Trim the transfer sheet to the required size, place it onto a non-stick board with the cocoa butter facing upwards and pour the tempered chocolate (Candy Melts) over the sheet until it is completely covered.

Spread the chocolate until it is a very thin (2mm-3mm) smooth, even layer. 

Once cooled (the chocolate will no longer be shiny), cut shapes with a thin sharp knife, peel the acetate off the printed chocolate and place on your dessert. 

40cm x 25cm