Stamp for powder box half round

Stamp for powder box half round

Kirschstängeli are probably the prime example of Swiss confectionery tradition. The Kirschstängeli is a delicious delicacy with a sugar crust, traditionally filled with cherry obtained from tall cherry trees. After resting for at least 24 hours, the Kirschstängeli are coated twice with chocolate coating and then dipped directly in cocoa powder. Finally, nicely packaged, the Kirschstängeli are ready to give away or enjoy yourself. 

Use of the individual stamps for cherry stalks

These stamps can be bought individually in our store. There are different shapes and sizes. So you can decide for yourself what size and shape your Kirschstängeli should have. Note that you need to buy the powder box, the thickness and also the wooden bar separately. The beam should be wide enough and look over the frame on both the left and right sides. The edge of the bar must rest well on the edges of the frame and form a straight surface. Before you can start stamping, you need to glue the individual motifs onto the wooden bar. The stamp motifs are made of plaster. Therefore, it is best to use a mounting adhesive that is perfectly suited for plaster on wood. Glue one stamp at a time about 1 finger width apart on the beam. This distance is just right for the cherry stalks. Let this beam with the glued stamp dry well. After about one day drying time you can use the stamp bar. 

Making cherry stalks

Kirschstängeli belong to the extremely traditional and well-kept recipes that are reluctantly handed out by professional confectioners, which is why making them at home is one of the supreme disciplines. The effort begins with the selection of the right kirsch. High quality kirsch is very important, both for the quality and taste of the final product. The second, almost more important point is the powder. The starch is derived from wheat and must be quite fine, loose and very dry. In the professional field, the same starch is used over and over again for 30 to 50 years. So you can be sure that the starch is really very dry. Therefore, we recommend drying the starch briefly in the oven before each use. This way the moisture can be extracted. After the powder has been in the oven, you should sift the starch through a sieve into the powder box. This step should also be done before each use. This way you will remove all lumps from the starch. The starch should now be spread throughout the frame using the back of the bar and smoothed flush with the edge. The surface of the starch should now be flush with the frame and have no bumps or holes. Now you can stamp the bar with the motifs into the starch row by row. Always press the bar lightly into the starch and carefully lift the bar off again. This way, the shape remains most beautiful in the starch. Now boil up the syrup, add it to the Kirsch and stir briefly. The temperature of the syrup is especially important here. Depending on the recipe, the temperature is 110 degrees. Once the temperature is reached, you can pour the syrup into the Funnel fill. The wells in the powder can be filled best with a funnel. As soon as all the wells are filled with the cherry syrup, you can now cover the liquid stängeli with powder. To do this, simply sift starch over the box again until you can no longer see the stängeli. Now the Stängeli are left to stand for 24 hours. During the resting phase, the sugar can crystallize and form a beautiful crust. After the resting period, the solid stalks must be freed from the starch as best as possible. Be very careful, because the sugar wall is quite thin. The easiest way is to use a fine Baker brush. Finally, the stängeli are coated with two layers of tempered couverture. The chocolate needs 20-30 minutes, depending on the room temperature, to cool down. After that you can wrap the stängeli nicely and put them in a box. The homemade cherry sticks are a perfect gift for any occasion. 

Of course, it also works with other alcohols, just make sure the alcohol content is appropriately high. 

Chocolate coating tempering

It is not enough that the drops are simply melted down. The couverture must be tempered before dunking the cherry sticks. 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.

Storage of the frame and reusable starch

The starch can be reused almost endlessly. The main thing is that it stays dry! We recommend that you store the starch in a sturdy plastic bag or a plastic bowl with a lid in a dry place. Before that, you can pass the starch through a sieve again, so that the starch is cleaned from possible syrup lumps. The frame can be cleaned of the starch with a baker's brush and also stored in a dry place.