Patisdécor - Chocolate transfer for log cake decoration, classic Christmas

Add a touch of magic to your Christmas by choosing Patisdécor themed chocolate decoration mould transfers.

Ready to use, it is easy to use, even for beginners.

With this blister pack, you can make 9 chocolates with designs:

3 assorted Christmas tree decorations
3 assorted square decorations
2 log ends
1 decoration in the shape of a banner with the inscription ‘Happy Holidays’
Product advantages:

Ready to use: These transfers are ready to use as soon as you open them, saving you precious time when preparing your Christmas decorations.

Easy to use: Thanks to their simple and intuitive design, these transfers are extremely easy to use, even for novices in chocolate making. You'll have no trouble achieving impressive results.

Professional results: Renard Patisdécor mould transfers guarantee professional results. You can create flawless chocolate decorations that will dazzle your guests and add a touch of magic to your Christmas table.

The chocolate mould transfer is a PVC blister pack containing moulds ready to be filled. Each mould is printed with specific patterns that allow you to ‘print’ decorations onto your chocolates.

It is important to note that this transfer is designed for use with white chocolate or milk chocolate, allowing you to create vivid, contrasting designs that will enhance your chocolate creations.

Ingredients: cocoa butter, radish-apple-blackcurrant concentrate, colourings E100-E133-E132-E172.

Nutritional information per 100 g:
Energy: 3700 kJ / 900 Kcal - Fat: 100 g of which saturated fatty acids: 60.5 g - Carbohydrates: 0 g of which sugars: 0 g - Protein: 0 g - Salt: 0 g.

Instructions for use:

Melt approximately 100 g of chocolate in a bain-marie.
Carefully pour the melted chocolate into each mould and scrape off any excess.
Refrigerate for a few hours (until the chocolate has set) then carefully remove the plastic blister pack: your decorations are ready to use.
To ensure your chocolate transfers are a success, use couverture chocolate (high cocoa butter content).

In addition, we always recommend tempering the chocolate before use.

The chocolate transfer should be stored in its original packaging away from light and moisture.