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.

Stamp on tempered chocolate to form chocolate coins, or on cookie dough/ any other bakery dough to create an impression into the food item.

The frozen cold stamp instantly freezes the tempered chocolate, ensuring the stamp stays clean.

The stamp will get warm after making some chocolate coins so re freeze and continue the same process or use ice cubes to cool it down instantly & wipe to dry it.

If you wish to make chocolate coins in large batches, it is ideal to purchase 2-3 stamps to be used at the stamp time.

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.