Chocoprint A-4 format 25 sheets A4 format, sheets, packed per 25 in a foil bag. These sheets have been developed for transferring colour prints onto white chocolate or coating. The sheets are provided with an image by means of a food printer. Chocoprint sheets are also called chocotransfer, chocolate transfer sheets, chocosheets, chocoprints or choco sheets.
What makes the specially developed chocoprint sheets so unique: The chocoprint sheets/sheets are designed exclusively for us. We offer the chocoprint sheets under our own brand, namely: 'Prints on Pastry'. The revamped packaging now also features many tips and tricks to help you work with chocosheets.
The advantages of the chocoprint sheets A4 format: - Quickly respond to current events with a delicious chocolate decoration - Easy to make small personalised chocolate decorations - Less sensitive to moisture than wafer, icing or frosty sheets - Even more possibilities with your food printer - With one and the same sheet you can make chocolate lollipops, logo galettes, flicks with image, photo cakes, break chocolate, logo chocolates etc. - Small investment
Processing: Place the Chocoprint Sheet in the printer, there are two options for this: - Insertion via top printer feed (not every printer has this option): Place Chocoprint Sheet with the side to be printed facing forward. - Feed via lower drawer of the printer: Place Chocoprint Sheet with the side to be printed face down in the drawer.
Processing advice i.c.w. white chocolate: 1. Print the Chocoprint sheets with desired print in mirror image. 2. Let the chocoprint sheets dry for ±2 hours (the longer, the better) in a room with a relative humidity <50% and a temperature above 20°C. 3. After tempering above 32°C, process the white chocolate in a room on a surface that is not too cold. 4. Pour or spread the chocolate to the desired thickness or spray white chocolate flicks on the printed Chocoprint Sheet according to the application. 5. Place the Chocoprint Sheet (provided with chocolate) in the refrigerator for ±10 minutes. Remove from the refrigerator and carefully remove the plastic protective sheet from the chocolate. If you want to store products with a chocoprint in the freezer, it is best to finish the print with the BrandNewCake Gloss Spray.
Processing advice for chocoprint sheets in combination with ganache / coating: 1. Print the chocoprint sheets with desired print in mirror image. 2. Let the chocoprint sheets dry for ±2 hours (the longer, the better) in a room with a relative humidity <50% and a temperature above 20°C. 3. Bring the ganache/coating to +/- 33°C and spread a thin layer on the print. 4. Place the print in the freezer or refrigerator for a few minutes until the print slightly warps. 5. Remove the plastic sheet from the print and place it on the pastry/cake. 6. Don't use the sheet right away? Then place it in the refrigerator for as long as possible.
Failure to release the ink indicates that the chocolate has not dried properly and/or is too cold and/or ambient temperature. The chocolate prints contain a thin layer, which detaches quickly. This can be avoided by over-packing the sheets as little as possible.
Storage advice: Store in a dry and cool place in original packaging at room temperature.
Nutritional value per 100 grams: Energy: 2180 kJ / 521 kcal Fats:25 g of which saturated fats: 18.75 g Carbohydrates: 50 g of which sugars: 25 g Protein: 25 g Salt:0 g
Chocoprint sheets A4 size (25 sheets) 
