Chocolate decoration material

With the right chocolate decorating tools you can make decorations that look identical on every piece: discs, leaves, feathers, éclair plaques or chocolates with ridges and patterns. This category brings together more than 55 tools, from texture sheets and chocolate combs to stamps and silicone stencils, decoration moulds and dipping paper. The starting point is always well-tempered couverture.

Texture sheets for chocolate

Texture sheets give chocolate a relief surface or pattern. Spread tempered couverture thinly over the sheet, let it set and peel the sheet away: you are left with a textured slab to cut or break, for example to wrap around a cake or to finish a dessert plate. To get started, try the texture sheet starter set with 8 designs.

Looking for a chocolate transfer sheet with a coloured design? Then head to our chocolate transfer sheets (Schoggi-Tattoos): our Schoggi-Tattoos are transfer sheets for chocolate. The design moves from the sheet onto the chocolate as it sets. In short: a transfer sheet adds colour, a texture sheet adds relief.

Which chocolate decorating tools do we stock?

• Chocolate combs: three combs with profiles 1 & 2 fine, 3 & 4 medium and large, and 5 & 6 with short and long spacing. Plus the tree bark pattern comb, which gives couverture a wood-grain finish.
• Forks for patterns: decorative praline forks in round, drop and serrated, plus the dipping forks with 3 prongs, 4 prongs and spiral. Use them to draw ridges, drops or spirals on a freshly dipped chocolate. For patterns on the surface there is also the silicone stamp for chocolates, 4 pieces.
• Chocolate stamps: Happy Birthday and Love (small and large), vanilla flower, cocoa flower and coffee bean. For leaves, feathers and petals there are 8-piece stamps at 6 cm, the leaves also at 8 cm.
• Silicone stencils: rounds from 12 to 99 cavities (Ø 2 to 6.25 cm), star, heart, drop, square, rectangle, maple leaf and splash, flower, heart and butterfly in 3 sizes each, and éclair stencils for plaques up to 13.2 cm long.
• Decorating spatulas: leaf (small, medium, large), narrow leaf (small, large) and feather (10 and 12 cm).
• Chocolate shavings grater: for fine shavings on cakes, desserts and ice cream.
• Decoration moulds: triangle, circle, modern and snowflake decorations, plus mixed éclair and mini éclair decoration moulds.
• PVC sheet: 10 pieces, a smooth surface on which chocolate sets with a shine.
• Dipping paper: white and embossed, 100 sheets, for setting down freshly dipped chocolates.

Tips from our kitchen

Stencil: place the silicone stencil on a PVC sheet and press it down lightly. Fill the cavities, level with an angled palette knife and only lift the stencil once the chocolate has almost set, otherwise the edges run. You will find angled palette knives under Spatulas & dipping forks.

Stamp: put the chocolate stamp in the freezer the day before. Pipe dots of couverture onto the sheet, press the cold stamp straight into the centre and hold it for a few seconds. The cold sets the chocolate instantly, so nothing sticks.

Leaf and feather spatulas: dip the underside of the spatula into the couverture, place it on the sheet, pull it back slightly and lift it off cleanly. Lay the sheet in a baguette tray afterwards and the leaves take on a lovely curve.

Comb and texture sheet: spread the couverture thinly and draw the comb through in one movement. Cut as soon as the chocolate is no longer tacky but does not yet snap.

Frequently asked questions

Which chocolate is best for decorations?

Only tempered couverture: it spreads thinly, shines and releases cleanly from sheets, stencils and stamps. Our recipe Tempering couverture and chocolate correctly shows you how.

What is the difference between a texture sheet and a transfer sheet?

A texture sheet gives chocolate relief, a transfer sheet gives it a coloured design. Both work the same way: spread the couverture, let it set, peel off the sheet.

Where can I learn chocolate decorating?

In our Chocolate decorations course in Adliswil you try out these techniques with expert guidance.