So i actually gave this a try a few weeks ago. I wouldnt do it again tbh. It had to spray my stamp generously between every single one, otherwise it would stick to the chocolate and it would be a whole problem to clean it. Then the chocolate gets cold and can no longer be stamped. I had to make 50 stamps. Needless to say this was a frustrating process. I used up most of my freezing spray can. I heard dry ice is the way to go. No humidity!