Two-Piece Transfer Chocolate Overlap
Use a guitar wire cutter to cut the chocolate on the transfer sheet into squares, then bond the larger and smaller pieces together.
Ingredients
white chocolate
to taste
dark chocolate (for imprinting the shop name)
to taste
transfer sheet
to taste
Instructions
1
Spread the Chocolate
Pour the chocolate onto three spots on the transfer sheet and spread it with a spatula about three times until it slightly overflows the edge of the sheet into a thin, even layer. Immediately peel it off together with the sheet, then clean any chocolate residue from the work surface.
2
Cut into Shapes
Once the chocolate has hardened enough that a light press with a spatula leaves a mark on the surface, run a blade along a guitar-wire cutter about 28 mm wide, drawing it toward your body to cut through. Rotate the transfer sheet 90 degrees and repeat the same cut in the perpendicular direction. Leave at room temperature until fully set, then peel off the transfer sheet.
3
Assemble
Using the transfer sheet imprinted with the shop name and the dark chocolate, repeat the same spreading and cutting process to produce pieces about 21 mm in size. Use tempered chocolate to glue the larger and smaller chocolate pieces together to complete the decoration.
