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MoonChild

MoonChild

I use the same method as @RWood as well.  I've seen some of the more well known chocolatiers use transfer sheets mainly for branding purposes.  I find it helpful to cap with an acetate or guitar sheet if I ever slightly overfill my molds.  It helps to keep the chocolate cap higher than the filling. 

MoonChild

MoonChild

I use the same method as @RWood as well.  I've seen so of the more well known chocolatiers use transfer sheets mainly for branding purposes.  I find it helpful to cap with an acetate or guitar sheet if I ever slightly overfill my molds.  It helps to keep the chocolate cap higher than the filling. 

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