Transfer of the film "Zebra"
The transfer of the film is used to transfer the decorative pattern to the surface of the chocolate. Working with them is not difficult. On one side of the foil is a layer of cocoa butter (that is, the side that is not shiny), therefore care must be taken to minimize contact with the fingers when handling. It is on this side that we apply chocolate, we lay on unrestrained truffles or we put it in a magnetic form so that this side is a film in contact with chocolate. You can also apply hot chocolate to a thin layer on the foil, let it cool down and then pivot. Such a plate can be engraved or trimmed and served as a decoration for cakes, desserts or even candy. It can also be trimmed before it is moistened and shaped differently so you can create a chocolate bowl. Find more tips below. The films are also compatible with magnet molds for pralines that have a removable magnetic bottom. Then the foil is placed between the bottom and the glossy side down. These magnetic forms are also available in our store. The package contains 3 pieces. The size of one film is 26.5cm x 12.3cm
Brand: Chocolate World
Composition: sugar, colour E171, colour E132, colour E129*, colour E102**, soy lecithin
*this colour contain more than one colour of AZO
**Please note: Southampton colors can adversely affect children's activity or attention
According to EU 1169/2011 vegetable fats used as carriers don't require labeling.In this light, those carriers are not shown in the % composition, resulting in a total < 100%.
Chemical data and Legal data (calculated according to EU Directive 2000/36/EC) - moisture max. 0,4.
Keep cool, dry and dark.
Tip for using a film with a magnetic strip mold
2. Fill the form with chocolate and filling as with other praline molds.
3. Cool the mold, remove the bottom and remove the foil.
2. Praline chocolate chocolate.
3. Apply transfer film.
4. Cool the pralines and remove the foil.
All these variations, from those completely traditional to the most modern, are created with the idea and desire that everyone enjoy their passion for chocolate and work with it.