Chocolate stamp

Chocolate stamp

Materials: Wooden handle with brass stamp. / Nylon handle with stainless steel stamp.
Stamp size:
25, 30 or 40mm round.

The custom chocolate metal stamp is used to sign or beautify cakes, desserts, pastries and biscuits.

The seal must be used very cold so that the hot chocolate does not catch on the seal. They are usually placed in the freezer and taken out to seal the chocolate. If it is going to be used intensively, two units are ordered, one stamp is kept in the freezer while the other is used and when it is heated it is replaced by the one in the freezer.

Another option is to have a nitrogen gas spray available to cool the seal while in use.

Two materials are used for chocolate stamps:

C6801 bronze and wooden handle.
This material (C6801 bronze, lead-free) is not certified for food use, it is common among pastry fans because it is inexpensive.
AISI 316 stainless steel and nylon handle.
This stainless steel and nylon are food grade and have excellent durability for professional use.

Laura’s Cookies by Laura

Laura’s chocolate Biscuits are signed with the name and a beautiful floral border with the chocolate stamp. The chocolate seal is the basic for this cookie, exponentially improves its appearance and is its most characteristic element.

CHOCOLATE Cake by Zelda

The chocolate cakes can be marked directly with the seal or as in this case make a medallion, and then place it on the cake. The chocolate seal has been gilded after being made and placed on the cake.

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