Tremping fork 3 prongs

Tremping fork 3 prongs

The 3-pronged stamping fork has very thin prongs with plenty of space between them so that excess chocolate can run off quickly and the praline slides off the fork easily. Why not use a dinner fork? Conventional forks are too thick, offer too much surface area and make it difficult to set them down cleanly. Depending on the shape and size of the praline, 2-, 3- or 4-prong forks make sense; there are also closed versions such as spiral, drop or triangular shapes. What is this tool particularly suitable for? When stamping cut and piped pralines, it ensures an even coating. How is it used? Temper the couverture, dip the pieces in, lift them in small movements, scrape off the base at the edge and place the chocolates on baking paper with a little space between them. Decorations should be applied after a few pieces before the couverture sets. The 3-pronged stamping fork is a reliable and efficient way of coating and depositing.