Decorating Chocolate with Transfer Sheets by Mark Tilling

Description

Beginner | 18 min

Taught by Mark Tilling

Fancy chocolates with beautifully patterned surfaces are not just for professional confectioners. By working side-by-side with master chocolatier, Mark Tilling, you’ll learn how to use cocoa butter transfer sheets to create show-stopping desserts and decorations in all shapes and sizes. Use this technique as a finishing touch on a from-scratch masterpiece, or elevate a store-bought dessert with fanciful chocolate decor.

Learn how to:

Create a sheet of chocolate
Use transfer sheets to decorate chocolate
Use metal rings to create shaped designs
Scrape chocolate to make curls
Create your own transfer sheets

What you’ll get:

Detailed lesson on how to use colorful, printed transfer sheets to create edible chocolate decorations
6 HD video lessons you can access online anytime, anywhere
Detailed supplies list
Step-by-step expert instruction from master chocolatier, Mark Tilling
The ability to leave comments, ask questions, and interact with other students

Chapters

Decorating Chocolate with Transfer Sheets
Overview00:56
Materials00:43
Transfer sheet curls02:57
Speckled transfer sheet curls03:23
Transfer sheet cups05:16
Using stencils03:50
Decorating and finishing01:31

Materials

Here’s what you’ll need:

Equipment:

Mini pan molds - 2 ½” – 3” diameter rings (Mark recommends these ones from Amazon)
Ruler
Greaseproof paper - 2 sheets
Food grade clear acetate - 2 ½” x 20” strips
Rolling pin
Clean, new toothbrushes
Food stencil
Two palette knives
Scissors
Cutting board
Marble or garnet slab 30 x 40 cm
Ingredients:
Shortening to line rings
Printed/colored transfer sheets (Mark recommends these ones)
Colored cocoa butter (Mark recommends this brand)
300g white chocolate
300g dark chocolate
200g chocolate mousse