Instructions
Prepare the Transfer Sheets
Cut the chocolate transfer sheets into strips sized for each bow loop. For the bow shown, strips were cut ¾" wide by 6½" long. Keep in mind that longer strips create larger loops.
Set Up for Spreading
Place a transfer sheet strip textured side up on your work surface. Position the smallest perfection strips on each long side of the transfer sheet. These strips help ensure an even chocolate thickness.
Apply the Chocolate
Melt candy coating according to package directions, or melt and properly temper chocolate. Spoon the chocolate over the transfer strip, covering it fully.
Smooth the Surface
Using a cookie sheet with a straight edge, drag it across the perfection strips to remove excess chocolate and create a smooth, level layer.
If not using perfection strips, spread the chocolate evenly with a spatula instead.
Clean the Edges
Carefully lift each chocolate-covered strip and move it to a clean area of parchment or silicone. This prevents messy edges and keeps the loops neat.
Wait for the Right Set
Allow the chocolate to sit until it is almost set—usually about 2–3 minutes. The chocolate should be flexible but no longer runny.
Form the Loops
Gently bend each strip into a loop, pressing the ends together slightly. Place the loop on its side so it keeps its shape while setting.
Finish and Assemble
Once fully set, carefully peel off the transfer sheet to reveal the design. Use a small amount of melted candy coating as “glue” to attach the loops together and form a bow.
Helpful Tips
Work in a cool, dry room to prevent soft or streaky chocolate.
If the chocolate sets too fast, wait a few seconds longer before forming loops.
Practice with a few test strips to perfect your timing.
The bow shown was placed on an 8” cake covered in chocolate ganache, but these bows work beautifully on cupcakes, dessert platters, and specialty cakes too.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
