White stamping paper, 100 pieces

White stamping paper , 100 pieces

With the stamping paper, there are no little feet and the couverture pulls inwards. This allows you to produce beautiful, finely chocolate-coated pralines without spending an excessive amount of time. The stamping paper is also an indispensable tool for hobby confectioners. What is stamping and how does it work? Chocolates are coated with tempered couverture. This is technically known as stamping. To be able to stamp pralines, you must first prepare a necessary component: the fine couverture. It is not enough to simply melt the drops. The couverture must be tempered before use. Only use high-quality couverture chocolate and not the chocolate from the supermarket. Each couverture goes through three stages during tempering. Melting, cooling and reheating. After the last stage, the couverture is at the optimum processing temperature. The temperatures vary depending on the couverture. To make sure that your couverture is really at the right temperature, you can also use a chocolate thermometer. While the couverture is being brought to the right temperature, you can prepare the filling. You can make a solid ganache or cut out marzipan or both together. You can also take a ready-made hollow ball and fill it with your favorite filling. The more creative your ideas, the better! Finally, carefully place the praline on the stamping paper. Thanks to the embossing on the paper, the praline is nicely coated and there are no little feet. The chocolate can flow evenly around the praline. Decorate the pralines with your ingredients and allow everything to cool well. You should decorate the chocolates after 2-3 chocolates, otherwise the chocolate coating will have set and the decoration will no longer stick. Your homemade pralines are ready!