, hearts, snowflakes. And Fancy Flours offers instructions on their site. You simply pour melted chocolate on the sheets, let harden, and peel away. The best part is, the ease of the sheets belies the gorgeous final product, so you might be mistaken for a professional pastry chef.
How I used them: Last Christmas, I used Fancy Flour’s sheets for my food gifts. I laid the papers rough side up on a baking tray. Then I melted chocolate chips on the stove (by pouring some in a metal bowl over a saucepan with simmering water) and poured onto the transfers, spreading with a spatula. Stuck in the fridge until the chocolate hardened, broke up the pieces roughly to make bark, and peeled away the paper. You can also sprinkle chopped nuts or broken candy cane pieces on the chocolate after you spread with the spatula.
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