Dipping forks

With dipping forks you can dip praline centres neatly into couverture, let the excess chocolate drip off and set the praline down without leaving fingerprints. Chocolatiers often call them tempering or “tremper” forks, after the French word for dipping. They are made from fine wire so that as little chocolate as possible clings to them.

Which fork for which praline?

• Round dipping forks with one or two loops hold balls, truffles and round centres securely.
• Forks with 3 or 4 prongs are suited to cut pralines, marzipan and ganache cubes as well as nuts and candied fruit.
• The spiral holds small balls and nuts and lets the chocolate run off particularly well.
• The 10-piece set brings together the most common shapes – a good choice if you make a variety of pralines.

Decorating forks for the finish

Decorating forks add the final touch after dipping: the round fork presses circles into the still-soft chocolate, the serrated fork draws ridges and the drop fork leaves fine chocolate lines. This way you can tell different flavours apart at a glance.

Frequently asked questions about dipping forks

How do I avoid a chocolate foot?

After dipping, tap the praline lightly on the surface of the chocolate a few times and wipe the fork on the edge of the bowl. This lets the excess drip off before you set the praline down.

When should I add the decoration?

While the chocolate is still glossy and has not begun to set. If it is already firm, the surface will crack.

How do I clean dipping forks?

Remove chocolate residue with warm water and a soft cloth, then dry the forks thoroughly. This keeps the fine wires straight.

You may also like our chocolate shells for pralines, praline cases for presentation, couverture chocolate and chocolate combs & decorating spatulas.