How to Use Chocolate Transfer Sheets

After the cuts have been made, allow the chocolate to set completely at room temperature or in the refrigerator before carefully popping them away from the sheet. Use them to decorate cakes, cupcakes, or other pastries. This method typically produces more waste, as the chocolate that surrounds the cut-out shapes is often oddly formed and unattractive. If the chocolate is dark, you can save it and re-melt it with additional candy coating. The small amount of cocoa butter and coloring from the transfer sheet will not be visible once it’s re-melted.