Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

ISO custom transfer sheets for chocolate wafers/discs


Recommended Posts

I know that American something or other in Atlanta does them, but I have an event that conflicts with their vacation schedule. Are there others in the US that are doing custom wafer? This will go on top of 80 pastries I'm making for a wedding.

Link to post
Share on other sites

for such a small number, it might not be cost effective to do it this way. most places call for a large amount of money up front for set up and a minimum order of several hundred (i ordered from American Chocolate Designs a few years ago, but price wasn't an object for the order).

here is another site that claims to make custom transfer sheets but they don't have any info readily available on their site.

is there another way to do this, like just making a piped design...monogram or something for the top of the dessert?

edited to add: some places do generic messages that might be cheaper, but if your customer wants something very specific you might be out of luck. you could always ask Kerry to help you out since she's sort of figured out the whole silkscreening thing! don't kill me Kerry :wink:

Edited by alanamoana (log)
Link to post
Share on other sites

thanks. And Alana, I showed the pricing to the customers and they said, "Oh, that's not bad" which gave me a clue as to what range I could price my pastries :) They would need to buy 1000, so I suggested they make little gift bags with a business card sized note thanking their guests for attending along with the extra chocolates - they loved that idea. And as for the design...1) my piping skills are not where they need to be and 2) it is a very intricate monogram.

Link to post
Share on other sites
I just noticed on Tomric's site that they are doing them as well - 3 to 4 week lead time.  Look under ingredients.

Kerry.

We can do them faster than that if needed . . .but for the project in question an inexpensive mould sounds good too and clearly, that's in our (Tomric's) wheelhouse.

brian

Link to post
Share on other sites
I know that American something or other in Atlanta does them, but I have an event that conflicts with their vacation schedule.  Are there others in the US that are doing custom wafer?  This will go on top of 80 pastries I'm making for a wedding.

Chef Rubber makes custom transfer sheets.

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

Link to post
Share on other sites

Thanks everyone. I'm definitely in no position to make my own transfers and really I'm not interested in punching out 80 circles especially since the customer is willing to pay. They accepted my bid yesterday which included buying a short case of 1 1/4" discs from American Chocolates which worked out to be .24 per disc for 240 discs and a guarantee that I would have them in hand a week before the event. Good deal all around in this instance.

Link to post
Share on other sites
...I'm not interested in punching out 80 circles...

just for future reference: there are sheets you can get from chef rubber, called chablons, that are used for making chocolate discs and other shapes in bulk by spreading tempered chocolate on them. you can also have transfers made to fit your chablons and thus make your own custom items.

Link to post
Share on other sites

I just inquired with my local chocolatier, CFC Chocolates, about signature transfer sheets and Chef Patrick said the one time set up fee is $275 using his source, which he didn't declare. I can ask if your interested.

It is good to be a BBQ Judge.  And now it is even gooder to be a Steak Cookoff Association Judge.  Life just got even better.  Woo Hoo!!!

Link to post
Share on other sites
  • Similar Content

    • By Douglas K
      I made my fifth ever batch of chocolate over the weekend, a 45% milk chocolate. I did the usual warming of everything, and the batch started off without a hitch. After running 24 hours I got ready to cool the chocolate to temper, and the stone seemed awfully hot. Sure enough the chocolate was 147 degrees F. Normally it comes out at around 120. The chocolate seemed kind of thick, but this is my first batch as low as 45%, so not sure if that’s normal. The chocolate tempered just fine, and tastes fine for have gotten so hot. I’m wondering if I got a minuscule amount of water in the batch? I’m not sure how that would have happened, though thinking of everything ad nauseum I can think of possibilities. The ingredients themselves are all ones I’ve used before without issue, though first time with the roasted nibs, but they came from the same reliable source as all my other nibs. Just curious if anyone else has seen this happen.
    • By Wisper
      Hi, 

      I need to make portions of exactly 12g (=0.423oz) of truffle ganache. 
      These truffles will be packed in a cardboard box with the total weight written on the package - so I cannot mess up... 

      What solutions do you have to control the weight of the ganache for truffles?
      I tried to measure them on the scale but it's time consuming and not very reliable... 
       
      I bought a silicone mould - the cavities are too small and the ganache seems to stick to the mould.
       
      Have you tried to make your own shells for truffles?
      It's not very clear how many cm in the mould will translate in how many grams in the product....
       
      any suggestion will be appreciated.
    • By Douglas K
      I am new to chocolate, but have been a home cook all my life. I have been reading here for awhile as I go on my chocolate journey. I learn a lot from the things I read here, but I really don’t have a lot to contribute since I am such a novice, especially with chocolate, so I thought I’d share something light with the community to hopefully give you something fun to take your mind off of some of our intensity these days. Sunday I made my second batch ever of bonbons, and they’re made with my own chocolate, a lavender ganache filling with a little taste of salted caramel. I saw this little guy on top of one of my leaf bonbons offering to protect it from any renegade bugs as they sat on the counter. I love these little jumping spiders, and they’re welcome in my house any time. Cute little sucker who hung out for quite awhile. Anyhow, something lighter for your day.

    • By eglies
      Hello everyone. 
       
      Ive encountered some issues with my truffles. 
      I use truffle shells and have made a caramel recipe and it seems to be leaking. Any tips on what i should do?
       
      Attached is a photo to show a clear image of what i am describing!
       
      Thankss 😀
      IMG_6005.pdf
    • By Chris Hennes
      I'm making another cooking video, this time about a chocolate cake from The Geeky Chef Cookbook. And the frosting recipe is basically garbage: 1 stick of butter to 165 grams (1 3/4 cups!!!!) of cocoa powder. So in the video I need to say something along the lines of "A normal frosting recipe has more like XX cocoa powder per stick of butter." So can I get a quick spot-check here? For your preferred cocoa-powder-based frosting recipe, how much cocoa powder per stick of butter? I don't actually know how much I added in the end, the cameras were rolling so I just added cocoa and sugar until it tasted good!
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...