Martellato Chocolate Stamp – “Cacao” Ø6 cm | Brass Head with Wooden Handle | Designed by Frank Haasnoot

The Martellato “Cacao” Chocolate Stamp (20FH32L) is a 6 cm round decorative stamp featuring engraved imagery of cacao fruits and leaves, made with a solid brass imprint head and ergonomic wooden handle. Developed in collaboration with World Pastry Champion Frank Haasnoot, this tool brings botanical artistry to chocolate, fondant, and marzipan decorations.

Ideal for artisan chocolatiers and pastry chefs, the stamp allows professionals to emboss natural cacao-inspired motifs onto chocolate plaques, bars, discs, or molded decorations — adding elegance and storytelling to every piece.

Product Story: Nature Meets Craft

Inspired by the origin of chocolate itself, the “Cacao” stamp brings the raw beauty of the cacao pod and foliage into the professional kitchen. Each use adds a refined, nature-inspired finish that reminds customers of the source — perfect for origin-based chocolate work, bean-to-bar storytelling, or botanical-themed creations.

This stamp not only beautifies, but adds a layer of authenticity and brand narrative to confections designed to stand out.

Designed with Frank Haasnoot, the “Cacao” stamp offers a way to connect visually with chocolate’s natural roots — perfect for chefs who want their work to be as thoughtful as it is beautiful.

Key Features

• Head Material: Solid engraved brass – heat-tolerant and long-lasting
  
• Handle Material: Smooth, ergonomic wooden grip for comfort and control
  
• Design: Cacao pod with leaves – artistic botanical detail ideal for chocolate artistry
  
• Diameter: 6 cm – versatile size for plaques, bonbons, bars, and decorative discs
  
• Chef Collaboration: Created with Frank Haasnoot, World Pastry Champion
  
• Made in Italy: Built for daily professional use
  
• Versatile Use: Ideal for tempered chocolate, modeling chocolate, marzipan, and fondant
  

Professional Applications

Perfect for:

• Custom chocolate decorations with origin or botanical themes
  
• Branding bean-to-bar chocolate or natural-style bonbons
  
• Decorative plaques for bars, cakes, or dessert platings
  
• Themed event desserts or eco-conscious product lines
  

Usage Tip: Warm the brass head slightly before stamping for a sharper imprint on tempered chocolate. Use on partially set chocolate for maximum clarity without cracking.

Storage & Cleaning

• Wipe clean with soft cloth or dry brush
  
• Do not immerse in water
  
• Store in a protective case to avoid scratching the brass detail