Hi everyone! I saw this method from a macaron creator on Instagram and bought the stamp and chocolate to try it, but I’m really struggling 😭 I’ve tried so many techniques, but every time I lift the stamp, the chocolate rips off the shell and sticks to the stamp instead.
Does anyone have tips, a fool proof method, or a specific chocolate brand that works well for this? Would love any advice!
by Low_Choice2682
6 Comments
Also, I’ve tried doing it separately on baking paper, but it still won’t work. The chocolate just sticks to the stamp once it dries and won’t release.
You’re going to need to put some kind of releasing agent on the stamp. Could use something like a little butter. Maybe a dusting of corn starch that you can brush off the chocolate. You need something that will make the stamp non-stick, but not affect the taste of the chocolate.
Definitely don’t stamp it ON the shell. Do it separately. That photo is just for show. If you try to stamp on the shell, you’re gonna damage the shell.
I think the videos I’ve seen with it, the stamp is chilled, like ice cold.
I think she talked about how she freezes them. It’s time consuming lol
I wonder if one of those compressed air sprays would work for rapidly freezing the connection between the stamp and the chocolate (so you don’t have to freeze the stamp/ can maintain coldness over a large batch of stamping)
Are you mixing chocolate with canning wax or bees wax, just a tiny bit, it doesn’t take much added to a batch.
In theory it works.
Melt the wax: Chop the paraffin wax into small pieces and melt it first, ideally using a double boiler to prevent scorching. You can also microwave it in short bursts, stirring in between.
Add the chocolate: Once the wax is fully melted, add your chocolate to the double boiler or microwave-safe bowl.