Working with chocolate can appear simple at first. To melt chocolate and put it in a mould is easy enough, but to create commercial-quality premium chocolates, choosing the right equipment is crucial.
CFW’s chocolate equipment allows you to create chocolates to a commercial standard. With it, you can control temperature, improve hygiene, create cleaner finishes and work more efficiently. For chocolatiers looking to improve their practice and create chocolates that are as luxurious as they are delicious, CFW is the place to buy your equipment and help ensure consistent, high-quality results.
Food Thermometers
When working with chocolate, temperature is a crucial consideration. This is especially important when you want to temper your chocolate.
A chocolate thermometer helps you get a reliable reading quickly. This makes it easier to avoid overheating or cooling your chocolate too much. These are both things you need to avoid, especially when tempering chocolate, where the temperature must be closely monitored to ensure success. The Gourmet Thermometer can read from -39.9°C to 149.9°C with an accuracy of ±0.5°C. This makes it a crucial tool for chocolate work, where minor changes in temperature can affect the finish, texture and snap of your final product.
While a standard thermometer is useful for chocolate, some ingredients require a thermometer with a much higher temperature range. The sugar thermometer is designed for applications with very high heat, such as sugar work, caramel, sweets, jam or hot oil. It can reach temperatures of 200°C or more. Using both of these tools correctly can help you create flawless filled chocolates and confectionery products.
Dipping Forks
Using the right utensil when dipping chocolate can take your work from good to better, and it makes the job easier too.
Chocolate World dipping forks help you coat chocolates, truffles and small desserts with a clean finish. They are designed to create a neat result while still keeping the authenticity of a handmade treat. Different fork heads suit different shapes of chocolate. Rounder, bowl-shaped heads can work well for spherical truffles, whilst the fork head is ideal for standard square shapes. This makes them ideal for chocolatiers creating premium chocolates, truffles, pralines and dipped desserts.
Scrapers & Spatulas
Scrapers and spatulas are essential tools when working with chocolate moulds. A chocolate scraper is ideal when a flat base is important. Once chocolate has been added to the mould, the scraper can be used to remove excess chocolate from the surface and create a smooth, clean finish. This helps give your chocolates a more premium and professional appearance. Scrapers can also be used with a number of ingredients, not just chocolate. They are useful for caramel, fudge and other fillings, as well as for cleaning hardened chocolate from surfaces. Chocolate spatulas are also a must-have for anyone working professionally with chocolate. They work well for smoothing and spreading chocolate, as well as taking chocolate off a larger scraper. Used together, scrapers and spatulas allow for a cleaner, neater and more controlled finish.
Melangers
Chocolate melangers are used for bean-to-bar chocolate making. They crush and refine cocoa nibs into a velvety chocolate paste, while also blending in sugar and other ingredients. This makes them ideal for chocolatiers who want more control over the flavour, texture and quality of their chocolate.Melangers are especially useful for small-batch chocolate production, artisan chocolate making and businesses looking to create their own chocolate recipes.
Moulds
Chocolate moulds are essential for creating consistent, professional-looking chocolates. CFW stocks a range of designs and sizes, from traditional chocolate bar moulds to deluxe moulds and quirky seasonal shapes. These are ideal for chocolatiers, bakeries, dessert shops and anyone creating chocolates for personal or commercial use. Chocolate moulds work most effectively with spatulas and scrapers, as these help ensure a clean and sleek finish. This is especially important when creating filled chocolates, bars, pralines and seasonal chocolate designs.
Sprayers
Spraychoc equipment combines chocolate and pressurised air to create a number of different textures and finishes for your chocolatiering. It can be used creatively to create decorative finishes, gradients and textured effects. This makes it useful for chocolatiers and pastry chefs looking to add a more premium appearance to their chocolates and desserts. Chocolate sprayers are ideal for moulded desserts, patisserie, chocolate decorations and professional presentation.
Melting & Dispensing
Chocolate melting and dispensing equipment is ideal for keeping chocolate warm and ready to use for commercial chocolatiering. CFW stocks equipment to keep chocolate warm and on standby, as well as bottles with bottle holders for easy squeezing into intricate moulds. ChocoHot taps are also useful for convenient and quick pouring of chocolate. This equipment is ideal for dessert shops, cafés, bakeries, ice cream parlours and commercial kitchens where chocolate needs to be kept at a workable temperature throughout the day.
Tempering
Chocolate tempering equipment is ideal for ensuring your chocolates have a premium, distinguishable snap. Tempering chocolate correctly helps improve the finish, texture and shine of your final product. It is especially important when creating chocolate bars, moulded chocolates, pralines and truffles. Some tempering equipment has multiple functions, such as pouring chocolate and vibrating it to ensure an even finish. This can help remove air bubbles and create a smoother, cleaner result.
Ideal for Commercial Use
CFW’s chocolate equipment is ideal for commercial use, but it can also be useful for those making chocolates at home. Whether you are a chocolatier, baker, dessert shop owner, café, ice cream parlour or home chocolate maker, the right equipment helps you work with more control and consistency. From thermometers and dipping forks to moulds, melangers, sprayers and tempering equipment, CFW has a range of chocolate equipment suitable for different levels of chocolate production.
Where to Buy Chocolate Equipment
You can buy chocolate equipment online at CFW.co.uk. CFW supplies a wide range of equipment for melting, tempering, moulding, dipping, decorating and dispensing chocolate. Whether you are creating chocolates for personal use or commercial production, CFW’s chocolate equipment can help you achieve a cleaner, more consistent and professional result.