Hello Everyone, I have been reading and learning for some time on here and appreciate all of the wonderful experience and sense of community. I have a question regarding transfer sheets. I am a chocolatier in Northern California and have a small four flavor assortment with a transfer sheet design on each. I use a small square magnetic mold, El Rey 73.5% couverture, adhere my transfer sheets to the metal mold backing with a damp rag (I wipe the metal with the damp rag and then press bubbles out with a piece of parchment paper as recommended by my transfer sheet manufacturer). The issue is that our of the four designs I have, two of them have a solid colored cocoa butter background and two have a simple design in the center and the designs without the colored backgrounds come out fine 90%+ of the time. However, the designs with the solid backgrounds do not. I am lucky if I get 25% out in usable shape. The ambient temperature in my kitchen is about 68 and less that 60& humidity on average. I do not normally hit my molds with a hairdryer, although I have tried it and it has not helped with the release. I fill, vibrate, dump, vibrate again, turn over, scrape, and have into the refrigerator within three minutes. I allow the molds to sit in the refrigerator for about 20 minutes, then remove and fill with ganache I have made the day before, which I then reheat just enough to be able to fill my molds, then allow to solidify again. They sit maybe an hour to become solid again, then I hit with a hair dryer to soften the edges and bottom. I return them to the refrigerator for a few minutes before unmolding. I have worked with the couverture at 88, 89, 90, and 91 and it makes no difference. I have tried leaving them overnight, slamming them out of the mold instead of popping the metal off the back (this normally makes the plastic pull off the chocolates and results often in the cocoa butter pulling off) however sometimes I can get the metal off without the plastic pulling off and then I can sometimes peel the plastic off slowly and get better results. I just feel like there has got to be a better way!Any advice you all can offer would be so appreciated. I am at the end of my rope... Shelley Fields www.wickedbonbon.com