Rubber & Dough Scraper

Rubber and dough scrapers are never far from reach when you work with chocolate: for stirring, scraping out the bowl and levelling the mould cleanly. Here you will find almost 40 scrapers, from flexible rubber spatulas in many colours to the rigid metal scraper.

Which scrapers do we stock?

• Rubber spatulas in black, red, pink, light blue, blue and dark blue, in small, large or small long. The long versions reach the bottom of tall containers.
• Dough scrapers: flexible in small and large, round or square, a black silicone scraper and scrapers with a built-in thermometer (32 cm and large), plus 19 cm Paw Patrol scrapers for young bakers.
• Metal scrapers: the standard, stiff and large metal scraper, the 12 cm miniSchoggi dough scraper, an 18 cm professional metal spatula scraper and 14 and 16 cm scrapers, as well as a comb scraper.

How to use them with chocolate

A rubber spatula mixes couverture chocolate and ganache evenly, so nothing sticks to the edge where it would overheat in a tempering machine. With the thermometer scraper you stir and read the temperature at the same time. After filling a mould, draw the metal scraper across it: the edge stays clean and no couverture is lost between the cavities. For tabling on marble, use a spatula and a stiff scraper. Our article on tempering methods helps you choose, and you can practise at the couverture tempering course in Adliswil.

Frequently asked questions

Flexible or stiff: which one do I need?

A flexible spatula follows the shape of the bowl and gets every last bit out. A stiff scraper is for levelling a surface or tabling.

How do I clean scrapers after working with couverture?

Scrape the leftovers back into the bowl before they set, wash in warm water and dry thoroughly: a single drop of water is enough to make couverture thicken.

Find more equipment among our chocolate tools.