Cutting insert 1.5 cm for the cutting harp

Cutting insert 1.5 cm for the cutting harp

No more tedious cutting with a knife, no more messy edges or ragged edges. With a cutting harp, whole ganache plates are cut in no time and ready for coating. The cutting harp is a high-quality tool from the professional sector. Thus, it will serve you well for years and ensures that your chocolates meet your requirements.

This cutting insert can be purchased in addition to the cutting harp. The cutting wires have a distance of 1.5 cm. 

Cutting harp - application

The cutting harp should be well cleaned before you use it. If you have several cutting inserts, select the appropriate insert and attach it. Now place your praline plate on the cutting block. Marzipan or a ganache plate is particularly suitable for this. Of course, these two options can also be combined to create a delicately melting seduction.

Pistachio pralines

375 g pistachio marzipan180
g whole cream375
g dark couverture

Roll out the pistachio marzipan to a thickness of 0.5 cm and set aside. Bring the full cream to the boil and pour over the dark couverturedrops. Mix until homogeneous and cover with cling film for 2-3 hours at room temperature or 30-40 minutes in the refrigerator.

Insert the cut pistachio marzipan into a 0.5 cm high cut praline frame. Place a 0.5 cm and a 0.3 cm high frame on top. Work the cooled mass again well with the whisk. As soon as it becomes firmer, spread the mixture on the pistachio marzipan in the cutting frame. Cover with baking paper and roll over with a rolling pin. Chill for 20-30 minutes.

Loosen the set ganache from the edge with a spatula and turn the whole plate over. Now apply a thin layer of couverture on top of the marzipan and once it is set, turn it over again.

Place the finished ganache plate on the cutting harp. Carefully press down the cutting insert. Turn the cut strips by 90° using the plastic spatula and the support plate provided. Check if there is still mass sticking to the cutting wires, if necessary clean them briefly. You can also change the cutting insert to make elongated chocolates. Press the cutting insert down again.

Now the finished pralines are ready to be stamped. To do this, place the cut praline with the couverture surface facing down on a dipping fork and dip it into the tempered couverture. Gently tap off the excess couverture at the edge, smooth it off and place the praline on a sheet of baking paper. Now the noble treat can be decorated with half a pistachio, for example.

Chocolate courses at miniSchoggi

Would you like to delve deeper into the world of chocolate? Would you like to make your own chocolate bars or figurines from the finest couverture? We offer various courses on the subject of chocolate, so there is certainly something for you. With us you will learn the correct tempering, the processing of the couverture to hollow figures and chocolate bars as well as the production of noble decorations, such as edible high heels. We would be very happy to welcome you soon at one of our Courses to welcome you!