||Create beautiful chocolate and praline with edible transfer images and also can be used to adorn all your cakes and pastries. Simple, convenient and fascinating!
Water, Talcom Powder, Glycerine,Palm Oil, Titanium Dioxide, Propylene Glycol, Liquid Glucose, Emulsifier, Beeswax, Gelatine, Modify Starch, Mica, Rice Bran Oil, Cocoa Butter. May contain any or all of following colours E133, E132, E102, E110, E122 & E124, E555, E171, E172.
*1 year shelf life with keep in dry room and away from Sun light.
Transfer Image Instruction
Melt chocolate at temperature of approximately 50°C. Lay transfer image sheet on even surface.
Spread melted chocolate on top of the printed transfer image sheet at approximately 1-2mm thickness.
Place chocolate into refrigerator at cooling temperature of 5°C to 10°C for approx 15 minutes, depending on the thickness of the chocolate.
When chocolate is set, peel away the backing sheet.
Prepare your cake decorations.