The whole of Christmas in a single sheet
For year-end productions where there is no time to multiply finishes by hand, the Pavoni Italia transfer sheet packs an entire Christmas world into a single sheet — one gesture, a complete decor, reproducible across your whole festive range.
Method 1 — Chocolates & Pralines
- Pre-cut the transfer sheet to the size of your mould or piece.
- Temper your dark, milk or white chocolate according to the finish you want.
- Fill the mould, or pour your piece directly.
- Place the transfer sheet, pattern side against the still-liquid chocolate.
- Leave to crystallise for around 20 minutes at room temperature.
- Carefully peel away the sheet from one corner: the pattern is revealed, imprinted in the chocolate.
Method 2 — Screen-Printed Chocolate Tuiles
- Pour the tempered chocolate directly onto the transfer sheet, pattern side against the chocolate.
- Spread with a crank-handled spatula for an even, thin layer.
- Cut into strips of the desired width, before the chocolate fully crystallises.
- Roll each strip around a cylindrical support to shape its characteristic curve.
- 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.
