Chocoprint sheets Bonbon size (100 sheets)

Chocoprint sheets Bonbon size (100 sheets)
Sheets, packed per 100 in a foil bag. These sheets are designed for transferring colour prints onto chocolates in combination with specially designed magnetic bonbon moulds. So you can use them to personalise your chocolates! Think for example of your company logo, or a personalised bonbon or petit four for a special occasion. The sheets are provided with an image using a food printer in combination with the chocolate artist programme. The chocoprint sheets bonbon size are easy to use,  remain beautiful for a long time, even after processing.

Chocoprint bonbon sheets are also called bonbon sheets, chocoprints bonbon, edible bonbon sheets, chocolate transfer sheets bonbon.

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 packaging has also been updated, on this there are now many tips and tricks for working with chocosheets.

The advantages of chocoprint sheets bonbon size

• Quickly respond to current events with a delicious chocolate decoration
• Easy to make small personalised chocolate decorations
• Less susceptible to moisture than wafer-, icing or frosty sheets
• More possibilities with your food printer
• With one and the same sheet you can make chocolate lollipops, logo galettes, pictorial flicks, photo cakes, breaking chocolate, logo chocolates etc.
• Small investment

Processing the Chocoprint sheets bonbon size
Place the Chocoprint Sheets in the printer, there are two options for this:

• Input via top feed of the printer (not every printer has this option):
  Place the Chocoprint Sheet with the side to be printed facing forward.
• Input via the printer's bottom tray:
  Place the Chocoprint Sheets with the side to be printed face down in the tray.

Processing advice in combination with white chocolate

1. Print the Chocoprint Sheets with the desired print in mirror image, the easiest way is with the "chocolate artist" programme.
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. Process the white chocolate after tempering above 32°C in a room on a surface that is not too cold.
4. Place the sheet with the printed side down in the magnetic-bonbon mould and carefully place the underside.
5. Fill the mould with white chocolate and vibrate (dribble) the mould to get the chocolate well into all edges and to remove any air bubbles. Wait until the chocolate has solidified to the right thickness and drain the excess chocolate from the mould, fill and finish as desired.
6. After the mould has cooled, remove the bottom and then the decal sheet. Now the chocolates can be released from the mould by gently tapping.

Failure to release the ink indicates poor drying and/or too cold chocolate and/or ambient temperature. The chocolate prints contain a thin layer, which detaches quickly. This can be prevented by over-packing the sheets as little as possible.

To print, a special guide set is needed, this is telephone or email at Baktoaal Bouwhuis. 

Storage advice:store dry and cool in original packaging at room temperature.

Ingredients:
Maize starch, cacaobutter, sugar, dried chicken protein, modified (maize)starch (E1422), potato starch, water, olive oil, salt. GMO-free and gluten-free.
For allergens, see fat printed ingredients. 

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
Proteins: 25 g
Salt: 0 g

Specifications

• Size per sheet: 123 x 260 mm 
• Number: 100 pieces