Wax Seal Chocolate Coins
Use wax seal stamps to make chocolate coin embellishments for petit fours, cupcakes or baked goods.
Servings: 24 chocolate coins
Equipment
- Metal wax seal stamp
- parchment paper
Ingredients
- 2/3 cup semisweet chocolate chips melted
- 1 Metal wax seal stamp
Instructions
- Start by chilling your metal stamp in ice until thoroughly chilled.
- Line a baking sheet with parchment paper or silicone baking mat.
- Allow the chocolate to cool about 5 minutes or so after melting so the chocolate is warm but not hot.
- Working in small batches of 2 – 4, spoon a small amount of chocolate the diameter of your stamp (about a teaspoon or so) onto the parchment paper or silicone mat.
- Wipe off any condensation or moisture collected on your stamp with a kitchen towel, then place the chilled stamp onto your mound of chocolate. Press down gently with the stamp.
- Let the stamp stand pressed in the chocolate for 3-5 seconds. Press down gently again as you lift the stamp to release.
- Return your stamp to the ice or freezer after every 2 – 4 impressions, until it’s thoroughly chilled again and repeat with remaining melted chocolate. You may need to reheat your chocolate. Refrigerate finished chocolate seals until firm if needed.
- When the stamped coins are set, apply a small of melted chocolate on the center of petit four. Use a spatula to transfer the chocolate seals onto the petit fours or cake tops; press gently to adhere.
Notes
Alternatively, you can keep a freezer ice pack on a towel on the kitchen counter while you work or pop the stamps in the freezer for 15 minutes or so in advance. You’ll want to return them to the ice or freezer to chill them after every couple of impressions.