We bought plain petit fours from our local bakery and personalized them by making little “wax” seals out of chocolate. Fun, right? We used a monogrammed wax seal found on etsy and pressed the seal into semi-melted chocolate.
Are you a cake kind of person or are you planning to serve some desserts in addition to or instead of the standard wedding cake? Although, when it comes down to it, petit fours are pretty much in the cake category…. But still…they’re a fairly alternative choice for a wedding.
Photography: Ali Harper // Styling: Joy Thigpen // Chocolate Wax Seals: Dodge and Burned
This is such an amazing idea! The chocolate seals are so elegant looking! Definitely a great choice as a dessert or non-traditional wedding cake!
Oh la la! Please let me know what Etsy store sells the stamps as I am officially now on the market for one!
wow man that looks delicious! Seriously!
Also wanting to know which stores stocks this particular stamp please.
Love this idea! It adds a beautiful and intricate personal touch.
This is seriously brilliant and simple. I am going to do this for my sister’s wedding shower and then give her the wax seal!
We ordered such a stamp with our own design, to put a wax seal on the back of our wedding invitations. Have a look around, I’m sure there’s a company that can design your very own stamp! You’ll have it forever and there’s so many ways and times you can use it.
Stamping the chocolate is a great idea. Naturally the bespoke, personalised stamps are better that the ‘off the shelf kits’. For instance, with the first letters of your christian names cut into the stamp.
Suggest, if you are forward thinking enough, you should also use the stamp for your invitations too. Best not seal the invites in chocolate though!! Happy Christmas!
Fantastic idea! These are gorgeous.
I’ve never tried mine in chocolate before, but I have a couple of the seals they sell here: http://www.nostalgicimpressions.com/default.asp
I’m not sure if that’s the store I got mine from or not, but the seals appear to be the same brand. Mine leave crisp impressions in wax and hot glue; I’d imagine they’d do well in chocolate.
Rubber stamps might work, too–they work in wax–but it will be a different look and, like wax, you’d probably want to rest the stamp on an ice cube between impressions.
Resting the stamp in ice between impressions is a great tip, Elizabeth, thanks!
There are a ton of wax seal stamps available for sale out there…just google it and use the ‘shopping’ feature. You can have a custom stamp made at very affordable prices or there are a lot of good pre-made options.
Have fun!
Wonderful idea! Just wondering if you know the exact selling/link on etsy for this stamp. I particularly like the laurel wreath around the initial. Thanks.
Me parece una idea fantástica, además quedan preciosos.
Besos
lagalletarota.blogspot.com
Brilliant! I have a wax stamp, but never though of using it with chocolate! thanks for the idea
Think cakes and the good old chocolate cake will never fade out!
Any tips on how to do this? I’m having trouble getting the chocolate the right melty-ness to just stamp them, but when I try putting them in the fridge to harden, I have trouble getting the chocolate off of the stamp without breaking it.
Hi — I didn’t get any response on my earlier comment, so I kept experimenting and thought others who stumble upon this might appreciate my sharing what I learned.
After trying several different ways to recreate the look above, I found that the only thing that worked for me was to buy the chocolate disc-shaped “candy melts” that they sell at Michael’s (and it comes in lots of different flavors and colors, so it doesn’t have to be brown). I had two seal stamps, so I did two at a time.
I melted them just a little by blowing hot air on them with a blow drier for about 10 seconds on a piece of tin foil on top of a piece of cardboard. (You’ll have to experiment to figure out how much you need — too long and they spread out too much, too short and they don’t get melted enough). I dipped my stamp in oil, blotted it on a napkin, then stuck the stamp solidly into the chocolate — enough that it would stand on its own. Then I put it in the refridgerator for four minutes. That was long enough for them to harden back up, so that I could use my finger to pop them off of the stamp.
The only problem with this is that the chocolate isn’t great quality. Hopefully the petit fours are good enough and the amount of chocolate is small enough that it won’t really be noticeable.
Thanks, Brandy!!!
I was going to ask about chocolate temperature or any tips, because I’ve trying hard for my husband’s birthday with no success….
Any way, althoug I will do as you say, I’ll keep experimenting with good quality chocolate, and if I get it done, I will tell you…
If you want to contact me it will be easier in http://teconlimonycanela.blogspot.com.es/
Thanks again!!!
I used chocolate dough:
Melt 120 g dark chocolate
With 40 g corn syrup or glucose syrup
10 g of water
Let cool in silicon pan for 24 hours. Take a small piece soften a little and stamp. I dipped the stamp in coco powder. It works with rubber stamp as well.
Susana, when you are working with real chocolate, it has to be tempered..that is why it is not coming out right for you. Unless you have a tempering machine or can temper by hand, it is better to use the melts they sell at Michael’s. Hope that helps you.
Thanks a lot, Linda.
I actually tempered the chocolate by hand, as I usually do. But I think the white chocolate is more difficult to use for this recipe than dark chocolate.
Besides, I don’t think there’s a Michael’s store in Spain, so for me, it’s real chocolate or nothing.
Also, I have to confess that I haven’t tried it again… But whenever I do I’ll put right here the results.
Thanks again! :-)
I made modeling chocolate for this. It’s kinda like fondant, but it’s …chocolate and easier to work with.
1 cup of your choice of chocolate
4 tablespoons of Corn Syrup
1 tablespoon of water
Use warm water (it will make it easier to combine everything)
Melt your chocolate
Mix your corn syrup and water together, then add to melted chocolate.
Only stir until there is no separation from the syrup and chocolate.
Place onto a large piece of plastic wrap. Fold on side over and flatten the chocolate out a bit to make it easier for the molding chocolate to set.
You can leave it out over night or refrigerate for 4 hours. I do not recommend storing this in the fridge.
Pros of modeling chocolate vs. fondant, modeling chocolate doesn’t dry out. Modeling chocolate doesn’t crack. Modeling chocolate taste 100x better (in my opinion.)
This is a great idea. This would be nice for a wedding. Or anniversary. Petite fours. I own a seal im going to try this
I was so excited to find this. I have been asked to make my Petite Fours for the dessert bar at my nephews weddng in June. I have been searching for a unique way to decorate them. I showed this to his bride and she loves the idea.
Thanks for sharing!