I love chocolate transfers and use them a lot on my cakes. So I decided to try them on cookies and was so happy with the result! This is great for someone like me who is royal icing challenged and prefers the taste of chocolate to royal anyway. For this cookie, I just covered it with MMF and used pearl dust on the MMF, then I piped a castle scene, let it harden, and placed it on top by smearing a bit of melted chocolate on the top of the cookie. It looked good and tasted GREAT! The only challenge comes in when the back of your transfer isn't flat and smooth (which it usually isn't) because it doesn't lay as flat but you can rememdy that by piping a bit of buttercream or melted chocolate around the edge to add that finishing detail.
wow, that looks very time consuming. you did a great job though, its very pretty. love the little details, i could never do it though. 
Thank you!
debbie2881 - amazingly, it isn't that time consuming at all. It only LOOKS that way. It's basically just a sugar cookie that I covered with MMF as soon as it came out of the oven. Once it cooled, I painted the swirls on with pearl dust. Then, I made a chocolate transfer of the castle scene (chocolate transfers are pretty easy) and attached it to the top of the cookie. Not only is it easy but it TASTES good, too!
how did you get all the fine detail w/ the chocolate?
how did you get all the fine detail w/ the chocolate?
If you do a search on chocolate transfers in the forums, you'll find a lot of posts explaining it and giving great tips. Basically, chocolate transfers are a lot like FBCT. You melt the candy melts and color them with candy color, and I like to use parchment triangles to pipe them. You just trace an image onto waxed paper or acetate paper (like an overhead transparency or a report cover . . . you can buy it in rolls but so far I've been using a report cover that I had and it works well. The acetate gives it a glossier finish than the waxed paper). Anyway, you pipe in reverse, meaning you do the outline first, and let it set for a few minutes. Then you do the finer details, let them set for a few minutes, and keep adding to it until you are ready to fill in the background. Once it hardens (doesn't take too long at all) you flip it over and your image is on the front. Do pull up the posts in the forums as there are a lot of good hints / tips.
I assume choc. transfers are kind of like making choc. candies in molds as far as when you say doing it in reverse. I understand that process, but on cookies???? That's a LOT of work. Yours are adorable! When you put the MMF on the warm cookies, does it melt? Or when cooled, is it sticky? Does it harden? I'm intrigued with MMF. Haven't tried it yet.
vickymacd - Thank you! Doing chocolate transfers on cookies is not any more intensive than doing them on cakes. You just make the chocolate transfer, make sure it's thick enough to pick up, then attach it to the cookie. It really doesn't take much more time than you would piping a royal icing design on the cookie.
The MMF doesn't melt on the cookie. It does get soft and much more stretchy, pliable when warm so you just handle it gently but it is SO easy. I just draped the MMF onto the cookies right out of the oven and used a pizza cutter to trim the edges. Some people just use the same cookie cutter that they used on the cookie to cut out the MMF but I like to have the whole cookie (sides too) covered. The MMF stays soft and edible for quite a few days (not sure at what point it hardens or if it does as I only had the cookies around for about 4 days).
I just started putting MMF on cookies and LOVE how easy it is!
those cookies look great, ckkerber! I was wondering the other day if chocolate transfers would work well on cookies! Just imagine all of the Christmas possibilities! Thanks for the great idea!
so by choc. do you mean the candy melts with all the different colors?
Or do you use white choc. and add coloring?
wonderful cookie
Thanks! I use candy melts . . . you could either buy the pre-colored ones or buy the white ones and add candy color. I usually do that since I have a bunch of candy colors.
You would print the image in reverse of how you want it to look. You trace the image with the melted chocolate in layers, and when it hardens, you take it off the waxed paper or acetate or whatever you have it on and then the side that was face down on the paper becomes the top. I made the transfer thick enough that I could handle it so I took it off and then put it on the cookie.
Quote by @%username% on %date%
%body%