Spatulas & dipping forks

A good dipping fork is what gives your chocolates a thin, even coating, no foot and a neat finish. Here you will find more than 20 confectioner's tools: dipping forks in six designs, offset spatulas in many lengths, straight spatulas and a stirring spatula. Everything you need for dipping, tabling and smoothing.

Which dipping forks and spatulas do we stock?

• Dipping forks: single and double round for balls and truffles, 3-prong and 4-prong for flat or square chocolates, a spiral fork and a 10-piece set if you want to try every shape.
• Offset spatulas: from mini through medium and large to maxi, Decora offset spatulas in 20, 25 and 30 cm, a 32.5 cm stainless steel offset spatula, a large Softgrip offset spatula and a Wilton spatula.
• Straight spatulas and helpers: mini wide and mini thin spatulas with plastic handles, a small Softgrip spatula, a 37.5 cm stainless steel spreading spatula, a stirring spatula and a small rubber scraper.

Dipping with a fork: how it works

Drop the well-set centre into tempered couverture, push it under briefly with the fork and lift it out. Tap the fork gently on the rim of the bowl a few times so the excess drips off, then scrape the underside along the edge. That way the chocolate will not form a foot. Set it down on baking paper or dipping paper.

To finish, touch the fork lightly onto the top and lift: the shape of the fork decides the decorative groove. Pronged forks draw fine lines, while the round and spiral forks hold balls and truffles securely.

Offset spatula: tabling and smoothing

To temper by tabling, pour about two thirds of the melted couverture onto a cold marble slab and work it back and forth with an offset spatula and scraper until it thickens, then stir it back into the rest. A long offset spatula also levels ganache in a frame for sliced chocolates with pistachio marzipan or spreads couverture thinly on a sheet. Use the large sizes for cakes and the mini ones for chocolates and tartlets.

Frequently asked questions

Which dipping fork should I start with?

A round fork and a 3-prong fork cover almost every chocolate. If you want to try every pattern, go for the 10-piece set. You can also learn to dip in our praline basic course in Adliswil.

Why does my chocolate have a foot?

Couverture is still dripping off. Tap for longer and scrape the base cleanly on the rim. Only well-tempered couverture chocolate runs thin enough.

Where can I find more tools?

Decorating forks, stencils and stamps are under chocolate decoration material, scrapers under rubber & dough scrapers, and everything else among our chocolate tools & accessories.