-
MenuBack
-
Online Store
-
-
-
-
-
Leer
- Couverture
- Temperature control units
- Aids for chocolate
- Chocolate molds
- Praline fillings
- Chocolate ingredients
- Praline hollow body
- Chocolate colors
- Chocolate tattoos
- Chocolate packaging
- Bean to Bar
- Material for cutting chocolates
- Batons with Kirsch
- Airbrush for chocolate
- High Heels Accessories
- Textured films for chocolate
- Chocolate fountain & fondue
-
-
-
-
-
Kuchen & Torten
- Cakes Fillings & Ingredients
- Fondant & Marzipan
- Cakes tools
- Cake rings
- Silicone molds
- Baking pans for cakes
- Cake stand
- Cakes packaging
- Airbrush for cakes
- Sugar flowers accessories
- Cake Topper & Wedding Figurines
- Cakes dummies
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Füllungen
- Baking chocolate
- Glucose & Sorbitol
- Cocoa beans
- Cocoa nibs
- Monin syrup
- Champagne & Alcohols
- Freeze dried fruits
- Cake & cake glaze
- Flours & baking ingredients
- Chocolate coating & chocolate
- Milk powder
- Granules
- Nuts & Nougat
- Fruit puree
- Creams & Fillings
- Egg yolk & egg white
- Fruit powder
- Special ingredients
- Fondant & Flower Paste
-
-
-
-
-
-
-
- Punching, cutting & embossing
- Mixing bowls & whisks
- Chocolate material
- Thermometer & Burner
- Gloves & Protective Material
- Smoothing & Modeling
- Roll out bar
- Dough scraper & horn
- (Flour) sieves
- Cake turntable
- Spatula & Spatula
- Silicone embossing molds
- Insert strips & cake slices
- Brushes & Tweezers
- Measuring cup
-
-
-
-
-
-
-
-
-
Ausstechformen
-
-
-
-
-
-
-
-
-
Courses
-
-
kurse
- Current courses
- Praline courses
- Chocolate courses
- Chocolate kiss course
- Macaron courses
- Cake courses
- Baking courses
- Patisserie courses
- Ice cream course
- Guetzli, Cookie & Confectionery Courses
- Bread courses
- Pasta courses
- Apéro course
- Cupcakes courses
- Éclair course
- Courses in Zurich - Adliswil
- Children's courses
-
-
- Team Events
- Hen Night
- Retail Store
-
About Us
-
-
-
DirectionsDownload relevant PDF now.
-
-
-
Recipes blog
-
-
Recipes Blog
-
-
-
Shipping and Payment
-
-
Versand/Zahlung/Impressum
-
-
Trempier fork set, 10 pieces
For the enrobing and making of chocolates, the trimming fork is an indispensable tool that enables the finest enrobing and decorations. The decorating fork set includes ten different decorating forks. With this selection, you are sure to find a trimming fork, which you just need and have many more for various praline coatings.
Data sheet
- Size
- Case: length: 23 cm / width: 17 cm / height: 4 cm / Trempier forks: length: 19 cm / width: 1.5 - 4 cm
- Country of production
- Germany
- Material
- Made of stainless steel with plastic handle
- Application note
- Intended for hollow balls, truffles and various chocolates
Trempier fork set, 10 pieces
If you have always enjoyed looking at the fine chocolates in the confectioneries, you can now become an artist yourself. With the Trempiergabel set you can cover numerous pralines with wafer-thin layers of chocolate and refine them so.
Trempier fork - application
There are different types of tamper forks, because pralines can also be made in any shape and size. For example, a 2-pronged or 3-pronged fork is suitable for pralines with a straight surface. On the other hand, a round fork is used for hollow spheres, for example, and spiral forks are a great help when coating large chocolates.
If you are now preparing, for example, pistachio-cut chocolates, the classic tree nut chocolates or the popular mountain peaks, it is recommended that you use a 3-pronged tamper fork. For the mountain tops and the tree nut pralines, pipe small dots of chocolate onto a piece of wrapping paper. Then lightly press in the marzipan or pipe the mountain peaks from a solid ganache. You can add an envelope layer to the pistachio cut chocolates before cutting them up. This thin layer of chocolate serves as a base during 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. Use the tamper fork to gently press down on the praline. Then pierce the couverture with the fork and turn 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. Finally, you can carefully wipe off the remaining drops at the bottom of the praline around the edge, pushing it forward a little until it sticks out about 0.5 cm above the prongs. This way you can easily set it down on a clean piece of baking paper and decorate it with half a pistachio, half a tree nut or a small pattern as needed. To do this, you can hold the tamper fork in the top of the chocolate layer, lift it very slightly and pull it horizontally away from you. This creates discreet but decorative lines.