Melt candy coating or melt and temper real chocolate. Spread a thin layer of melted chocolate over the transfer sheet, with texture side up. Allow to “just” set and cut with cookie cutters or geometrical shapes using a pizza cutter. When hardened, break apart.
Shown: 1 1/4", 2" and 3" mini heart tier cake with cut-outs from cookie cutters.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.