When I do a chocolate transfer I use candy melts. Yes, that is one way you can do it. But usually the "bottom" (down side) will be the top of your transfer.
This response will give you a "bump" and hopefully someone can give you a clearer answer.
There is a great tutorial here:
http://www.geocities.com/heathers_cakes2000/chocolatedemo.html?1109787013625
they are really easy and fun to do! Hope this helps!
You can do an outline and fill in the colors, true, but it will not be smooth and will have ripples and/or, it's a bit difficult to fill it all in and not have it spill over and cover more of your outline than you wish. Of course, that's because I'm not artistic, so being super precise isn't in me.
But if you pipe an outline on wax paper or parchment paper and do a MOSTLY fill in (not really layering, but for some detailed outlining, it might get layered over), then when it dries, you just peel off the paper and you have a perfect "back side" that shows your outline AS YOU DREW it and the filled in. they don't break very easily, so it's nto very difficult at all - easier than Frozen ButterCream Transfers for SURE.
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