Paper for stamping White Embossed, 100 pieces

Paper for stamping White Embossed, 100 pieces

With the embossing paper you can let your chocolates rest and cool after embossing and thanks to the embossing, the praline is nicely and completely coated with tempered couverture. There are no feet and the couverture pulls inside. In this way, you can make beautiful, finely chocolate-coated chocolates without spending too much time. The embossing paper is also an indispensable tool for amateur confectioners.

What is tremping and how does it work?

Pralines are coated with tempered couverture. In technical jargon, this is known as "stamping". To be able to tremble pralines, you must first prepare a necessary component: the delicious couverture. It is not enough to simply melt down the drops. The couverture must be tempered before use. Use only high-quality couverture and not the chocolate from the supermarket.

During tempering, each couverture passes through three stages. Melting, cooling and heating again. After the last stage, the couverture is at the optimum processing temperature. The temperatures vary depending on the couverture. If you follow the table in our Blog post then nothing can really go wrong. To make sure that your couverture really has the right temperature, you can also use a chocolate thermometer.

While the chocolate coating is brought to the right temperature, you can prepare the filling. You can make a solid ganache on the one hand, or cut out marzipan, or both together. You can also take a ready hollow sphere and fill it with your favorite filling. The more creative your ideas, the better!

Now take the pralines in your hand and dip the praline upside down into your Temperature control unit. Press them completely into the tempered chocolate. In this step you must use the Trempier fork Press the praline into the couverture in the center of the edge of the long side. This completely covers it and turns it once by 180 degrees. Through this technique, you have the treading fork then under the bottom of the praline. Now lift the praline out of the couverture several times in small movements. This allows the excess chocolate to flow off. Then move the praline to the edge of the machine and wipe the bottom of the praline again. Then try to push the praline a little further forward onto the fork by alternately wiping it a little on the left and right sides of the edge. This will make it easier to set the praline down. Now carefully place the praline on the embossing paper. Thanks to the embossing of the paper, the praline is nicely coated and no feet are formed. The chocolate can flow evenly around the praline.

Decorate the chocolates with your ingredients and let everything cool down well. After 2-3 chocolates you should decorate the chocolates, otherwise the chocolate coating is already solid and the decoration no longer sticks. Ready are the homemade chocolates

What chocolates are stamped?

In confectionery, a distinction is made between different types of chocolates. There are the spherical truffles, the varied shaped pralines, angular cut pralines and the rare sprayed pralines. In the last two variants, the tromping comes into play. Or in other words, with truffles and molded pralines, the filling is placed in a chocolate shell. In the case of cut and spritz pralines, the filling is coated with tempered chocolate coating.

More about cut and sprinkle chocolates at miniSchoggi

Under our blog you will find delicious recipes, such as our Tree nut chocolates or the delicious Champagne heart chocolates. Do you want to try Spritzpralinen? Then you must definitely try our Praline animal recipe booklet buy