Love Au Chocolate!
I know I keep making cards with this paper but I love this new paper and the ease of making cards with the two sides. I used the flower medallion from carte postale and embossed it in gold. Then using a blender pen, bravo burgundy and old olive ink, I colored in the image. I cut a piece of Au chocolate paper into 4 X 5 1/4. Cut that piece 2 inches from one end. Flip one piece and adhered it to a piece of Cranberry crisp paper that is 4 1/4 X 5 1/2 . Cut a square larger that the medallion in cranberry crisp and adhere both. Using a1 1/2 inch piece of very vanilla card stock and the slit punch to create a scallop boarder. Then stamp with creamy Carmel ink and french script background stamp. I am so sad to hear that french script my all time favorite background stamp is being retired. Adhere scalloped boarder to card and punch a hole in the card along the boarder. Thread ribbon from front to back and wrap around and pull it back through the front tie off and adhere medallion .
To view the retirement list check here!