greystreak

Just wanted to say thank you for all the input . I think I figured out a way to do what I need to do before the choclate sets up . Because of the input given I was able to rethink my approach . i will still try out a couple of the suggestions this weekend . Again thank you .

I've seen chocolate transfer sheets used in molds and chocolate spread onto transfer sheets to create the pattern on chocolate but does any one know if you can use a transfer sheet to transfer the pattern onto a finished , cooled piece of chocolate ? If so , can you fill me in on the secret ? Thank you .

If you haven't tried it already I would suggest Optimater . It's not a chocolate beer but it has toffee flavor tones that make it interesting .