Chocolate and praline utensils

In our chocolate and praline utensils category you will find the tools that turn couverture into glossy pralines, snappy bars and delicate decorations. Whether you are tempering chocolate for the first time or cutting ganache every day in a professional kitchen, the right equipment saves time, prevents grey streaks and gives you consistent results. To help you find what you need quickly, we have organised the range by working step.

The right tool for every step

Start by thinking about the tasks you do most often. That tells you which utensils you really need:

• Tempering and melting: tempering & melting machines hold couverture at working temperature for hours – from compact units for home kitchens to digital professional machines holding 13.7 litres.
• Measuring temperature: no control, no shine. Infrared and probe chocolate thermometers tell you exactly when the chocolate is ready.
• Dipping and enrobing: with dipping forks you can coat ganache and marzipan centres neatly in couverture and add a finishing pattern straight away.
• Cutting ganache: praline frames & cutters give you cubes and rectangles of identical size.
• Decorating: chocolate stamps & stencils and chocolate combs & decorating spatulas for curls, ridges, leaves and feathers.
• Spreading and tabling: angled & straight palette knives spread chocolate on marble or acetate and scrape moulds clean.

Right here in this category: specialist equipment and consumables

Some tools do not fit into any subcategory, so you will find them here. With the airbrush and compressor you can spray coloured cocoa butter into praline moulds. A heat gun with a display warms moulds, rescues couverture that has become too cool or releases chocolate from a spatula. The chocolate hammer breaks up large blocks, while the grater produces fine shavings for cakes and desserts. Stainless steel cooling racks are ideal for enrobing and draining, and cornet paper for fine lettering and lines. Acetate and PVC sheets as well as texture sheets give bars and decorations a high-gloss finish or a relief pattern.

If you would like to make chocolate from the bean, you will also find bean-to-bar equipment here: a manual cocoa bean cracker that breaks roasted beans into nibs, and a melanger that grinds the nibs with sugar over many hours into a smooth chocolate mass. The dragée machine coats nuts, almonds or cocoa nibs evenly in chocolate.

Frequently asked questions about chocolate and praline utensils

What basic kit do I need for my first pralines?

To start with, a chocolate thermometer, a spatula, an angled palette knife and a dipping fork are enough. Add a praline mould and good couverture. A tempering machine becomes worthwhile once you regularly work with larger quantities.

Do I really need a tempering machine?

No. Small amounts can also be tempered over a bain-marie or using the seeding method. A machine, however, keeps the temperature constant so the chocolate stays workable from start to finish.

What is acetate used for?

Chocolate spread on acetate or PVC sheets sets with a very glossy surface. This is how you make decorative plaques, collars for cakes and praline lids that lift off easily once crystallised.

To go with them, explore our couverture chocolate, chocolate moulds, coloured cocoa butter and chocolate transfer sheets.

Recipe ideas on our blog: Chocolate recipe.

Chocolate tools by type

Tempering & melting machines · Chocolate thermometers · Dipping forks · Praline frames & cutters · Starch box & kirsch sticks · Jelly moulds · Chocolate stamps & stencils · Chocolate combs & decorating spatulas · Angled & straight palette knives · Chocolate moulds · Transfer sheets