Stamp and a mould for chocolate or other kind of doughs.

The mould is not fixed (opened on a side) for an easy unmount. In order to fix and "close" the mould, I recommend using a rubber band tightening the outside perimeter.

How to use it:

• First melt the chocolate or prepare the dough.
• Fill the mould (already with the rubber band).
• Cool it a just a bit to use the stamp, apply it for 3 seconds.
• Let it cool in the freezer or in the fridge.
• Remove the mould
• Enjoy!

Off course is customizable with your name or with the text you desire!

Beware when remixing that the text must be bigger enough to be printed.

Print settings:

You can use any print layer heigh, supports are needed only for the stamp (should be printed with the text upwards).

Also pay attention with the printing speed, faster means less quality with smaller characters on the stamp.

Category: Kitchen & Dining