One thing you might need to consider is the size of forks. Ones from Kerekes are bigger than others (what we currently use). I'll order 3 pronged ones from Pfeil and Holing's web site soon and post how it works.
By the way, thank you for the website, Clay!
Ruth - good catch. I just searched and this did not come up in the results.
However, $18 for one fork is a tad high, don't you think? Any reason you can think of to prefer this one over the one from Pfeil and Holing for $1.75? Not that I have anything against doing business with Paul (Chef Rubber), but the price seems a tad out of whack.
When I did a course with JP Wybauw last year he mentioned that he is working with www.dr.ca to develop a 'proper' dipping fork. He said the shapes of the existing ones are all wrong... the triangle on the tips of the fork should be inverted so that they are large side towards the handle going to smaller toward the tip. I emailed DR but didn't get a response. I should follow it up - they're usually very good at responding. They must have missed that one.
Thanks for posting this question. I was just lamenting the demise of my beloved three pronger and, likewise, was unable to locate a suitable replacement without purchasing a complete set.
I may note for the group, however, that Pheil and Holing have a $7.50 service charge for orders less than $50.
I personally welcome any improvements to the design of the fork that would make bonbons stay on better with less excess chocolate clinging to the tines, yet allow the piece to magically slide off onto the tray with no visible foot. But unfortunately I think that piece of equipment is called technique.