Cocoa butter transfers decorate chocolate and cakes with customized edible designs. Although you can purchase the transfers in a variety of patterns, you can make your own cocoa butter transfers by hand. The transfers allow you to add color, patterns and shapes to chocolate, and their appearance makes the finished delicacies look like artwork. Once you coat acetate paper with cocoa butter, it is possible to make a transfer sheet in less than one hour.
Things You'll Need
- Acetate sheet
- Cake stencil
- 1/2 cup cocoa butter
- Chocolate coating wafers
Place an acetate sheet on a countertop or table. Secure it with tape to keep it from shifting.
Position a cake stencil over the acetate sheet.
Warm 1/2 cup cocoa butter in the microwave for 15 to 30 seconds.
Pour the cocoa butter over one edge of the stencil. Gently smooth the cocoa butter over the stencil with a spatula. Ensure that the cocoa butter fills all the stencil cavities.
Allow the cocoa butter to set up for 15 minutes. Remove the cake stencil from the acetate sheet, and let the sheet cool before continuing.
Begin melting the chocolate coating wafers in a microwave-safe bowl. Microwave for 30-second intervals until the chocolate completely melts. You can also melt the chocolate in a double boiler.
Cut the acetate sheets into strips with scissors to make it easier for the melted chocolate to set.
Allow the cocoa butter to begin to crystallize or appear "gritty." Pour the melted chocolate over the crystallized cocoa butter, and smooth it with a spatula. Score the transfer sheet with a sharp knife or cookie cutters when the chocolate begins to dry. Invert the transfer sheet to peel away the acetate.