How to Use Chocolate Transfer Sheets

Once the chocolate has begun to set but is not yet hard, you can cut it into your desired shapes. One of the easiest ways to do this is to use a large sharp chef’s knife. Simply press the knife down into the chocolate and create squares, rectangles, or triangles. If you find that a large amount of chocolate is sticking to the knife, or is being “dragged” through the cuts, wait another minute or two for the chocolate to set further. After you have made the cuts, let the chocolate set completely at room temperature, or speed up the process by carefully placing the sheet in the refrigerator.