4 Nov 2021
Put the stamp in the freezer few hours upfront. On a tray with baking paper, pipe small dots of tempered white chocolate and press with the frozen stamp.
Tips: make 5 design at the time in order to not to warm up the stamp too much.
Spread some tempered white chocolate between 2 guitar sheets and pass on top with a plastic tube to spread the chocolate. Cut out the heart shapes when the chocolate start to set. Later pipe a dot of chocolate and stick two hearts together at a 90° angle for the shape of the wings.