Chocoprint sheets Bonbon size (100 sheets)

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

Chocoprint bonbon sheets are also known as bonbon sheets, chocoprints bonbon, edible bonbon sheets, and chocolate transfer sheets bonbon.

What makes the specially developed chocoprint sheets so unique?
The chocoprint 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 and now features lots of tips and tricks for working with chocolate sheets.

The advantages of chocolate print sheets in bonbon size

• Respond quickly 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, flikken with images, photo cakes, breakable chocolate, logo bonbons, etc.
• Small investment
  
  To print on the narrower bonbon sheets with this printer, you need a special guide set. Find the link to the guide set here.
  
  

Processing the Chocoprint sheets in bonbon format
Place the Chocoprint Sheets in the printer. There are two options for this:

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

Processing advice in combination with white chocolate

1. Print the Chocoprint sheets with the desired image in mirror image; this is easiest to do with the 'chocolate artist' programme.
2. Allow the Chocoprint sheets to dry for approximately 2 hours (the longer, the better) in a room with a relative humidity of < 50% and a temperature above 20°C.
3. After tempering, process the white chocolate above 32°C in a room that is not too cold 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 bottom.
5. Fill the mould with white chocolate and shake (dribble) the mould to allow the chocolate to run into all the edges and to remove any air bubbles. Wait until the chocolate has set to the correct thickness and allow the excess chocolate to run out of the mould, fill and finish as desired.
6. After cooling the mould, remove the bottom and then the transfer sheet. The bonbons can now be gently tapped out of the mould.

If the ink does not come off, this indicates that the chocolate and/or ambient temperature is not dry enough and/or too cold. The chocolate prints contain a thin layer that comes off quickly. This can be prevented by handling the sheets as little as possible.

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

Specifications

• Dimensions per sheet: 123 x 260 mm 
• Quantity: 100 pieces