Hi mint,
I believe that they are using blister transfer technology.
Very common in Europe for printed shapes.
Alas, I don't think that we can make it in-house with inkjet printers and transfer sheets.
Virgil.
Hi mint,
I believe that they are using blister transfer technology.
Very common in Europe for printed shapes.
Alas, I don't think that we can make it in-house with inkjet printers and transfer sheets.
Virgil.
Hi Laura if you cant find what you are after on forum, it can be a bit daunting to start and money dont grow on trees ( shame ) you can email me on dave12389@hotmail.co.uk and i will walk you through it step by step.
if you go to the CHOCOLATE ARTIST SOFTWARE/PRINTER talks you should get all your questions answered. Should be on page 2 or 3 of the discussions.
hello i am new to the printing of cocoa butter but i aminterestedto learn more about the type of printer
Dave, you soundlikeyou knowa lotabout it
do you need to have a special printer ?
do you have to temper the cocoa butter or will the printer do it?
how does it keep the cocoa butter at the tempered?
thanks
Laura
Hi mint not sure what they have used for the watch, dont know what printer you purchased from ebay or what transfer sheets you use, i have had perfect results with chocolate artist form deco, that is the software they use for printing on transfer sheets, i use the cocoa butter sheets from chocolate world i find them better than the ones deco sell.
You will need a canon printer you can purchase all from deco but you might find if you buy the items seperately it may be cheaper.
dave
Hi All,
I bought this chocolate watch from Chapon in Paris. It's 7.5 euros and only 9g. It had a photo of Audrey Hepburn printed on it. Can anyone tell which technique they used to print image on chocolate? Transfer sheet or food printer?
I bought an edible printer from ebay and a pack of chocolate transfer sheets,but it doesn't work...I already wasted 4 sheets I also tried frosting sheets.. result is not good..
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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.