Easter Chocolate Transfer Sheet Box

Idea gallery #1113
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Easter Chocolate Transfer Sheet Box
Ingredients and Supplies
  • white, pink, green, yellow candy coating
  • easter egg transfer sheet
  • pink royal icing
  • candy centers- if desired
Melt pink, green and yellow candy coating. Fill egg shaped molds and allow candy to set, fill with candy centers if desired.
Cut out desired size and shape egg template. Use template to draw to eggs on the transfer sheet. Cut out both egg shaped pieces of transfer sheet. Place the cut transfer sheet on top of a silicone mat, or parchment paper, raised side up. Place the medium size perfection strips on both sides of the transfer sheet. Melt white candy coating. Pour over half of the transfer sheet, spreading it to nearly the edge. Use a cookie sheet with a straight edge and drag over the perfection strips - these strips allow for consistent thickness. Quickly lift the transfer sheet with the wet chocolate onto a clean area of the parchment paper to give the chocolate piece a clean edge. Allow to completely set and remove transfer sheet. Repeat with second egg shape. Cut the chocolate transfer sheet in a strip long enough to fit around the perimeter of the egg shape. You may need to tape strips together to make it long enough-- tape smooth sides. The strips should then but cut to the desired height, about 2". Place the cut transfer strip on top of a silicone mat, or parchment paper, raised side up. Place the medium size perfection strips on both sides of the transfer sheet. Melt white candy coating. Pour over half of the transfer sheet, spreading it to nearly the edge. Use a cookie sheet with a straight edge and drag over the perfection strips - these strips allow for consistent thickness. Quickly lift the transfer sheet with the wet chocolate onto a clean area of the parchment paper to give the chocolate piece a clean edge. Allow to set up until it is almost set (generally 5-10 minutes). Don't let it set too long, or it will crack when you try to put it around the egg shape. Quickly pick up the strip and place so it lines up with the edge of one flat egg shape (design side up). If transfer is set enough it should stand on it's on. Let set for 20-30 minutes. Pipe small bead of white chocolate on inside corner of box to add additional strength. Remove transfer sheet. Pipe pink royal icing trim along lid edge and bottom edge of box. Fill box with egg shaped candies.
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