Custom Chocolate Stamp

• Pick the stamp size
• Upload your logo or design file is a high resolution PDF format, preferably black & white.
• Add the product to cart + complete shipping info and proceed to pay.

Brass stamp screwed on a hand finished maple wood handle.

This stamp works on melted chocolate, cookie dough or any other bakery dough to create an impression of the seal design.

Clean or wash the brass head and deep freeze it for 20-30 mins before using the stamp. 

A frozen cold stamp instantly freezes the chocolate, ensuring the seal is neat and stamp stays clean.
_______

Couverture chocolate needs to be tempered at 28 to 29 degrees celsius, over tempered can also help in achieving a better result.

Use dry ice to constantly freeze the stamp in between the process. 3-4 stampings can already make the brass stamp warm. Dab it on dry ice again and then continue the process. 
Half kg dry ice can last in stamping about 800-1000 chocolate coins.

Having a cold frozen stamp is key to making good chocolate coin 

The surface temperature & environment temperature can also affect the stamping result. Stamping directly on the product may give a poor result due to warm product temperature. It is ideal to do this process in an air conditioned room.

Make seals on OHP sheet if you need place it on different items from top. The seals will not come off if made on other surfaces

If you wish to make chocolate coins in large batches, it is ideal to purchase 2-3 stamps. One stamp freezes in dry ice while the other is used to stamp the chocolate. 

Note: If the stamp is not cold and frozen, the chocolate will fully stick into the stamp

___

Coumpound Chocolate does not need to be tempered. Melt it, pour in small dots and stamp it with a frozen stamp to make the seal. 

Follow the same dry ice method above for a good result.

Store in a cool, dry and dust free place, away from direct sunlight.

Clean the stamp with a soft bristle dry brush to remove and dust before stamping. This cleaning must be done only when the stamp is cool.

Avoid touching the brass head if used with any hot ingredients to steer clear of any burns.

• Chocolate stamps can only acommodate simple designs.
• Low resolution files may cause a delay in processing and delivering your order.
• We use authentic and natural wood so the shade and wood grain may differ, making each piece unique.
• The brass piece may have a slight texture of engraving lines that do not affect the final stamping and cannot be considered a defect.
• The brass may develop a patina over time which is normal.