Ann Reardon

Chocolate Decorations using Transfer Sheets

chocolate decorations for dessert

Chocolate transfer sheets allow you to add flair to your desserts. With plenty of patterns to choose from you are bound to find something that suits your style or event. The pattern is made out of coloured cocoa butter on an acetate sheet. When you apply the melted chocolate the cocoa butter melts and sticks to the chocolate.The mistake most people make when they get chocolate transfer sheets is that they do not plan out what to do with them.   If you use too much or too many designs on the one dessert it goes from looking classy to unstylish very quickly.  You can purchase chocolate transfer sheets from a range of stores. I bought these ones on ebay fairly cheaply.


Here are a few examples of how to use transfer sheets to make your chocolate decorations look beautiful.


1. Chocolate Collar or Cuff chocolate decorations ann reardon how to cook that

Here the design is used just on the bottom half of the cuff.  Because it is a strong design it would look overpowering if it was over the whole side.

Below is a chocolate cuff with a design on both sides of the chocolate.  If you want to fill your collar with mousse or something liquid you will need to make circle base and place your collar onto it.

2. Squares of Chocolate  

My personal favourite is to use squares of patterned chocolate around the dessert, and then top with a plain curl.chocolate decorations ann reardon how to cook that


3. Stripe

Just a tiny strip of patterned chocolate takes this dessert to the next level.  It is served with slow cooked vanilla strawberries.  To make these clean, hull and halve your strawberries then place in a ziplock bag with vanilla essence and about 1 Tablespoon of sugar.  Bring a pan of water to the boil then switch the heat to the lowest setting.   With the ziploc bag almost sealed push the base under the water, this forces the rest of the air out of the bag.  Close off the top and rest a wooden spoon over the bag so that it sits just under the water but not touching the base of the pan.  Leave for approx 15-20 minutes until strawberries are softened and a juice has formed from the vanilla and sugar.
chocolate decorations how to cook that ann reardon

You may also like this earlier post on other types of chocolate decorations.

Or how to temper chocolate in the microwave.

If you are not sure what type of chocolate to use the video below is for you…

by Ann Reardon How To Cook That

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22 Comments View Comments

  1. Rating: 5

    Very nice. Whether the chocolate transfer sheet can be fixed on the body of whipping cream frosted cake or mirror glaze ganache cake. Please guide me.

    • Hi Surendran, Chocolate transfer sheets are best used on chcolate. They are not always suitable for other pirposes. They definitely won’t work well on the cake finishes you mention above.

  2. Rating: 5

    Hi Ann,

    Your recipes are awesome. The minute things you work out for perfection is mind blowing. The way you exhibit creates interest in baking. Superb work.

  3. ang sarap na chocolate parag masarapppppppppppppppppppppppppppppppppppppppp nga ang chocolate ako na bi

  4. Wow!!! Ann you are an artist! I stumbled across your website and since then I have seen many of your videos on baking,frosting and chocolate making (and made them too).I must thank you for all the effort and the amazing videos you have posted .All the wonderful comments I have been receiving on my newly acquired baking skills from my kids and family is all due to you.
    If you get the time I would love to know how to make liquer chocolate.
    Thanks once again.

  5. Rating: 5

    Hi ,one more question… how,where and for how long to store edible chocolate transfer sheets.I stay in a warm climate.

    • hi shalu I store them in the cupboard in the packaging that they come in and have not had any trouble, australia is pretty warm

  6. Rating: 5

    Hi ann,

    i have a question, are the designs on the transfer sheets edible? what kind of ingredient is it? and one more, do you they are available here in the Philippines?

    thank you..

  7. Thanks so much i cant wait to get started 🙂 if i make chocolate panels in advanced hows best to store them so they dont ‘bloom’? Thank you!

  8. Thanks for a great and inspiring site. I have tempered chocolate and set some moulds when I take them out some are motely in colour
    what could I be doing wrong.

  9. I dont think we have transfer sheets here in the Philippines. 🙁 I really wanted to make these. 🙁

  10. Where do you get chocolate transfer sheet?

  11. Hello Anne,
    Love how you describe each step, it looks so easy! With the transfer sheet can you put straight onto a large cheesecake without chocolate?

  12. The cuff one for sure!

  13. Thank you Ann for sharing such techniques like this. Baking and Pastry is one of my passion but lost it in a while since I cannot yet lend myself to culinary school. But really thank God and I found you. Thanks to my brother who saw your video on Youtube. The fire on my passion is now alive again. Will visit your page more often now. 🙂 Merry Christmas!

    • Merry Christmas and Happy New Year to you Chris, i am glad you brother found the page for you.

  14. These are beautiful! I recently ordered a few transfer sheets and wasn’t sure how I was going to use them. This gives me some great ideas. I especially like the cuff you made with only half the design. Very classy! What is the dessert inside the cuff? I think you said cheesecake and I’d love to make that too! Thanks for a wonderful video and ideas!

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