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01 Jan January 01, 2012

Tools & Utensils for Candy Making

Lynn Hawks 11 Basics of Candy Making

EQUIPMENT FOR MAKING GOURMET CHOCOLATES  

Being prepared, having everything you need at hand BEFORE you start your candy making projects-recipes will make the process easier and lots more fun. 
Preparation is very simple and the tools are few. 

Here is a list of MUST haves and a few items that make the process easier…

SMOOTH WORK SURFACE:  Formica, Corian, marble or granite counter tops work well when working with chocolate.  To keep counters clean, use a high density polyethylene chopping block* or marble candy slab. 24X36” is suitable.  *Can be found online and in many home goods as well as gourmet kitchen stores.  Wooden cutting boards are NOT the best choice, although used often

COOKIE SHEETS OR BAKERS TRAYS
Cookie sheet or large cookie trays. Some use  ½ sheet bakers trays (if the fit in your fridge. 

PARCHMENT OR WAXED PAPER to line cookie or baking  trays

SILPAT: A silicone based liner that withstands extreme heat (toffee and brittles for example) Can be used over and over. Cleans like a charm! Can be found in gourmet kitchen stores or restaurant supply stores as well as online.

CHOCOLATE CHUNKER OR LARGE KNIFE; To chop your chocolate into uniform almond size chunks. You can find the chunker in gourmet kitchen stores or online. Be extra careful when using a knife as chocolate can be very hard to chop.  Take it show, break off tiny amounts at a time and keep your fingers AWAY from the blade.

CANDY THERMOMETER
CANDY THERMOMETER with low temps of 70 degrees. Must have lower temps when working with chocolate
DIGITAL THERMOMETER. Super accurate, easy to read. Costs approx. $35.00 and can be found in gourmet kitchen stores or restaurant supply stores as well as online.

SPATULAS
Rubber spatulas- Several!  You can never have too many. Have an assortment of sizes on hand.

OFFSET SPATULA
Great for working with chocolate. Easier to use than a flat spatula

HEAVY PLASTIC OR RUBERMAID SPOONS.  Much better than metal spoons

MIXING BOWLS
Heat resistant bowls for microwaving. Heavy plastic, food safe.
Glass or plastic bowls for mixing, and prepping ingredients
Plastic bowls for storing unused tempered chocolate.

MICROWAVE SAFE BOWL test:

Using the right kind of container reduces the risk of overheating chocolate in the microwave.
Use this test before using any bowl for the first time:
Put 1 cup of water in the empty bowl. Put in microwave on HIGH for 1 minute. The water should feel very hot. If the bowl still feels cool, it’s perfect for use when working with chocolate.  Rubbermaid and Tupperware are just two brands suitable. Also find professional grade plastic bowls at a restaurant supply store.

TOOLS-1

 

 

 

 

 

KITCHEN SCALE

Any kitchen scale is great. Digital is fast and easy to read.
Make sure it is accurate and that when you are measuring ingredients you subtract the bowl holding your ingredient.

MICROWAVE OVEN  Know the temps and sensitivity of your Microwave BEFORE you begin melting chocolate. Start with 30 second intervals and increase as necessary.

DOUBLE BOILER
A good way to melt chocolate but often hard to find in today’s modern kitchen.  A saucepan nested within another saucepan can work but may be a bit unstable. Test your theory FIRST before actually using with premium products.  I have used a Pyrex bowl on top of a heavy duty saucepan. This too works but again, test it steadiness before you work with your delicious premium chocolate or heavy creams. A word about chocolate and water. They DO NOT mix. Steam and water droplets will ruin your chocolate. It’s very easy to have steam droplets end up in your chocolate…so be extra careful.

DIPPING FORK
A nice candy making tool that many beginners use. My preference is to do everything by hand-with my fingers, A Dipping folk will reduce messy fingers and keep things nice and tidy (who wants that?) A dipping fork will also save chocolate waste (whats left on your fingers when you are finished dipping)…

SMALL PASTRY BAGS – DECORATING BAGS
Great for decorating your gourmet candies. A nice addition as it saves on product and gives you great control in your decorating process.
The decorative possibilities are endless.

