Snowflakes - Chocolate Transfer Sheet (x30 sheets) - PAVONI

Snow that never melts

For festive productions where every piece needs to carry the same winter signature, the Pavoni Italia transfer sheet gives the professional chocolatier a consistent fall of snow, reproducible piece after piece, without the uncertainty of hand-painted application.

Method 1 — Chocolates & Pralines

1. Pre-cut the transfer sheet to the size of your mould or piece.
2. Temper your dark, milk or white chocolate according to the finish you want.
3. Fill the mould, or pour your piece directly.
4. Place the transfer sheet, pattern side against the still-liquid chocolate.
5. Leave to crystallise for around 20 minutes at room temperature.
6. Carefully peel away the sheet from one corner: the pattern is revealed, imprinted in the chocolate.

Method 2 — Screen-Printed Chocolate Tuiles

1. Pour the tempered chocolate directly onto the transfer sheet, pattern side against the chocolate.
2. Spread with a crank-handled spatula for an even, thin layer.
3. Cut into strips of the desired width, before the chocolate fully crystallises.
4. Roll each strip around a cylindrical support to shape its characteristic curve.
5. Leave to crystallise, then gently peel away the sheet: the screen-printed tuile is ready to top off your plated desserts and entremets.

From Pavoni to Pavoni: a natural pairing

Your Pavoni lab companion, Panier des Chefs offers this range of transfer sheets in perfect harmony: ideal for finishing pieces from the Pavoni magnetic moulds, as well as pralines shaped in the Chocoflex range.

The right chocolate for a flawless finish

For a perfect set and clean release, choose Weiss professional couverture chocolate, available in 5 or 10 kg packs, along with the full range of nibs and pralines from the house. Discover the Chocolate & Cocoa range.