Mary Moughon Stamped Chocolate
Stamped Chocolate 
Instructions by Mary Moughon

1.  Chill a cookie stamp and a small flat plate in the freezer for at least an hour (chill one plate for each stamp you will use). Note:  If you are decorating a plain cookie with the stamped chocolate, do not chill the cookie because you will want the chocolate to adhere to the cookie, not release from it. You chill the plate because you want the chocolate to release from the plate.
2.  Soften the chocolate or confectionary coating in the microwave or in the top of a double boiler, stirring continually as it melts. When the chocolate becomes shiny and mushes as you stir it, remove it from the heat source and allow the residual heat in the chocolate to melt the rest. Stir gently until it is all melted and smooth.
3.  Remove the stamp and chilled plate (if using one) from the freezer. Quickly scoop up and place or pour a mound of chocolate onto the plate, and press the chilled stamp onto it; or substitute a room-temperature cookie for the plate if desired (see photo below), placing a mound of chocolate on it, then quickly pressing the chilled stamp into it so it forms about a medallion slightly larger than the stamp.
4.  Immediately put the plate or the cookie, with the chocolate medallion and the cookie stamp on top of it, back into the freezer for at least 10 minutes to harden.
5.  When the chocolate is thoroughly hardened, remove it from the freezer along with the stamp on top. Gently wiggle the stamp to remove it from the chocolate medallion. You may tap the plate lightly on the counter to remove the chocolate medallion from the plate, or gently use a thin knife to dislodge it.


#014 – Apple,     #279 – Party Balloons
Photographs by Elisabeth Moughon.

Thank you, Mary, for sharing your chocolate stamping techniques with us!

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