Categories
- New Products
- Lemon Tree Products
- Clearance
- Vegan & Gluten Free
- Edible Paints
- Edible Items
- Dessert Bar Containers
- Decoration & Display
- Cupcake Cases & Patty Pans
- Crystal Candy Products
- Gold Mat Collection
- Platinum Mat Collection
- Signature Icing Cake Lace Mix
- 3D Collection
- Bas-Relief Moulds
- Brooch Art Collection
- Chocolate Panel Mats
- Cupcake Art Collection
- Diamonds - Edible Gems
- Diamonds Edible 10mm
- Diamonds Edible 13mm
- Diamonds Edible 6mm
- Doily Collection
- Edible Flakes
- Fabric Art Strips
- Mesh Stencils
- Multi Art Collection
- Pearlescent & Diamond Dusts
- Renaissance Mat Collection
- Ribbon Art Collection
- Soo Intense Powder Colours
- Starter Mat Collection
- Steampunk Mat Collection
- The Mini Collection
- Colourings
- PROGEL Professional Colours by Rainbow Dust
- OIL BASED Color Gels - Colour Mill and Chefmaster
- Chefmaster LIQUA GEL Colours
- COLOUR FLO Liquid Colours by Rainbow Dust
- Creative Fluorescent Liquid Colours
- NATURAL Vegetable Colours by Magic Colour
- POWDER COLOUR Dyes for Chocolate
- Wilton Gel Paste Colours
- Cake Boards Drums & Dummies
- Boxes & Packaging
- Edible Printing Supplies
- Flavours and Oils
- Special Occasions
- Tools Utensils & Equipment
- Scrapers and Smoothers
- Airbrush Kits and Accessories
- Cake Tin Liners & Silicone Baking Paper
- Cake Tins & Pans
- Chocolate Moulds & Tools
- Crimpers
- Cutters Cookie & Icing
- Flower Wires and Tapes
- FMM Sugarcraft Cutters & Tappits
- Hard Candy Moulds
- Kitchen & Cleaning
- Knives and Spatulas
- Marvelous Molds
- Miscellanous Tools
- Modelling Tools
- Pillars Dowels & Skewers
- Piping Bags & Couplers
- Piping Tips & Nozzles
- Plastic Cutters
- Silicone Moulds & Mats
- Stencils
- Textured Mats
- Turntables
Chocolate Panels Tutorial


Use with Chocolate or Chocolate with Signature Blend Icing
Simply add chocolate or Crystal Lace Signature Blend icing to the mat design, cover with a chocolate backing, dry, break off the chocolate backing overlaps and remove the first layer of chocolate or icing and the chocolate backing from the mat. Then simply split the block into separate panels and attach to the cake. Take a look at the tutorial below to see how easy it is!