I’m loving how simple it is to make these stylish chocolate lollypops with transfer sheets, so they have become a standard feature at my market stalls now. Chocolate transfer sheets are made using coloured cocoa butter and come in a huge range of designs. You simply put wet chocolate onto the transfer sheet, and as it contracts/sets it will pull the cocoa butter off its plastic sheet and attach it firmly to the chocolate.
Callebaut UK has done an excellent video tutorial on these, posted on this page. It’s just 2.15 so you can see how easy these are to create in a very short time.
The professionals use a piping bag to pipe chocolate onto the transfer sheet to create a perfect circle. I use a spoon and blob it on, so the edges are a bit rougher. The important step is sliding the spatula under the transfer sheet to remove the bubbles and even out the surface, as seen in the video.
- Keoke coffee flavoured white and milk chocolate swirl with dates and coffee beans
- Red liquorice flavoured white chocolate with cranberries
- White chocolate with goji berries and sunflower seeds
- Dark chocolate with crushed peanuts
- English toffee flavoured milk chocolate with crushed walnuts
- Hundreds and thousands, sprinkles, chocolate chips, m&m’s … anything small, not too heavy, and decorative will suit