Ready-to-ship quantity: 14
Price:CHF 35.50
There are 261 products.
Ready-to-ship quantity: 14
Price:CHF 35.50
Ready-to-ship quantity: more than 20 pieces
Price:CHF 6.00
Ready-to-ship quantity: more than 20 pieces
Price:CHF 23.90
Ready-to-ship quantity: more than 20 pieces
Price:CHF 23.90
The right chocolate tools turn melted couverture into glossy chocolates, clean bars and delicate decorations. In this category you will find more than 200 tools, the same ones we use in our own kitchen: thermometers, scrapers, piping bags, brushes, spatulas and dipping forks.
Which tool for which step?
Working with couverture almost always follows the same order: melt, temper, mould or dip, decorate.
- Checking the temperature: a thermometer is essential for tempering, whether you work over a bain-marie or in a tempering machine. A heat gun warms couverture up exactly where you need it. See thermometers and heat gun and our chocolate tempering machines. For colour gradients and velvet effects on pralines and figures, you will find the right equipment under airbrush for chocolate.
- Stirring and scraping: rubber and dough scrapers.
- Filling and sealing: piping bags and cornet paper.
- Brushing and painting: brushes for chocolate.
- Spreading and dipping: spatulas and dipping forks.
- Decorating: sheets, combs and more chocolate decoration material.
Tips from our confectionery
You do not need a tempering machine: a bain-marie works too, it just needs more attention. Do not forget the tools people tend to overlook: the 30 x 45 cm marble slab for tabling, cooling racks for draining dipped chocolates, embossed dipping paper for a clean base, the chocolate hammer for knocking air bubbles out of the mould and a precision scale up to 100 g. Everything starts with good couverture chocolate. If you would like to practise with us, join the couverture tempering course in Adliswil, or read our article on different tempering methods.
Frequently asked questions
What do I need for my first chocolates?
A thermometer, a rubber scraper, a metal scraper, piping bags, cornet paper and a chocolate mould or ready-made chocolate shells are enough. For truffles, add a dipping fork.
How quickly will my order arrive?
Order by 4 pm and we send it the same day by A-Post. It usually arrives the next working day, and delivery is free from CHF 100*.