Decor chocolates fork round

Decor chocolates fork round

With a decor praline fork you refine stamped cut pralines with a noble pattern. The pattern is simply drawn into the chocolate and can be seen as a fine, elegant line after the chocolate has set. You can also cleverly combine the pattern with other decorations to create particularly noble pralines.

Decor chocolates fork - Application

Make some chocolates with a straight surface. For example, pistachio cut chocolates, the classic tree nut chocolates or mocha cut chocolates are suitable. For the tree nut pralines, press small dots of chocolate onto baking paper and then lightly press the marzipan into them. You can add a layer of couverture to the pistachio and mocha cut chocolates before cutting them up. This thin layer of chocolate serves as a base for the subsequent stamping and prevents residues of other masses on the stamping fork.

Now place one of the chocolates upside down in the tempered couverture. You can press the praline down slightly with a treading fork. Then prick the couverture with the fork while turning the praline so that it can be lifted out of the chocolate after a half bend with the underside lying on the fork.

Now carefully tap off the excess couverture on the edge of the bowl and place the praline on a clean baking paper. Allow the chocolate to set slightly. Then hold the decorating praline fork in the couverture, very gently move it back and forth, then slowly lift it back out of the chocolate and pull it up or away. With the right consistency of couverture, the pattern will remain so easy to see, but the coating won't crack right away. If the pattern disappears right away, let the chocolate tighten again briefly and repeat the procedure. If the pattern remains beautiful, you can decorate it further and, for example, place a pistachio, a mocha bean or a piece of tree nut in the center.