How to imprint a personalized logo or design onto freshly enrobed chocolates? The secret is science and temperature… Right after enrobing, the chocolate is perfectly crystallized. We then apply a stamp that has been kept freezing-cold on dry ice. The extreme cold prevents sticking, while a gentle press locks in the design instantly-leaving a clean, sharp impression on the glossy surface. #jeanmarieauboinechocolates #jeanmarieauboinechocolatier #lasvegas #chocolates #confections #darkchocolate #c

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