Small stamped chocolate disks can decorate desserts. Use stamps manufactured for food contact, not ordinary wax-seal tools with unknown coatings or metals.

What you need

• ⅔ cup semisweet chocolate chips
• Parchment-lined tray
• Clean food-contact chocolate stamps
• A chilled, dry surface or refrigerator for cooling the stamps

Make the impressions

1. Melt the chocolate gently in a double boiler or in short microwave bursts, stirring frequently. Keep water and steam out of the chocolate.
2. Let it cool until it remains fluid but is no longer very warm. For a glossy, room-temperature-stable finish, use a suitable tempering method; simply melted chips may set softer.
3. Chill the food-safe stamp, then dry it completely. A dry chilled stamp avoids introducing ice water or condensation into the chocolate.
4. Spoon small disks onto parchment. Press the stamp lightly into one disk, hold briefly until the impression sets, then lift straight up. Test one before making the full batch.
5. Rechill and dry the stamp as needed. Refrigerate the finished decorations briefly to firm them, and handle gently.

Cook’s notes

Release time depends on stamp temperature, chocolate, and disk thickness; 3–5 seconds is only a starting estimate. Ordinary decorative metal stamps are not automatically suitable for food. These decorations contain the allergens listed on the chocolate package.