Trempier fork 1s round

Trempier fork 1s round

What is the Trempier fork and why you can not use a conventional fork?

The trempier fork comes in different shapes. Classically, as the name suggests, the trempier fork is fork-shaped. However, there are also other shapes that are relevant for praline making. The classic fork comes in either 2, 3 or 4 prong. Depending on the praline shape and size, this can make a difference. However, the trimming fork also comes in a spiral, teardrop or triangle shape. These trimming forks are closed in themselves, so that the praline does not fall from the fork.  

Trempier forks differ from a dinner fork in several aspects. Flattering forks are very thin and leave a lot of space between the prongs. This allows the chocolate coating to drip off well. The fine prongs also allow the praline to slide off the fork nicely. Therefore, a normal fork is not suitable for stamping. Conventional forks are usually too thick and also have more surface area. This makes it difficult to set down the pralines. 

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. 

This is how you use the dodging fork

Before you get started, you need to prepare a necessary component: the delicious chocolate coating. It is not enough to simply melt the drops. The couverture must be tempered before use. Use only high-quality couverture and not the chocolate from the supermarket.
When tempering, each couverture goes through three stages. Melting, cooling and heating again. After the last stage, the couverture has reached the optimum processing temperature. Depending on the couverture, the temperatures vary. If you are looking for 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 additionally use a Chocolate thermometer to the help.

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. The more creative your ideas, the better! 

Here is a suggestion from us: ganache with crunch effect

For this you need:

180 g whole cream

370 g chocolate coating of your choice

50 g almond brittle

Weigh the couverture and put it in a large bowl. Boil the whole cream and then pour it over the couverture. Make sure it is well covered with the hot cream and let the bowl stand for 1-2 minutes. After the short standing time, everything is much easier to mix with a whisk. Keep stirring until all the couverturedrops have dissolved and you have a nice, smooth ganache. Finally, add the brittle to the ganache and mix again. Cover the ganache directly on the surface and let it cool at room temperature for 2-3 hours.

Now you need:

380 g marzipan

some powdered sugar

Rolling pin

Frame set for cut chocolates

Cutting harp

While the ganache is cooling, you can roll out the marzipan. Put some powdered sugar on your work surface and roll out the marzipan to a thickness of about 5 mm. Cover the bottom of your praline frame set with baking paper, place the frame over it and put the rolled out marzipan inside. You can simply cut off any excess marzipan and press it into any gaps. Once you have distributed the marzipan evenly and without gaps in the frame and the ganache has cooled sufficiently, you can start with the next step. Stir the cool ganache with a whisk until it is nice and smooth. You'll notice it starting to set and become firmer. Place a frame over the frame with the marzipan base and spread the ganache evenly over it. Spread the mixture all the way to the corners of the frame, making sure the surface is nice and even. For this purpose, it is best to use a Angle spatula to help. Finally, place a sheet of baking paper over the ganache and roll with a large Rolling pin over it, so that the surface becomes really even. Now place the layer of marzipan and ganache in the refrigerator for at least 30 minutes.

To perfect everything now, you need your tempered chocolate, the cutting harp and a tamper fork. If you want to decorate your chocolates as well, you can also look for different decorations together to your heart's content. Nuts, sugar pearls or dried fruits are perfect for this. 

Take the finished cut mixture out of the refrigerator. Carefully remove the baking paper from the ganache layer and place a fresh one on top. Slide a Cake tray under the marzipan layer and place another one on top of the ganache lined with baking paper and turn everything 180 degrees. Remove the bottom cake sheet as well as the baking paper and in the meantime put some tempered couverture on your marzipan base. You really only need to use a little chocolate, as this layer will only make it easier to stamp later. Meanwhile, spread the couverture evenly over the marzipan using an angled spatula and let it set. As soon as the couverture is firm, you can turn everything back again with the help of the cake tins. Slide the finished cutting mixture from the cake tray onto your cutting harp. Turn and push the praline mass until you get as little waste as possible when cutting and only then press the cutting frame down completely to cut the pralines. After the first cut, remove the pralines from the harp using the enclosed cutting harp tray, clean the harp with kitchen paper and insert a narrower cutting attachment. Now turn the tray with the chocolates 90 degrees and place the chocolates back on the harp. The cut mass should hit the very back of the edge of the harp and be pushed again so that there is as little waste as possible repeatedly. Once the chocolates are correctly placed, you can carefully press the harp down again, but with a little pressure, to make the final cut. Slide the cut chocolates off the harp again using the tray, carefully separate them from each other and place them on a piece of baking paper, spacing them out a little at a time.

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 need to press the praline into the couverture with the tamper fork in the middle of the edge of the long side. This will completely coat it and turn it 180 degrees. By this technique you have the 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 set the praline down on a fresh Baking paper off. Decorate the chocolates with your ingredients and let everything cool down well. After 2-3 chocolates you should decorate the cut chocolates, otherwise the chocolate coating is already solid and the decoration no longer sticks. Ready are the homemade cut chocolates. 

If you prefer to stamp extraordinary praline shapes, you can omit the cutting harp and instead use the Ganache cutter use. The procedure is exactly the same. 

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 Pistachio cut chocolates. Do you want to try Spritzpralinen? Then you must definitely try our Praline animal recipe booklet buy