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Popular Questions
4 months ago
4 months ago
Store your unused chocolate transfer sheets in a cool, dry place and keep them out of direct sunlight. Proper storage prevents the cocoa butter coating from melting or deteriorating, ensuring high-quality transfers. See full answer »
4 months ago
4 months ago
No, the chocolate transfer sheets should not be frozen. Freezing can damage the cocoa butter coating and affect the transfer quality. See full answer »
4 months ago
4 months ago
The temperature of the workbench should be between 23 degrees C and 28 degrees C. Maintaining this temperature helps to ensure the chocolate sets properly and the chocolate transfer sheets remain intact. See full answer »
4 months ago
4 months ago
The chocolate transfer sheets are 8.5 x 11 inches in size. These dimensions match standard letter-size paper, making it easy to work with standard printers and fit onto typical chocolate molds. See full answer »
4 months ago
4 months ago
The best temperature for melted chocolate to be applied to the chocolate transfer sheets is between 28 degrees C and 33 degrees C. This temperature range ensures a smooth transfer without compromising the cocoa butter layer. See full answer »
4 months ago
4 months ago
Yes, Epson and Brother printers are unable to properly feed the chocolate transfer sheets due to their slippery nature. This is important to consider to avoid printer jams or printing errors. See full answer »

