Does anyone have any suggestions on how to apply chocolate transfer sheets to fondant that will be used to decorate cookies? I've read various methods on various sites, but I must be missing something because my successful transfers are hit or miss. I use a regular clothes iron that has only been used for this purpose, a silpat, fondant, and the transfer sheets. I think I am not getting the iron's heat to the right temp, but that may not be or the problem or only part of the problem. 

I love chocolate transfer sheets because of the variety of designs and colors, and they don't overwhelm a flavored cookie topped with a complementary flavored fondant with a flavor of their own. Plus, I happen to have TONS of these transfer sheets and I'm aching to use them!

Have you ever applied chocolate transfer sheet designs to fondant? Please answer the survey below and elaborate in the comments.