Materials: Dipping fork
Press the tines of the dipping fork gently into the chocolate coated top of the praline as soon as the chocolate layer starts to slightly set. Do not wait too long! The chocolate still needs to be fluid to achieve satisfying results.
Promptly lift the fork straight up. Don't pull or scrape with the fork over the surface of the chocolate.
Materials: Gold leaf printing device (24K)
You can apply this finishing as soon as the chocolate coating has started to set. It must not be fully hardened because then the gold would not be properly secured to the chocolate and the slightest movement could detach it. Press the knob on the gold leaf printing device to push out some of the gold leaf strip.
Press it lightly against the top of the praline.
This leaves a small speck of gold leaf behind - a very elegant touch.
Materials: Plastic foil with a silkscreen print in chocolate or sugar
When the pralines are just dipped and the chocolate is still
Press one piece of silkscreened foil (with the printed side down) gently onto the top of the praline. Be gentle: don't shove!
With the back of the dipping fork tap softly on the top of the foil.
Only remove the foil when the chocolate coating has completely hardened. Otherwise you can damage the chocolate shell. The foil gives the chocolate coating an outstanding sheen and the print gives it a unique character.
Materials: Slivers of plastic foil with a fine to medium relief motif.
When the pralines have just been dipped and the chocolate is
still slightly fluid:
Press one piece of the relief foil gently against the top of the chocolate. Be careful: don't shove!
Next, slide a stainless steel ruler gently all around the foil so that it makes full contact with the chocolate surface.
Remove the foil only when the chocolate has hardened completely! Otherwise you may pull off the chocolate shell. The relief motif from the foil should now sit on the gleaming surface of the praline.
* Paper piping bags (Callebaut CORNET-Z)
* Tempered milk chocolate, dark chocolate or white chocolate of your choice
When the chocolate round the pralines has completely set:
Fold and fill each piping horn with a different tempered chocolate. Choose a contrasting colour for these decorations.
Pipe lines, a leaf motif, your initials…. onto the top of the praline and allow to set. For fine details, such as lines, circles…. pipe in brisk movements from a few centimetres above the pralines. For thicker or coarser details: hold the piping cone (nearly) against the praline surface and make slower movements.
In dark or milk chocolate:
The basic types with standard viscosity () are perfect for these finishings. They have the ideal viscosity for producing fine to medium details. For coarser detail work, it is better to use a less fluid chocolate type, containing 2 to 6% less cocoa butter than the basic viscosity type. Because of their lower cocoa butter content these are less fluid and can pipe a slightly thicker strand. You can identify these by the letter B to F before the basic code ().
In white chocolate:
If you want detailed piping with white chocolate, you should choose a less fluid type. The standard viscosities, due to their composition, are a little too fluid for producing careful detail work. The ideal the types with 2% to 6% less cocoa butter. You can identify these by the letters B to F before the basic code ().