FAQs
01
Common Questions
What are negative chocolate stamps and how do they work?
Negative chocolate stamps allow you to create beautiful, intricate designs on your chocolate bonbons with ease.
What equipment do i need to use the negative chocolate stamps?
Please see the full mould tutorial video and description on the tutorials page for a full list of equipment.
Do these work with hand painting and spray guns?
We would recommend using an airbrush to get a thin layer of cocoa butter so the stamp design comes out as desired.
If using a spray gun this will add a thicker layer of cocoa butter to your mould. Some people are using our stamps with spray guns but it will be more difficult and you will need to try and get the coca butter layer as thin as you can with the spray gun.
With hand painting the layer of cocoa butter will be uneven and make stamping more difficult. It is possible with simpler designed stamps with less detail. You may also lose detail due to the uneven cocoa butter layer.
What temperature do I need to heat the stamp to?
We heat our stamps to between 70 and 80°C. People have had success with higher and lower temperatures. If your temperature is lower you may need to keep the stamp in the cavity for longer and if the temperature is higher you may need to remove it quicker.
How do you heat the stamp?
We heat our stamps up with a heat gun and slowly swirl the stamp at the end of the heat gun to create an even temperature around the whole stamp.
Do your stamps work in every mould listed?
No, the stamps you have ordered will be sized to fit a specific mould.
How long do you hold the stamp in the cavity for?
We generally hold the stamp in the cavity for less than a second. This is to very quickly melt the pattern into the cocoa butter but to not allow any heat to radiate and melt other areas. This will depend on the temperature of your stamp. If the stamp is cooler you can hold it in the mould for longer, if hotter hold it in for less.
How do you clean the melted cocoa butter from the cavity?
You can use small round sponges, disposable kitchen/paper towels.
How long should I let the cocoa butter crystallise before using the stamps?
We normally leave our cocoa butter overnight to crystallise before stamping but have also had great results leaving the cocoa butter to crystallise for only 2 hours.
02
Ordering Info
How do I place an order for your products? To place an order please contact me directly for current designs and compatible moulds
03
Shipping Details
What are the shipping options available? We offer several shipping options including standard and international shipping for your convenience.