How to make gold foil chocolate seals

Watch the full YouTube tutorial here:

Supplies you'll need:

Semi-sweet baking chocolate chips | Pastry Bag with round tip | Edible gold foil flakes | Pinecone wax seal stamp

How to make them: 

First, line a metal baking tray with parchment paper and place it in the freezer. Wash and dry any stamps that you’d like to use and place them in the freezer. I didn’t put the stamp handle in the freezer, just the stamp heads.

While those items are getting cold, you can start to melt your chocolate. I melted mine in a double boiler, but you could also melt in the microwave if you use the low heat setting.

Once the chocolate is melted, get a rectangle of Saran Wrap. Place the chocolate on the Saran Wrap in a long strip. Then fold over the sides, pick it up and twist. This can now go into your pastry bag and keep the bag from getting messy.

Once chocolate is in the pastry bag, remove your tray and stamps from the freezer.

Pipe a circle of chocolate onto the cold tray, then add some of the edible gold foil flakes. Try to place the gold so it doesn’t cover up the design of the stamp. I had a few where the placement of the foil wasn’t ideal. They were still really pretty, but just watch for that. Then press the chocolate with one of the cold stamps. The key here is for all of the metal to be cold.

I then put them all back into the freezer for a bit. Then I removed the stamps by using a silicone spatula to hold the chocolate while removing the stamp. Handling the chocolate with your hands will melt it, so you want to avoid that.

I then placed them back in the freezer until they were ready to use. They are the perfect way to add a little embellishment to any dessert!