How to make tempered chocolate seals

Chocolate seals are so fun and delicious!! They can add such a special touch to your holiday baking!!🎄 In this tutorial I’ll walk you through how to make tempered chocolate seals!! Let’s get started!!

✨ Supplies you’ll need:

Ghirardelli Dark Chocolate (You can find them at most grocery stores): https://amzn.to/4g3PG56
Ghirardelli White Chocolate: https://amzn.to/3CWPTrP
Wax seal stamps - https://bgoodslettering.com/collectio...
Thermometer (This is what we have, but any would work): https://amzn.to/3D50Doj
Pot with thick bottom
Heat proof spatula
Glass heat safe bowl
Metal spoon
Parchment paper
Cookie sheet
Cutting board & knife
Paper towels

✨ How to make Chocolate Seals:

First we need to prep our pouring area. Hand wash all wax seal stamps you plan to use. Dry them completely. Place a sheet of parchment paper over a metal cookie sheet and place it in the freezer. Place all of your wax seal stamps on a plate and into the freezer as well. Have two metal spoons ready to pour the chocolate when it’s ready.

Now, let’s start on melting our chocolate. I chose to use Ghirardelli baking chocolate because it’s a decent brand and in most groceries stores. But you can also choose higher quality chocolates that have higher quantities of cocoa butter for better results. Today I’m going to use dark chocolate and white chocolate.

Tempering chocolate is a more involved process, but it results in a better finish on the chocolate and it shouldn’t melt at room temperature. The process involves melting the chocolate to a certain temperature, cooling it to another temperature and heating it to its final temperature. If you’d like a more simple method, last year I made seals with chocolate chips and they still totally work, you can watch that tutorial here:    • How to make gold foil chocolate seals  

Place 1” of water into your pot and put it on medium heat. We want it to simmer, but not be boiling during this process. Place a glass boil over the top of the pot to create a bain-marie. Next, chop up your chocolate into very small pieces. We’ll be adding 2/3 of the bar into the glass bowl and saving the other 1/3 to add once the chocolate is melted.

Use a heat proof spatula to stir the chocolate until it is melted and has reached 113-122 degrees Fahrenheit for dark chocolate or 113-117 degrees Fahrenheit for milk chocolate or 104-113 degrees Fahrenheit for white chocolate. Remove the chocolate from the heat.

Then stir in 1/2 of the 1/3 bar of chocolate that is left until the chocolate melts. Then stir in the remaining chocolate until all the chocolate has melted. Allow the chocolate to cool. To speed up this process I did place mine in the fridge for a bit. Cool the chocolate 80-82 degrees Fahrenheit for dark chocolate or 80 degrees Fahrenheit for milk chocolate or 79 degrees Fahrenheit for white chocolate.

Once the chocolate has cooled, put it back on the bain-marie. It doesn’t take long to bring it up to the final temperature.
Heat the chocolate 90 degrees Fahrenheit for dark chocolate or 86 degrees Fahrenheit for milk chocolate or 82 degrees Fahrenheit for white chocolate. At this point your chocolate should be tempered. You can test it be placing a small amount on the back of a spoon and allowing it to set for five minutes. It should have a nice sheen and you should be able to touch it with your finger without it melting.

At this point get out your cold cookie sheet and wax seal stamps from the freezer. Using a regular metal kitchen spoon drop a small amount onto the cold cookie sheet with parchment paper and then press with one of the stamps. I had fun layering the dark and white chocolate in different ways. Allow the chocolate to set (a few minutes) and remove the stamp. Then allow it to continue setting in the freezer.

You should be able to handle them without them melting, but I continued to keep mine in the fridge until I was ready to serve them.

This is a bit more of a complex way to make chocolate seals, but the final result of tempered chocolates seals are super beautiful! They are a super fun way to incorporate wax seals into your holiday baking!!

Be sure to like this video and subscribe to see the more wax seal tutorials! If you try this technique, tag me @bgoods.lettering on social (IG, FB, TikTok, Pinterest, etc.)!

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