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I once saw a tutorial about embossing on a piece of chocolate. For the life of me, I can't find it back. I don't know if it was here on SCS or on someone's blog. Can anyone point me in the right direction? Thanks so much!
I don't know, but if you ever come across it, let me know. My problem with this is I would probably eat the chocolate before I could ever get it embossed. Hope someone knows about it. What a GREAT EXCUSE TO BUY CHOCOLATE!!!!!
Thanks! This is what I was looking for. Do certain types of stamps work better? Like ones with thicker lines. Did you use rubber or acrylic stamps? I appreciate any info.
I used rubber stamps. I found the ones with simple thicker lines works best.
One word of advice is once you ase ready to stamp on your chocolate work fast because the chocolate will tend to soften. Once you are done trimming your pieces place them in the freezer again to resolidify them.
Wish you all the best.
The best part is there will be lots of excess to sample. LOL
There are edible metallics and iridescents you can brush on kinda' like a PearlEX effect. In my area Sur la Table sells it. You mix it with Everclear and only Everclear as my past mistakes have shown me.