MELON-BALL shaper. Great for making uniform truffle centers.  Have 2-3 various sizes on hand.

PASTRY SCRAPER   Wide metal scraping tool, excellent for scooping chocolate as well a creating decorative chocolate curls.

SOFT POLISHING BRUSH
This is absolutely NOT required but often nice for brushing out small blemishes on your fine chocolate molded creations. A Badger brush is ideal and can be found in fine gourmet kitchen stores.

 CANDY CUPS

If you are making truffles or bite sized bon-bons placing them in their own candy cup will preserve their appearance, make them easy to handle/transfer. Size: 5-A or 6-A are the standard Truffle sizes. You can find them at any hobby craft store or gourmet kitchen supply store.

CANDY MAKING MOLDS
Pre washed and totally dry. Remember, even a small amount of water will ruin your chocolate.

ARTISTS BRUSHES
Keep a set of assorted painting brushes just for your candy making projects. They are great for adding color contrast and details to your beautiful Chocolate confections. Make SURE your brushes are completely dry before introducing to your chocolate.


GET OUR QUICK START GUIDE TO GOURMET CANDY MAKING
QS-BANNER2 FREE VIDEO SERIES CLICK HERE!!!
READY TO JUMP RIGHT INTO TO HOLIDAY CANDY MAKING? 
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11 thoughts on “Tools & Utensils for Candy Making

  1. hi.. I tried to sign up for you mailing but your email never showed up.
    I need to study this tempering thing. I can’t understand why it is needed sometimes and not at others. I you could direct me to a page that would help me I sure would appreciate it.
    Thanks,
    Kathleen

  2. Lynn says:

    Hi there.
    I will check my email situation. so sorry.
    I will send you a link to the tempering page…. it explains the process and why you must do it
    when using gourmet chocolate (NOT chocolate chips)

  3. Glen Neuburger says:

    My uncle used to make hard cinnimon candy in his bakery when I was a young man, (1960) He had a large rolling pin with steel discks spaced one inch apart. He simply rolled it across the candy while it was still in a soft state. He rolled it both ways to make neat one inch cubes. The total length of the roller was about twelve to sixteen inches long overall. Has anyone ever seen such a tool and if so, are they still avaible.

  4. bobbi jo says:

    I’m interested in your “how to” video.
    I’m considering starting a charitable chocolate company to help support the animal rescue work I do for homeless cats and kittens.

    Can you tell me where it is?

  5. Lynn says:

    I have seen the tool and have watched it in action. Excellent. It is definitely a commercial tool so would take some serious digging around. I will see what I come up with and advise.
    Thanks for sharing 🙂 Very nice childhood memories.

  6. Lynn says:

    Your mission sounds wonderful and candy is THE way to make money fast 🙂 I am sorry it has taken me 6 months to respond to your request. If you are still interested, I would LOVE to send you my DVD course (for FREE) as a thank you for your interest and to help in your efforts. Please respond and I will forward to you immediately !

  7. Kay Citron says:

    Hi I use the large 10 bricks of chocolate and have yet to find a kitchen tool to
    “chisel” it down to size. I use large quantities, so shaving it bit by bit is too time consuming.Any recommendations on a good large sized kitchen chisel?
    Kay

  8. Lynn says:

    here you go http://www.kingarthurflour.com/shop/items/chocolate-chipper This works very well (I have 2-3) If you are chunking 10 pound blocks, it does take a bit of muscle but certainly more effective and MUCH safer than using a sharp knife. Wishing you “Sweet success”

  9. Karen Kean says:

    Am I understanding that chocolate chips do NOT have to be tempered for dipping Truffles? Or, yes…they have to be tempered too?
    Thank you.

  10. Lynn says:

    Karen, Chocolate chips do NOT need to be tempered-BUT you will never get a beautiful hard shine if you are using them for dipping. The KEY is Palm Kernal oil vs Cocoa Butter. A product with little or no cocoa butter is very stable and doesn’t need tempering. I suggest trying premium chocolate (Includes cocoa butter) and give it a try 🙂 I know you will LOVE the results!Thanks for asking.

  11. Nikki says:

    Will you please send me a copy of your dvd?

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