I dont understand. I have done fbct and done well but with the chocolate , why wouldnt the chocolate run or spread out like I can picutre melted chocolate doing. It seems like it would not be possible to get a crisp clean pic with lotsof detail because it would turn into a blob of chocolate. Does that make sense? I want to try it but I dont get it. Please help 
I have read on this forum so many times that it was a chocolate transfer, and I want to know what a chocolate transfer is!
steffla - The chocolate should spread fairly easily. My guess would be that the chocolate is either over or under heated. Sorry I can't be more help than that.
TheVienneaus - A chocolate transfer is like a FBCT but with chocolate instead of buttercream. I've never done a FBCT but the chocolate transfer was easy to do.
The chocolate does not spread out because you draw an outline first and then fill it in. When you do transfers, you pipe an outline and you do the details first because when you flip it over, it's the underside that you will see. You let the outline set for a bit so it hardens (not long at all because chocolate sets fast) and once the outline and details have hardened a bit, you "fill in" the rest of the chocolate and it stays within the confines of your outline. It really does work and it works well. I've done a lot of transfers. There are a few posts in the forums about chocolate transfers with hints, tips, etc . . . that are well worth reading. If you have any other questions, let me know as I'd love to help.
When I do a ct, sometimes I might have to let the chocolate cool just a *bit* in the bag so that it is not extremely runny when I go to pipe the outline. So temp plays a part. I use a #3 tip usually for the outline and it pipes pretty much like buttercream. (I've tried just snipping the ends of a plastic disposable bag and outlining without a #3 tip and have found this doesn't give me a good line.)
Let that dry before moving on to other details; then the filler.
The fill-in colors can be runnier (warmer) but sometimes I need to get a toothpick still to make sure it gets to the edges of the outline.
Just be sure not to get the chocolate too hot or it will burn.
When I'm finished I pop my ct in the refrigerator for a few minutes before I try to remove it from the waxed paper with a very sharp, thin knife.
The FSU and UM logo on the groom's cake(in pics) were done with chocolate transfers and the UM ibis had lots of fine detail and they came out great. I was amazed with the results. The biggest thing that helped me was using a reversed image that had color so I could really see the detail.
So the whole thing is done in candy melts in whatever colors you need?
So the whole thing is done in candy melts in whatever colors you need?
Yes. I use small parchment cones (I cut my parchment triangles in half or quarters depending on how much of a certain color I'll need) and that seems to work the best for me. I don't like using the disposable plastic bags for this and I don't like using a tip. I just make my parchment triangles so that they've got tiny openings and I can always snip the end if I need to pipe a larger amount and need to chocolate to flow faster. I have the best luck with fine detail using the parchment cones. Also, if you use cellophane or something similar rather than waxed paper, your chocolate transfer will have a glossier finish (I've even used a report cover that I have as it has the shiny plastic coating and that worked great). There are quite a few posts about chocolate transfers that are well worth reading and I agree that the Whimsical Bakehouse is a great resource . . . that's how I learned all about it!
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