Have you seen chocolates with pretty patterns on them in fancy chocolate stores and wondered how they were made? The technique involves using chocolate transfers. With a little practice, they’re simple to use and can dress up cakes, cookies, chocolates, and can garnish just about any dessert you come up with. Chocolate transfers are acetate sheets, embossed with cocoa butter and powdered food coloring. They come in hundreds of patterns and can be used with white or dark chocolate. I love their versatility and their ability to create a “wow” factor on something as simple as an Oreo.
Every year I make a batch of chocolate peanut butter truffles, (okay, technically not truffles - a peanut butter rice krispy filling 
covered in chocolate, but I choose not to be technical and will keep calling them truffles. It sounds fancier.) For New Year’s treats, I’ve used the same recipe, just changed the shape to accesorize it with this snowflake chocolate transfer. I also dipped Oreos in chocolate and added the same snowflake design to the top. To add a little variety, I garnished a few with white chocolate snowflakes and the new year numerals 2-0-1-0 using this technique.
Here is a quick how-to on using chocolate transfers on peanut butter truffles.
(skip to step #3 if using cookies.)
1. Make up a batch of the peanut butter truffle filling. Cover a 9″ X 13″ pan with parchment paper, allowing the edges to hang over the pan. Then spread the filling in the pan over the parchment paper and refrigerate.
2. Once cold and pretty solid, pull up sides of parchment paper and remove the filling from the pan. Used a small square cookie cutter to make peanut butter squares (a knife works too if you cut in straight lines). Put in the freezer to harden up.
3. Cut chocolate transfer paper a little larger than the candy or cookie you are covering. Melt chocolate or candy coated wafer in the microwave in a small bowl, removing every 30 seconds to stir. Once melted, dip squares in chocolate. Remove with a fork, shaking a little to allow the excess chocolate to drip back into the bowl.
4. Affix the chocolate transfer piece, embossed side (rough side) down and pat down on candy or cookie to make sure the transfer has fully adhered to the chocolate, and to pop any air bubbles that might have formed.
5. Put back in the fridge with the transfer sheet on top for 20 minutes. Then remove from the fridge and peel transfer squares off.
Where to find Chocolate Transfers:
Chocolate transfers are perfect for Valentine’s Day Treats! Prince Charming will definitely be impressed. Look how Melody at Sweet and Saucy garnished cupcakes. And if you haven’t checked out her blog, you must and if you live in Southern Cal, visit her bakery in Long Beach… She’s an inspiration!
