Equipment for cut chocolates

Cut chocolates are part of every confectioner's basic training. They always include a firm-setting ganache, which you build up into a slab in a frame and then cut into even pieces. You can add several layers, but what really matters is a good cutting harp, also known as a chocolate guitar. In this category you will find all the equipment you need, from frames and the harp to dipping forks.

What equipment do you need for cut chocolates?

• Frames: the frame for cut chocolates comes in 3 mm and 5 mm, and there is also a frame set. The frames stack, so you can build up exactly the height your recipe calls for, layer by layer.
• Rolling guides: with the 6-piece set or the professional set in 3 sizes, you roll out marzipan to a perfectly even thickness.
• Angled palette knives: in large and medium, for spreading the ganache evenly in the frame.
• Cutting harp: this is the key tool. The 1.5 cm and 3 cm cutting inserts set the size of the pieces. There is a matching insert for each size, and replacement wire for the harp is available separately.
• Ganache cutter sets: set 1 and set 2, 4 pieces each, if you would rather cut shapes out of the slab than slice it.
• Dipping forks: with 3 or 4 prongs, for dipping the pieces in couverture and decorating them.

Tips from our kitchen for perfect cut chocolates

Building the layers

For our cut chocolates with pistachio marzipan, roll the marzipan out to 0.5 cm between the rolling guides. Then stack the frames: 0.5 cm + 0.5 cm + 0.3 cm, giving a total height of 1.3 cm. Spread the ganache evenly right to the edges with the angled palette knife.

Pre-coating and cutting

Next, pre-coat the slab with a thin layer of tempered couverture chocolate. Our article Tempering couverture and chocolate correctly shows you how. Then place the slab on the cutting harp. The classic size is 3 x 1.5 cm.

Dipping and decorating

Dip each piece in couverture using the dipping fork. To decorate, draw small ridges across the top with the prongs of the fork.

Recipe with video: cut chocolates with pistachio marzipan

Ready to get started? Our recipe makes 120 pieces. Preparation takes 25 minutes, cooling 2–3 hours, and the finished chocolates keep for 1 month. A video guide takes you through every step.

Go to the pistachio marzipan cut chocolates recipe with video

Learn the technique on a course

Would you rather practise with expert guidance? Our advanced praline course is the place to do it. It takes place in our kitchen in Adliswil, around 20 minutes from Zurich main station.

Frequently asked questions

What size are classic cut chocolates?

The classic size is 3 x 1.5 cm. For this, use the 3 cm and 1.5 cm cutting inserts on the harp.

How thick should the ganache slab be?

In our pistachio marzipan recipe, it is 1.3 cm high. To get this, stack two 5 mm frames and one 3 mm frame.

How long do cut chocolates keep?

The chocolates from our recipe keep for 1 month. Allow 25 minutes of work and 2–3 hours of cooling.