Praline frames & cutters
There are 12 products.
With a praline frame and a praline cutter, you can make cut pralines that look as if they came from a chocolatier: evenly high, precisely cubed and with clean edges. Here you will find the guitar cutter for ganache and marzipan slabs with replacement wire and 1.5 cm and 3 cm cutting inserts, the frame set for cut pralines, 3 mm and 5 mm extension frames and ganache cutter sets. Dosing funnels complete the range.
Making cut pralines step by step
- Place the frame on a silicone mat or baking paper on a perfectly flat surface. The extension frames let you choose the thickness of the slab.
- Pour in the ganache while it is still fluid and level it flush with the frame.
- Leave the ganache to crystallise, usually 12 to 24 hours at cool room temperature, depending on the recipe.
- Remove the frame and spread a thin layer of tempered chocolate on one side. This gives the pralines a firm base for dipping.
- Lay the slab on the guitar, cut it into strips, turn it 90 degrees and cut it into cubes.
- Dip the pieces into tempered couverture with a dipping fork, or enrobe them.
Guitar, wire and cutters
The guitar cutter slices through ganache or marzipan with taut wires, without squashing the mass. The cutting inserts set the spacing: 1.5 cm for small cubes, 3 cm for larger pieces or rectangles. If a wire breaks, simply replace it. For round pralines, hearts or other shapes, cut the slab with the ganache cutters.
Funnels for filling and dosing
With the professional funnel with three nozzles and holder, or the 18 cm funnel with its stand, you can fill moulds and shells evenly and portion liquid fondant or ganache neatly.
Frequently asked questions about praline frames and cutters
How long should the ganache rest before cutting?
Usually overnight. It should be firm but not hard, so that the wires cut cleanly.
Which cutting insert should I choose?
1.5 cm for classic bite-sized pralines, 3 cm for larger pieces or bars.
For dipping you will need dipping forks and good couverture chocolate. Filled pralines are easy with chocolate shells, and tempering machines make working with chocolate simpler.