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Icinginks™ Prime Blank Chocolate Transfer Sheets - Pack of 50 Transfer Sheets size 11 inch X 5 inch


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Chocolate Transfer Sheets
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  • EDIBLE CHOCOLATE PRINTING LANDSCAPE PAPERS: The best quality Edible Chocolate Transfer Sheets in the U.S., commonly known as Choco-Transfer papers, made with a delicious layer of Cocoa Butter on acetate sheets. Perfect for all kinds of chocolate surfaces.
  • 50 SHEETS PER PACK: One Pack includes 50 unprinted chocolate transfer sheets with each sheet size of 11 inches x 5 inches. The printing must be done on the laminated part of the Choco Sheet with "mirror image" (T-shirt print) settings & set the print quality option to “High”.
  • PRIME BLANK CHOCOLATE SHEETS FOR BETTER VIBRANT PRINTS: The sheets are blank to give the best results for any design. For best results use white chocolates because dark chocolates may make your printed image look dull, due to the dark background of dark brown chocolate.
  • EASY TO CUSTOMIZE ANY CHOCOLATES: Create Custom Chocolate Candy, Pieces, Chips, Chocolate bars, Pralines. We recommend making the base with white chocolate for the transfer layer and use it for brown chocolate later for bright printed colors. You can use these transfer sheets with magnetic chocolate molds, silicone, 3D, polycarbonate molds, etc.
  • EASY TO PRINT WITH EDIBLE PRINTERS: Chocolate transfer sheets are easily accepted by the paper feed tray of the Canon printers.

This pack includes 50 unprinted chocolate transfer sheets with each sheet size of 11" X 5". You can create any design and print on chocolate transfer sheets using Icinginks Edible Ink Printer. These are great when you have a landscape image to print on the edible sheets.

Turn your chocolate candy, pieces, chips into a masterpiece and create professional-looking desserts with Icinginks chocolate transfer sheets.

How To Use The Icinginks Edible Choco-Transfer Sheets? 

  • The printing must be done on the laminated part of the Choco Sheet with "mirror image" (T-shirt print) settings.
  • You can insert the printed chocolate transfer sheet into a chocolate mold for making special chocolate shapes. Turn the mold upside down and remove the magnetic metal base plate and Place the Chocolate transfer sheet printed side up (you can cut them as per your design and mold choice), and pour the chocolate. Once dry, remove the chocolate from the mold and peel off the acetate sheet.
  • Simply spread melted chocolate on the printed transfer sheet, the design transfers to the chocolate as it cools and hardens producing a lovely visual effect.
  • Depending on the coat, it takes 15 to 60 minutes for Chocolate Transfer Sheets to dry. Make sure that the edible ink is completely dry on Chocolate Transfer (especially if you have a lot of black in your image) before pouring the chocolate. 

Important Instructions:

  • You should only use Chocolate Transfer Sheets with Canon Printers, made compatible for edible printing. Always keep your printer exclusively for edible ink printing. Epson and Brother printers are unable to grab onto the relatively slippery chocolate transfer sheets properly. Thereby you may get trouble feeding them through the printer. Epson printers are not great at being able to feed slippery sheets of paper.
  • Best Temperature for your chocolate Transfers: 28°C-33°C of the temperature of melted chocolate & 23°C-28°C should be the temperature of the workbench. For application, the temperature for dark chocolate should be around 31-32 degrees celsius, for milk chocolate, it should be 31-degree Celsius and for white chocolate, it should be 29 degrees Celsius.
  • Chocolate transfer sheets are made with cocoa butter, which can create spots in cold temperatures or can melt at high temperatures. We highly recommend purchasing one unit at a time with a "Keep It Warm" or, “Keep It Cool” packaging (as per your specific atmosphere) for protection.
  • Allow the printed sheets to dry at 20°C and a maximum humidity of less than 50%. If the humidity exceeds 50%, you must increase room temperature. Please make sure that the ink is absolutely dry before adding chocolate onto the sheets (dark colors need to dry longer than light colors). 

Instructions For Storing The Sheets: 

  1. Store your unused chocolate transfer sheets in a cool dry place and airtight container.
  2. Chocolate transfer sheets come with a shelf life of 12 months if stored properly
  3. Keep out of direct sunlight.
  4. Handle gently - do not stress or bend the sheets.
  5. Do not freeze.


  • Layne Moore

    Perfect for my daughter's last-minute birthday cake decision. The Chocolate Transfer Sheets arrived sooner than expected and it was so easy to follow instructions. My daughter loved her edible printed cake. Thank you!

  • Michael

    We thought we might have trouble peeling off edible chocolate transfer sheets from our baked pralines. But we found we had no trouble at all because of the thoughtful cocoa butter added on top. Images transferred easily and we now have a jar full of colorful snacks come nibble-time!

Product Details

Model Chocolate-Transfer-101
(L x W x H) 12"x9"x1"
Weight 1lbs

Ingredients and Nutrition Facts for Icinginks Blank Chocolate Transfer Sheets - Pack of 50 Transfer Sheets size 11 inch X 5 inch


Acetylated distarch adipate, white sugar, cocoa butter, acacia gum, distarch phosphate, polyoxyethylene sorbitan monostearate, glycerol, microcrystalline cellulose, vanillin, lecithin, titanium dioxide*.* titanium dioxide content: less than 0.3%


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