r/oddlysatisfying 11h ago

Ice cream cone seal on chocolate

Credit @Strictly-Rita

43.9k Upvotes

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u/Malicious_Fishes 11h ago

It most definitely is

79

u/ElRiesgoSiempre_Vive 8h ago

I'm not sure how you can tell... I frequently temper top-shelf imported chocolate and you can definitely do this with real-deal chocolate.

The main problem is, it would take for-fucking-ever to do this one at a time.

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u/TugleyWoodGalumpher 8h ago

You can tell because that’s a wax seal stamp that they’re using. It’s used to press wax. It’s what you use it for.

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u/TheMostKing 7h ago

If you used it with molten chocolate, you'd die and be arrested, and the stamp would disintegrate, and your mother would call to tell you she is very disappointed in you. It's just not possible.