Cartoon Tiger Chocolate Transfer Sheets Food Chocolate Fondant Cake Transfer Mold

1. Slide the chocolate mold groove upwards.

2. Pour the melted chocolate into the groove,

3. Place the mold horizontally in an environment of about 20 degrees,natural cooling and avoid the flow

of chocolate.

4. After complete cooling, gently shake the mold, chocolate falls off naturally.

5. The patterns of the mold are completely transferred to the chocolate.

6. Finally get  beautiful chocolate chips.

Please Note:

1. Please select the epidemic of good chocolate.Chocolate need water heating, water temperature control in 50 degrees.

2. Please operate at room temperature. Chocolate easy to cool in low temperature, not easy to transfer.

3. Need to cool at 20 degrees under the natural before stripping.

In the summer or high temperature, when the temperature exceeds 30 , causing the transfer

paper ink to melt, then please do not touch the pattern, otherwise it will result in patterning,

transfer paper should be transferred to the refrigerator freezer (2 -7 ), placed 5 to 10

minutes, to be ink out after solidification, before use, please store the lower ambient

temperature!osion resistance and optimum temperature.

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