Stamping fork set, 10-piece

Stamping fork set, 10-piece

With the stamping fork set, you can coat numerous chocolates with wafer-thin layers of chocolate to enhance them. Stamping fork - application: There are different stamping forks because chocolates can be made in all shapes and sizes. For example, a 2-pronged or 3-pronged stamping fork is suitable for chocolates with a straight surface. On the other hand, a round stamping fork is used for hollow balls, for example, and spiral stamping forks are a great help when coating large chocolates. If you are preparing pistachio pralines, classic walnut pralines or the popular mountain tops, for example, we recommend using a three-pronged stamping fork. For the mountain peaks and the walnut pralines, dress small dots of chocolate on a piece of wrapping paper. Then press the marzipan lightly into them or use a firm ganache to make the mountain peaks. You can cover the pistachio pralines with a layer of couverture before cutting them in half. This thin layer of chocolate serves as a base for the subsequent stamping and prevents residue from other masses on the stamping fork. Now place one of the chocolates upside down in the tempered couverture. You can press the praline down lightly with the stamping fork. Then prick the couverture with the stamping fork, turning the praline so that it can be lifted out of the chocolate after a half-bend with the underside resting on the fork. Now carefully tap off the excess couverture on the edge of the bowl. Finally, you can carefully wipe off the remaining drops at the bottom of the praline, pushing it forward a little until it protrudes about 0.5 cm above the prongs. You can then place them on a clean sheet of baking paper and decorate them with half a pistachio, half a walnut or a small pattern as required. To do this, you can hold the trempier fork in the top of the chocolate layer, lift it very slightly and pull it away horizontally towards you. This creates subtle but decorative lines.