Brush for chocolate
There are 18 products.
Ready-to-ship quantity: more than 20 pieces
Price:CHF 9.80
Ready-to-ship quantity: more than 20 pieces
Price:CHF 10.90
The right chocolate brush depends on the job: painting moulds with coloured cocoa butter, dusting on powder colours or glazing a Zopf with egg. We stock more than 20 brushes, from a fine no. 3 brush to a 75 mm pastry brush, plus silicone brushes and sets.
Which brushes do we stock?
- Pastry brushes: 15 to 75 mm wide, natural or extra fine at 30 and 40 mm. For glazing bread and pastries with egg, milk or water, oiling a focaccia or dusting off flour. The soft bristles will not scratch a chocolate mould when you brush it with couverture, which helps prevent air bubbles.
- Fine brushes: no. 3, 5 and 10, the set of 5 fine brushes, the 5-piece PME set and the Wilton set of 5. Use them to paint eyes, dots and stripes into the mould or to draw lines of royal icing. Sketch the outline first with cornet paper.
- Fan brush and powder colour set: spread dry powder colours and glitter evenly over chocolate, fondant and marzipan, and sweep away excess.
- Silicone brushes: 20, 26 and 27.3 cm long, easy to clean and no loose bristles. We keep them for baking, egg wash or melted butter, rather than for fine chocolate work.
Tips from the chocolate kitchen
For coloured cocoa butter in moulds, a fine natural-hair brush works best: it picks up the melted colour well and releases it evenly. Once the details have set, fill the mould with tempered couverture. After unmoulding, the motifs show up vividly on the surface, just like on our home-made chocolate Easter bunnies. You will find the shades among our cocoa butter colours.
Frequently asked questions
Which brush is best for lining a chocolate mould?
A soft 25 or 35 mm pastry brush for the couverture layer, and a fine no. 3 or 5 brush for the colour details beforehand.
Can I use the same brush for baking and chocolate?
Better not: traces of egg or fat have no place in coloured cocoa butter. Wash brushes in warm water and let them dry completely. More equipment is in our chocolate tools and accessories, and in our praline courses in Adliswil you work hands-on with moulds and couverture.