Feathers - Chocolate Transfer Sheet (x30 sheets) - PAVONI

The Flight of a Precious Plumage

Recreating the silky texture and movement of feathers without ever drawing it by hand: this Pavoni Italia transfer sheet captures this flurry of multicoloured feathers in a single gesture, for an airy lightness on every piece.

Method 1 — Chocolates & Pralines

1. Pre-cut the transfer sheet to the dimensions of your mould or piece.
2. Temper your dark, milk or white chocolate depending on the finish you want.
3. Fill the mould, or cast your piece directly.
4. Place the transfer sheet on top, pattern side against the liquid chocolate.
5. Leave to crystallise for around 20 minutes at room temperature.
6. Gently peel back the sheet from one corner: the pattern is revealed, printed onto 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

Already a fixture in your kitchen through your Pavoni moulds, Panier des Chefs offers this range of transfer sheets in the same spirit: ideal for finishing pieces made with Pavoni magnetic moulds, as well as pralines shaped in the Chocoflex range.

The right chocolate for a flawless finish

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