Beautiful Chocolate Coin Logos Made Easy

Ingredients

Main Ingredients

Chocolate (any type)

Cocoa butter (up to 10% of chocolate weight)

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Equipment Needed

Wax seal stamp

Freezer or dry ice

Instructions

Step 1

Prepare Your Work Environment

Start by ensuring that your wax seal stamp is clean and ready for use. If you plan to create multiple chocolate coins, place your stamp in a freezer or use dry ice to cool it down quickly.

Step 2

Temper the Chocolate

Next, you'll need to temper your chocolate. Maintain the chocolate at a working temperature of 29°C (84°F) for white and caramel varieties. If the chocolate is too thick and isn't flowing well, you can melt it and add up to 10% cocoa butter based on the weight of the chocolate to achieve the right consistency.

Step 3

Stamp the Chocolate Coins

Once your chocolate is tempered, pour it into the wax seal stamp. Pay attention to the cooling process; if chocolate begins to stick to the stamp, it's time to cool the stamp again.

Step 4

Finish Your Chocolate Coins

After the chocolate coins have fully crystallized, you can add some finishing touches. Using a soft brush, apply edible dusting powders to give your coins a beautiful shimmer.

Servings

Whether you're planning a festive gathering or a casual get-together, these chocolate coins can be a show-stopping addition. They make for fantastic party favors and can be arranged beautifully on a dessert table. Add a sprinkle of edible glitter for that extra magical touch! ✨💖 You can also serve them alongside a rich hot cocoa or incorporate them into a charming gift basket for a loved one. Each coin tells a story and adds sweetness to any celebration! 🍫🌈

Equipment

Chocolate Seal Stamp

Invest in a good-quality chocolate seal stamp to create impressive designs. You can find one for around 2,000₽. Don't forget to keep it in the freezer for optimal results!

Freezer (or Dry Ice)

If you're making multiple coins at once, a faster cooling method such as dry ice or a blast freezer can save you time. Regular freezers can take too long to cool the stamp.

Thermometer

A thermometer is essential for tempering chocolate. Make sure your chocolate is at the right temperature (around 29°C for white and caramel) to achieve the perfect consistency.

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Variations

Gluten-Free & Vegan Variations: 🌱✨ If you're looking to cater to gluten-free or vegan diets, fear not! For a gluten-free option, ensure your chocolate is labeled gluten-free and substitute any other ingredients accordingly. For a vegan-friendly version, simply use dairy-free chocolate and make sure your seal stamp is also free from animal products. Creating these delights can be inclusive and fun for everyone at the table! 🎉🍪

Faq

What type of chocolate is best for making coins?
Go for high-quality chocolate that has a smooth texture. Dark, milk, or vegan chocolate are all excellent choices!
How do I know if my chocolate is properly tempered?
Your chocolate should be shiny and snap cleanly when broken. If it feels tacky, it might need more tempering.
Can I add flavors to my chocolate coins?
Absolutely! You can infuse your chocolate with flavors like mint, orange zest, or even spices for a unique twist.
What do I do if my chocolate isn’t flowing properly while using the stamp?
If the chocolate is too thick, you can melt it slightly more and add a small amount of cocoa butter to thin it out.
Can I store the chocolate coins? If so, how?
Yes! Keep them in an airtight container at room temperature away from heat and moisture for up to two weeks.
How can I decorate my chocolate coins further?
Try using edible glitter, sprinkles, or even painting them with colored cocoa butter for a personalized touch!