Gather Your Materials:
To begin your chocolate seal journey, ensure you have the following items on hand:
Chocolate stamp: Choose a stamp with a design that suits your style and the occasion. Make sure it is suitable for use with food.
Chocolate: Select high-quality chocolate. You can use chocolate bars or chocolate melts specifically made for molding.
Clean surface: Prepare a clean and flat workspace to work on.
Ice for cooling the stamp
Melt the Chocolate:
If using the microwave, place your chocolate in a microwave-safe bowl and heat it in short intervals, stirring in between until fully melted. If using the stovetop, use a double boiler or a heatproof bowl over a pot of simmering water to melt the chocolate, stirring constantly.
Ice the stamp
before using & after stamping a single place the stamp into ice so that the cools down which will help in cooling the chocolate seal efficiently
Pour the Chocolate:
Once your chocolate is melted pour it into a piping bag. With the help of piping bag pour the chocolate onto the surface in circular manner, aiming for a shape slightly larger than the size of your chocolate stamp.
Stamp the Chocolate:
Retrieve your chocolate stamp, ensuring it is clean and dry. Press the stamp firmly into the melted chocolate, making sure it is centered and level. Hold the stamp in place for a few seconds to allow the chocolate to cool and solidify.
Remove the Stamp:
After the chocolate has solidified, gently lift the stamp straight up from the chocolate surface. Avoid any twisting or wiggling motions to maintain a clean and clear impression.
Enjoy Your Chocolate Seal:
Once the chocolate seal is fully set, you can use it as a decorative element on desserts, gift boxes, or any other creations. Just remember to store your chocolate seals in a cool place to prevent melting.