Stamping fork round 2

Stamping fork round 2

This fine piping utensil enables truffles and chocolates to be coated with precision. The 2-piece round fork is designed with two round wires so that the couverture can drip off easily and the depositing is clean. What is this tool suitable for? For pralines that are made without a pre-made chocolate shell, where the filling is coated with tempered couverture or for truffle pralines. How is it used? Temper the couverture in three steps (melt, cool, reheat with more couverture) and ideally check the processing temperature with a chocolate thermometer. Use the stamping fork to press the chocolates into the couverture until it is completely covered. Lift the pralines in small movements so that excess chocolate can run off, scrape the base off the edge of the appliance and place them on baking paper with a little space between them. Working with two chocolates at once takes a little practice, but makes for speedy work. Decorate after 2-3 pieces before the couverture sets.