I have some eclectic hobbies.

Granted, there are a number of perfectly good reasons I might have a rather sizable collection of sealing wax and seals. I do run a quasi-medieval blog, after all. But if I’m honest, it’s partly just that I’m addicted to the things. They are seriously cool!

So while planning for Valentine’s day this year, I began to wonder… Could I make chocolate “seals” the same way I do with wax? Short answer: Oh. Yes.

Now, you have to understand something about Valentine’s Day in my family. Growing up, it was second only to Christmas in terms of scope. As I got older, it definitely outpaced birthdays. I’m told that a lot of people find this odd. I mean, Valentine’s Day is supposed to be about romantic love, isn’t it?

Well, I think it should be about all kinds of love, whether it’s Platonic, romantic, long-distance, slightly awkward, familial, or, ah…

Then again, maybe not…

Whether you celebrate your love for your kids, extended family, spouse, neighbors, or just your cat, just make sure you make the day a special one!

Where in Westeros?

As I said above, chocolate is a non-entity in Westeros, but this concept is still sound. Medieval desserts often included foods that had been pressed into molds, or shaped in a variety of ways. This included marzipan, quince paste, sugar paste (like fondant), and more… I imagine something like this being served at special feasts, such as for weddings or coronations, perhaps with little house sigils on them?

Chocolate Wax Seals

Ingredients:

• 1 cup semisweet chocolate chips
• edible gold dust (optional)

You’ll also need:

• brass wax seals (the more, the better)
• a pan full of snow, or a bowl of water filled with ice
• paper towel
• pan lined with parchment paper

Set up a double boiler on your stovetop: fill a saucepan with about an inch of water, and place a glass bowl over top; the bottom of the bowl should not touch the water. Place your metal seals into the snow or ice water to chill.

Pour 3/4 of the chocolate into the bowl, and turn heat up to medium. Stir gently with a spatula until the chocolate is all melted, then add the remaining 1/4 cup chips. Turn the heat down and stir to incorporate these last chips as they melt. This helps temper the chocolate so it looks and feels better when you are done with it.

When all of the chocolate is completely melted, spoon very small dollops onto your parchment paper. For standard sized seals, a dollop about the size of a nickel should do. Place a handful of these, then wait patiently for a minute or so while the chocolate begins to cool. Then take your chilled seal, dry it with paper towel, and gently place it onto a chocolate dollop. Leave it there! If you try to remove it immediately, as is generally possible with sealing wax, you’ll end up with a gooey, sticky mess. Instead, watch the edge of the chocolate carefully. When it begins to change from glossy to a more matte appearance, give the seal a little wiggle. If it comes loose, great! If not, try giving it a little more time for the chocolate to fully cool. If that still doesn’t work, then your chocolate was probably too hot when you applied the seal. Wash the seal off, chill, and try again.

This will take a few tries to get the hang of , so stick with it! When you have done as many seals as you have chocolate, let them all cool. If you would like to brush them with edible gold dust, I found that adding a little bit of water to the dust helped me control where it went.

The finished seals are great decorations on cookies, cupcakes, or any other dessert you might think of for a special occasion. Best used within a couple of days, and should be kept cool so they hold their shape.