• candy coating
• chocolate transfer sheets
• perfection strips
• cookie sheet

Cut the transfer sheets into strips the size desired for each loop. Place the smallest size perfection strips on both sides of the cut transfer sheet, textured side up. Melt candy coating or melt and temper chocolate. Spoon over loop strips. Use a cookie sheet with a straight edge and drag over the perfection strips. (If not using perfection strips, do not use the cookie sheet but simply use a spatula to spread the chocolate.) Carefully lift the loop strip and move to a clean area so the strip will have a neat edge. Allow to almost set (generally 2-3 minutes). Form into a loop and place loop on side. Allow to set for several minutes and remove transfer sheet. Glue loops together with melted candy coating. The bow shown is on an 8” cake covered with a chocolate ganache. The strips were cut 3/4" x 6 1/2".

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.