Stamping fork - 1 round

Stamping fork - 1 round

This special tool enables precise stamping of cut and piped pralines and ensures clean results. What is this tool suitable for? For the complete dipping, controlled dripping and clean depositing of pralines, without unnecessary chocolate coating residue on the tool. The 1 round dipping fork is particularly finely crafted; the slim design allows the chocolate coating to flow off easily and makes it easier to remove the pieces. In contrast to the food fork, the surface area is significantly smaller, making it easier and more even to remove the pralines. Depending on the shape and size of the pralines, other stamping shapes such as 2, 3 or 4 prongs as well as spirals, drop-shaped or triangular shapes are also used. How is it used? Temper the couverture in three stages (melt, cool, reheat after adding couverture) to processing temperature, prepare the fillings (e.g. ganache or marzipan) and cut or prick the pieces. Dip each praline completely, lift it with small movements so that excess couverture runs off, scrape off the base at the edge and place the praline on baking paper. Decorate quickly as desired before the chocolate coating sets. With the 1 round piping fork, you can achieve controlled, even coatings and make every step of the process easier, from dipping to decorating