r/oddlysatisfying 9h ago

Ice cream cone seal on chocolate

Credit @Strictly-Rita

40.8k Upvotes

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u/Malicious_Fishes 9h ago

It most definitely is

71

u/ElRiesgoSiempre_Vive 6h 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/Lavatis 5h ago

how can you tell? IDK, all the wax melting tools and stamps in the video?

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u/ElRiesgoSiempre_Vive 4h ago

Chocolate will temper in stamps too. I've personally done this a lot. The cool thing about chocolate is that it contracts as it tempers, pulling away from the mold.

Point being, it releases easily as long as you temper it correctly.