Icinginks™ Prime Blank Chocolate Transfer Sheets - Pack of 50 Transfer Sheets size 11 inch X 5 inch

This pack includes 50 unprinted chocolate transfer sheets with each sheet size of 11" X 5". You can create any design and print on chocolate transfer sheets using Icinginks Edible Ink Printer. These are great when you have a landscape image to print on the edible sheets.

Turn your chocolate candy, pieces, and chips into a masterpiece and create professional-looking desserts with Icinginks chocolate transfer sheets.

How To Use The Icinginks Edible Choco-Transfer Sheets? 

• The printing must be done on the laminated part of the Choco Sheet with "mirror image" (T-shirt print) settings.
• You can insert the printed chocolate transfer sheet into a chocolate mold for making special chocolate shapes. Turn the mold upside down and remove the magnetic metal base plate and Place the Chocolate transfer sheet printed side up (you can cut them as per your design and mold choice), and pour the chocolate. Once dry, remove the chocolate from the mold and peel off the acetate sheet.
• Simply spread melted chocolate on the printed transfer sheet, the design transfers to the chocolate as it cools and hardens producing a lovely visual effect.
• Depending on the coat, it takes 15 to 60 minutes for Chocolate Transfer Sheets to dry. Make sure that the edible ink is completely dry on Chocolate Transfer (especially if you have a lot of black in your image) before pouring the chocolate. 

Important Instructions:

• You should only use Chocolate Transfer Sheets with Canon Printers, made compatible for edible printing. Always keep your printer exclusively for edible ink printing. Epson and Brother printers are unable to grab onto the relatively slippery chocolate transfer sheets properly. Thereby you may get trouble feeding them through the printer. Epson printers are not great at being able to feed slippery sheets of paper.
• Best Temperature for your chocolate Transfers: 28°C-33°C of the temperature of melted chocolate & 23°C-28°C should be the temperature of the workbench. For application, the temperature for dark chocolate should be around 31-32 degrees Celcius, for milk chocolate, it should be 31 degrees Celsius and for white chocolate, it should be 29 degrees Celsius.
• Chocolate transfer sheets are made with cocoa butter, which can create spots in cold temperatures or can melt at high temperatures. We highly recommend purchasing one unit at a time with a "Keep It Warm" or, “Keep It Cool” packaging (as per your specific atmosphere) for protection.
• Allow the printed sheets to dry at 20°C and a maximum humidity of less than 50%. If the humidity exceeds 50%, you must increase room temperature. Please make sure that the ink is absolutely dry before adding chocolate onto the sheets (dark colors need to dry longer than light colors). 

Instructions For Storing The Sheets: 

1. Store your unused chocolate transfer sheets in a cool dry place and airtight container.
2. Chocolate transfer sheets come with a shelf life of 12 months if stored properly
3. Keep out of direct sunlight.
4. Handle gently - do not stress or bend the sheets.
5. Do not freeze.