Chocolate and pralines

Chocolate making supplies are where every homemade praline begins – and you will find them all here: more than 1,200 products, from couverture, shells and fillings to moulds, colours, tools and packaging. Whether you are filling truffles for the family, pouring bars or painting hollow figures, everything ships from our own warehouse. Order by 4 pm and your parcel leaves the same day by A-Post.

What will you find in this category?

• Couverture: Lindt dark, milk and white couverture in 0.5 and 2.5 kg, Felchlin Grand Cru Maracaibo 65 % and Grenada 38 % as well as Edelweiss 36 %, Callebaut from white 28 % to extra dark 70.5 %, plus Callebaut Gold, Valrhona Jivara 40 % and Ruby Azalina.
• Chocolate praline shells: dark and milk hollow spheres in Ø 24 and 26 mm, white in Ø 26 mm, mini spheres in Ø 21 mm, liqueur shells and shells in round, oval, heart, square and star shapes – 48 to 63 pieces per pack depending on the type.
• Praline fillings: gianduja hazelnut cream, pistachio cream 45 %, salted caramel cream, lemon cream, almond and coconut fillings, and flavouring pastes from raspberry and passion fruit to mocha.
• Chocolate moulds: praline moulds such as the Matterhorn, moulds for 100 g bars, the Tunnel bar mould, half spheres of Ø 3 cm and figures.
• And also: miniSchoggi and Städter tempering machines, cocoa butter in many colours, airbrush guns, chocolate transfers, Bean to Bar ingredients, plus paper cases, foil and bar bags for packaging.

What do you need for your first chocolates?

The easiest place to start is truffles: you fill ready-made shells with a filling from the jar or a ganache made of couverture and cream, seal them with couverture and roll them however you like. All you need is couverture, shells, disposable piping bags or paper cones, a thermometer and a dipping fork with a rack.

For moulded chocolates you also need a praline mould, a brush and a metal scraper. With coloured cocoa butter you paint patterns into the mould before shelling, and they will later shine on the finished chocolate. Cut chocolates and the supreme discipline, Kirsch batons, take more practice and special tools, which you will find in their own subcategories.

Tips from our kitchen

• Couverture, not eating chocolate. Anything that should shine and snap needs tempered couverture. For cake batter or mousse, ordinary chocolate is fine.
• Let the filling cool. Ganache must come down to room temperature before piping, otherwise the thin shell melts. Do not fill right to the top, so there is room to seal.
• Polish moulds, never scrub them. Wipe praline moulds with cotton wool: every scratch shows on the chocolate.
• Store cool, dry and dark. Finished chocolates keep best in a cool room away from sunlight and strong smells. In the fridge they easily pick up moisture and odours.

You will find a step-by-step guide in our recipe for making your own chocolates. Prefer to practise with a professional? In our praline courses in Adliswil you fill your first chocolates alongside a confectioner.

Frequently asked questions

What is the difference between chocolate and couverture?

Couverture contains more cocoa butter and is more fluid when melted. Properly tempered, it shines, snaps cleanly and releases neatly from the mould – ideal for chocolates, bars and figures.

Do I need a tempering machine?

No, you can also temper over a bain-marie with a thermometer. A tempering machine does, however, hold the couverture reliably at temperature and saves time if you work often or in larger quantities.

How quickly will my order arrive?

Orders placed by 4 pm are dispatched the same day by A-Post and usually arrive the next working day. Delivery is free from CHF 100*; below that it costs CHF 9.

How do you ship chocolate in summer?

In the warm season and on very hot days we hold back parcels containing chocolate products on Fridays so they do not spend the weekend in a hot postal van; they leave our chilled warehouse only after the weekend. If you choose Saturday delivery with chilled shipping, your parcel arrives chilled at the weekend too. For chocolate and pralines you can also order chilled shipping.