The Silikomart Choco Stamp A set lets you create stunning pralines with professional finishes 🍫✨ Developed with renowned chocolatier Lluc Crusellas.

This set includes 4 silicone stamps with unique designs and 4 ergonomic handles for precise control.

Simply warm the stamp and press it into chocolate to create elegant textures, geometric patterns and artistic finishes.

Perfect for use with semi-sphere moulds and ideal for combining with cocoa butter colours and airbrush effects.

Perfect for:
– pralines & chocolate art
– modern patisserie
– beginners & professionals

Create stunning, professional-looking chocolates with ease ✨

How to use the chocolate stamp set:

1. Prepare your mould:
Clean and dry your chocolate mould thoroughly. Make sure it is grease-free and at room temperature.

2. Apply colour (optional):
Use cocoa butter colours with an airbrush or brush to create stunning visual effects.

3. Prepare the stamp:
Attach the handle and gently warm the stamp (not too hot).

4. Stamp the design:
Press the stamp evenly into the mould cavity to transfer the pattern.

5. Pour chocolate:
Fill the mould with tempered chocolate and tap gently to remove air bubbles.

6. Create shell:
Pour out excess chocolate to form a thin shell and smooth the surface.

7. Cool & finish:
Let the chocolate set, fill your pralines and seal them.

The result: beautiful, professional pralines with elegant patterns ✨

Tips:
– Keep stamps clean and dry
– Avoid extreme temperature differences
– Experiment with colours for unique effects