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Choco & Meringue Help & Support

Choco Sheets Product Specification & Ingredients

Choco Sheet Ingredients:

Cornflour, Cocoa Butter, Sugar, Dried Egg White, Modified Starch E1422, Potato Flour, Water, Olive Oil, Salt

How to use:

Once you have printed your desired image on the Choco Sheet as mirror image, simply pour the warm (melted) chocolate on the sheet, using any mould you have available. Once the chocolate has hardened, simply peel off the plastic backing sheet. The printed image will have transferred onto the chocolate surface as if by magic!

Meringue Transfer Sheets Product Specification & Ingredients

Meringue Transfer Ingredients:

Thickener E1422, Sugar, Water, Maltodextrin, Potato Starch, Stabilizer E414, Humectant E422, Emulsifier E435

How to use:

Print your individual design on the transfer sheet (as mirror image), and place the transfer sheet (printed side up on a baking tray). Apply the meringue mass (egg white and sugar) onto the transfer sheet in the desired shape, using a piping bag. Place the baking tray with the transfer sheet in an oven pre-heated to 80 degrees Celsius and allow to bake for approximately 2 hours (exact baking time will depend on the size of your meringues). Leave the oven door slightly ajar to allow moisture to more quickly escape. Remove the tray from the oven and gently remove the sugar kisses from the transfer foil. The image will have transferred onto the surface of the meringue - voila!

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