Chocolate Transfers & Wafer Paper Christmas

With Schoggi-Tattoos chocolate transfer sheets you can put stars, snowflakes and Christmas greetings straight onto chocolate – with a fineness that is almost impossible to paint by hand. In this category you will find 12 products: transfer sheets with Christmas motifs and edible wafer paper toppers for biscuits, cupcakes and cakes.

Which motifs are available?

• Stars: "Goldige Sterne", small and large stars and "Sternenmeer".
• Winter: snowflakes, snowmen and polar bears.
• Christmas: baubles, Christmas motifs, "Fröhliche Weihnachten" and "Süsse Weihnachten" (2 pieces).
• Wafer paper: "Weihnachtszeit" wafer paper toppers (20 pieces) and edible toppers with Christmas motifs (12 pieces).

How to use chocolate transfer sheets

The design is printed on a sheet and transfers onto the chocolate when it comes into contact with tempered couverture. For discs and bars, lay the sheet printed side up, spread the couverture thinly over it, cut or stamp out shapes as soon as it starts to set, and peel off the sheet once the chocolate is firm. For chocolates, cut small pieces and place them printed side down on the freshly sealed praline. Important: only properly tempered couverture gives a glossy design and a sheet that peels away cleanly.

Using wafer paper

Wafer paper toppers need a dry base, such as fondant, dried icing or couverture. A thin film of icing is enough to fix them. On whipped cream or moist fillings they soften quickly – so add them just before serving. Store wafer paper flat, dry and well sealed.

A touch of gold leaf or glitter from Gold, Silver & Glitter rounds off your decorated chocolate discs. You will find all other ideas in Edible Christmas Decorations.

Frequently asked questions

Which chocolate works with transfer sheets?

Dark, milk or white couverture – as long as it is tempered. Light and gold designs stand out especially well on dark chocolate, colourful ones rather on white.

Can I use transfer sheets on biscuits?

Yes, via a layer of couverture: spread tempered couverture over the biscuit, lay a piece of transfer sheet cut to size on top, printed side down, and peel it off once the chocolate has set.