Cutting harp for ganache and marzipan sheets

Cutting harp for ganache and marzipan sheets

This harp for cut chocolates is a professional cutting tool from the confectionery sector and is used wherever ganache or marzipan sheets need to be portioned quickly, cleanly and absolutely evenly. It replaces time-consuming cutting with a knife and ensures exact edges and identical piece sizes - the ideal prerequisite for perfectly coated cut chocolates. Professional cut chocolates thrive on precision and a clear appearance. With this harp, clean-cut, portionable slabs of praline are produced in no time at all, ready for coating. Frayed edges or uneven pieces are a thing of the past; instead, each individual piece has a smooth, exact shape. The harp is suitable for the precise portioning of ganache and marzipan sheets into evenly cut pralines - reliably, efficiently and with consistent results. It is as well thought out as it is uncomplicated to use: Before use, it is thoroughly cleaned, the appropriate cutting insert is attached and the praline slab is placed on the cutting block. The insert is guided downwards with even pressure, cutting the slab cleanly into strips. The strips are turned through 90 degrees using the plastic spatula and support plate supplied. If necessary, the wires can be cleaned briefly or the insert can be changed to obtain elongated chocolates. After cutting, the pieces are ready for stamping. They are placed on the stamping fork with the couverture surface facing downwards, dipped in tempered couverture, excess chocolate is scraped off the edges and then placed on baking paper. Half a pistachio or another fine decoration gives the pralines a personal touch at the end. This harp for cutting chocolates is a durable, high-quality professional tool that meets the highest standards of precision. It makes the work process noticeably easier, ensures reproducible results and will accompany you for many years in the production of perfectly shaped cut chocolates.