Look for a spatula that’s one solid piece, rather than one that has a separate handle (germs can accumulate in tiny spaces, and a wooden handle can attract moisture). A spatula with a bent, raised “elbow” also makes it easier to spread and level ingredients.
2. Dipping Spiral
Essential if you want to make rounded, coated truffles. The wrong kind of fork will get stuck in the truffle – but the spiral drops it easily with a gentle tap. For increased balance and comfort, look for a heavier handle, or even consider getting custom tools made, like the top chocolatiers do.
Heat can make or break a chocolate, so take the guesswork out of tempering with a thermometer. If you’re planning on melting chocolate often, try an infrared heat thermometer (you can pick one up at a hardware store), which checks the temperature without direct contact.
4. Chocolate Moulds
Metal was used for a long time by chocolatiers because it was the only option around – it’s great for fine design details but has many drawbacks, including being hard to clean. Silicone moulds are popular but don’t handle heat well. Instead, try polycarbonate, which draws heat away from the chocolate, letting crystallization happen more gradually.
When you’re making ganache, you want the fat particles to disperse properly into the chocolate, and the best way to achieve this is with a whisk. It’s especially important if you’re using egg whites in your ganache – a whisk will help give it a creamy finish.