We're taking the art of crepe making to the next level with a chocolatey twist! Be ready to indulge into the rich chocolate flavor after taking a bite of this delicate buckwheat crepe.🥞 🍫Chocolate Sealing Stamp ✔️ Ingredient: 30g Dark Couverture Chocolate 1. In a glass bowl, put the Dark Couverture Chocolate and set to melt in LG NeoChef convection oven at 180°C/356°F on Cook Mode for 10sec giving three intervals. 2. Drop a small amount of melted chocolate on a Teflon sheet and lightly press w
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We're taking the art of crepe making to the next level with a chocolatey twist! Be ready to indulge into the rich chocolate flavor after taking a bite of this delicate buckwheat crepe.🥞 🍫Chocolate Sealing Stamp ✔️ Ingredient: 30g Dark Couverture Chocolate 1. In a glass bowl, put the Dark Couverture Chocolate and set to melt in LG NeoChef convection oven at 180°C/356°F on Cook Mode for 10sec giving three intervals. 2. Drop a small amount of melted chocolate on a Teflon sheet and lightly press w
26.5K viewsJan 9, 2024
FacebookLife's Good Kitchen
Custom Chocolate Stamp - Logo Branding, Wedding & Birthday Gift
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Custom Chocolate Stamp - Logo Branding, Wedding & Birthday Gift
50 viewsMay 18, 2023
amazon
This weeks online class is a Chocolate Stamp Technique Tutorial In this technique-based class, Kirsten shares all her best tricks as she demonstrates step-by-step how to use chocolate stamps to create vibrant, fun patterns on your moulded chocolate shells. Tutorial available on Savour Online Classes! Mould and stamps are available on our store ✨ | Savour Chocolate and Patisserie School
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This weeks online class is a Chocolate Stamp Technique Tutorial In this technique-based class, Kirsten shares all her best tricks as she demonstrates step-by-step how to use chocolate stamps to create vibrant, fun patterns on your moulded chocolate shells. Tutorial available on Savour Online Classes! Mould and stamps are available on our store ✨ | Savour Chocolate and Patisserie School
5K views5 months ago
FacebookSavour Chocolate and Patisserie School
TUTORIAL: Silicone Stamp Technique for Chocolate Bonbons Step 1: Temper your colored cocoa butter. Step 2: Make sure the mold is at room temperature. Step 3: Using the PW spray gun, apply a thin, even layer of color into the mold. Step 4: Allow the cocoa butter to crystallize. Step 5: Warm the silicone stamp with a heat gun and gently press it into the mold. Step 6: Remove the melted cocoa butter first with a large sponge stick, then with a small sponge stick for detail work. Step 7: Your molds
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TUTORIAL: Silicone Stamp Technique for Chocolate Bonbons Step 1: Temper your colored cocoa butter. Step 2: Make sure the mold is at room temperature. Step 3: Using the PW spray gun, apply a thin, even layer of color into the mold. Step 4: Allow the cocoa butter to crystallize. Step 5: Warm the silicone stamp with a heat gun and gently press it into the mold. Step 6: Remove the melted cocoa butter first with a large sponge stick, then with a small sponge stick for detail work. Step 7: Your molds
1.2K views7 months ago
FacebookPaul Wagemaker
"CHOCOLATE INSPIRATION" Chocolatier Andrey shows you how to use a silicone Stamp. Step-by-Step Instructions. Watch till the end to see the result. Awesome Chocolate art. More info in the comments. By Chocolatier @andrey_dubovik 🎥 By @andrey_dubovik & @makeatbcn 📍Location: #barcelona Do you like what you see in this post?? Let me know in the comments, and hit that like button. •••••••••••••••••••••••••••••• 📄If you are the license holder of this material, please contact me. 📷 All rights and c
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"CHOCOLATE INSPIRATION" Chocolatier Andrey shows you how to use a silicone Stamp. Step-by-Step Instructions. Watch till the end to see the result. Awesome Chocolate art. More info in the comments. By Chocolatier @andrey_dubovik 🎥 By @andrey_dubovik & @makeatbcn 📍Location: #barcelona Do you like what you see in this post?? Let me know in the comments, and hit that like button. •••••••••••••••••••••••••••••• 📄If you are the license holder of this material, please contact me. 📷 All rights and c
6.1K viewsMar 13, 2025
FacebookCulinary Inspiration
HELP❗️What to do when the stamp is stuck!? That’s the main question I’ve been asked regarding wax seal stamping with chocolate (or candy melts). THE SOLUTION: place the entire macaron and stubborn stuck stamper together in the freezer for a few minutes (at least 3 minutes). After a thorough freezing 🥶 the stamper should pop right off. These mini 1.25” macarons were colored using @chefmaster gold, decorated with an edible wax seal made of @ghirardelli white chocolate, and filled with @halopantry
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HELP❗️What to do when the stamp is stuck!? That’s the main question I’ve been asked regarding wax seal stamping with chocolate (or candy melts). THE SOLUTION: place the entire macaron and stubborn stuck stamper together in the freezer for a few minutes (at least 3 minutes). After a thorough freezing 🥶 the stamper should pop right off. These mini 1.25” macarons were colored using @chefmaster gold, decorated with an edible wax seal made of @ghirardelli white chocolate, and filled with @halopantry
12.2K views5 months ago
FacebookBaked by Joyce
How to make chocolate stamp!
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How to imprint a personalized logo or design onto freshly enrobed chocolates? The secret is science and temperature… Right after enrobing, the chocolate is perfectly crystallized. We then apply a stamp that has been kept freezing-cold on dry ice. The extreme cold prevents sticking, while a gentle press locks in the design instantly-leaving a clean, sharp impression on the glossy surface. #jeanmarieauboinechocolates #jeanmarieauboinechocolatier #lasvegas #chocolates #confections #darkchocolate #c
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TikTokjma_chocolatier
Mae’d With Chocolate on Instagram: "Chocolate (Negative) Stamp demonstration video. There’s a few tips in here that people are finding useful when using the negative stamps. Hope it helps. In the video I’m using a chocolate world 2295 mould stamp. The video and tips also apply to my other versions of stamps. Cocoa butter colours from @ishudkoko @sosase_chocolat Chocolate mould from @chocolateworldantwerp - CW2295 #chocolateworld #chocolateworldantwerp #bonbon #artisan #handmadechocolate #chocola
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Pastry.Academy.Of.Elite on Instagram: "How To Make A Custom Silicone Stamp For Chocolate Bonbon At Home. By Chef @andrey_dubovik • 🔥🔥🔥 #cakes #yummy #instagood #fan #tutorial #colourful #foodgasm #instacake #chocolate #chocolates #delicious #yummyyummy #food #cakestagram #amazing #instagram #pic #instayum #partage #socute #instagood #insta #instafood #follower #baking #instasweet #chocolate #foodstagram #pastrychef #instafood #instagram #pic #thafoodheaven #cakestagram #instayummy"
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Andrey / chocolatier on Instagram: "How to Use a Silicone Stamp. Step-by-Step Instructions: 1. Temper the brown cocoa butter and color the mold cavities. The layer of cocoa butter in the cavities should be thin, and the mold temperature should be 18-20 degrees Celsius. 2. Leave the mold under an air conditioner or in the chocolate refrigerator for 20-30 minutes at a temperature of 15-18 degrees Celsius. It is important for the brown cocoa butter to crystallize in a stable form! 3. Before working
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