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Friday, June 8, 2012

Day 8: Stamping in Chocolate

Day 8: Stamping in Chocolate *

Step 1Select a very simple My Acrylix® stamp, then clean and sanitize it well.

Step 2Take chilled chocolate out of the refrigerator and unwrap it. Put the pieces you wish to stamp on a cookie sheet or tray, flat surface up.

Step 3Point the heat tool only at the area that you want to stamp. Do a quick count to three (you'll see a sheen on the chocolate as it starts to melt), then turn off the heat tool.

« Step 4Stamp the image on the chocolate while the chocolate is still hot. Put the cookie sheet in the refrigerator to chill the chocolate.
TIP: Read the label of the chocolates you buy with stamping in mind. Avoid chocolates with paraffin or beeswax. The best chocolate, in terms of taste, smoothness, and ease of stamping, are those richest in cocoa butter.
*2007 CTMH

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