Transfer Sheets
Create stunning custom chocolates, meringues, and hard candies with our Universal Transfer Sheets. Coated with a premium blend including cocoa butter, these acetate sheets are designed to hold edible ink and release it perfectly onto hot or fatty mediums. Whether you are making branded chocolate pralines, custom "sugar stamp" meringue kisses, or crystal-clear isomalt lollipops, these sheets deliver crisp, high-definition transfers every time.
Compatible Mediums:
- Chocolate: Transfers logos and patterns onto white chocolate or candy melts.
- Meringue: Bake designs directly onto the bottom of cookies (Sugar Stamps).
- Isomalt: Creates a stained-glass effect on clear hard candies.
For floral encapsulation and gelatin transfers, we recommend using our 0.3mm Standard Wafer Paper for the best results.
To get the best results from your transfer sheets, precise temperature and handling are key.
Mirror Printing: Always print your image in Mirror Image (Reverse) mode on the coated side. The image will flip correctly once transferred to your dessert.
Chocolate Application: Pour warm (tempered) white chocolate over the printed sheet. Allow it to cool and harden completely before peeling off the acetate backing. Note: Images show up best on white chocolate.
Meringue & Isomalt: Pipe your meringue or pour hot isomalt directly onto the sheet.
The heat activates the transfer layer, bonding the image to the sweet treat as it cools/bakes.
