Beautiful Stamped Chocolate Dessert Toppers

Beautiful Stamped Chocolate Dessert Toppers

Monogrammed Chocolate Dessert Decorations - The perfect chocolate decoration for your next dessert. Stamping chocolate with your guest's initials or your party theme is a unique and fun idea.

Prep Time 10

Rest Time 10

Total Time 20

Servings Discs

Calories 28kcal

Author Fay

EQUIPMENT

Chocolate Stamp
Parchment Paper

INGREDIENTS

½ cup (0.5 cup) baking chocolate or tempered chocolate
½ teaspoon edible gold dust (optional)

INSTRUCTIONS

A few hours before, starting place the wax seal stamp in the freezer.
Melt chocolate in the microwave in 20-second bursts, stirring each time until smooth.
Place melted chocolate in a piping bag or zip-lock bag. Snip off a very small piece of the corner.
Cut long strips or individual squares from parchment paper.
Pipe a small round of chocolate onto the parchment paper.
Remove the wax seal stamp from the freezer and gently press down onto the piped chocolate round.
Let the stamp sit in the chocolate for a few seconds then lift off the wax seal stamp and place it on the block of ice to get cold before stamping again. Tap the stamp on a paper towel or teal towel to remove water spots before stamping again.
Repeat until all the chocolate has been used. The wax seal stamp may need to be popped back into the freezer at some point if it starts sticking to the chocolate.
Let chocolate discs dry completely before removing from the parchment paper.

NOTES

If the stamp is not frozen it will not release from the chocolate when stamped.

Stamped chocolate discs can be made a month in advance and stored in a parchment-lined airtight container.

NUTRITION