Tremping fork with 4 prongs

Tremping fork with 4 prongs

This delicate tool was specially developed for stamping cut and piped chocolates and ensures a clean, even coating of tempered chocolate coating. In contrast to a food fork, the prongs are particularly thin and spaced apart so that excess chocolate drips off reliably and the praline slides off easily when set down. What is the model with four prongs suitable for? Depending on the shape and size of the praline, the four-pronged version offers a secure hold without taking unnecessary chocolate coating with it. The 4-pronged stamping fork supports you exactly where precision and clean results are required. In addition to 2-, 3- and 4-pronged forks, there are also closed shapes such as spirals, drops or triangles, which prevent the praline from falling off the fork. How is it used? Dip the center of the cut or cut-out piece into tempered chocolate coating on the long side, lift it in small movements, allow the excess chocolate to run off, scrape the bottom off the edge of the container and place the praline on baking paper with a little space between them. Decorate immediately as desired before the chocolate coating sets. Use the 4-pronged stamping fork to place your pralines precisely and achieve an even surface