This forum thread is the point of entry for links, discussions, and questions about where to buy tools for working with chocolate.Please do not post links to sources for chocolate or sources for chocolate related items (such as books, t-shirts, etc.) There are separate forum threads for those.In addition to all of the suggestions following I can recommend Pastry Chef Central and Bridge Kitchenware . I bought a copper sugar boiler from Bridge that was on sale (about half off) and it's my favorite thing to make caramel in - plus, it's just beautiful to look at.
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clay - http://www.thechocolatelife.com/clay/
updated by @clay: 06/29/23 16:49:02
Where to Buy Tools for Working with Chocolate
I can suggest a few for starters:J.B. Prince, http://www.jbprince.com/ Good selection, good service, prices are ok (but not cheap).Tomric, http://www.tomric.com/ Mainly molds and custom work, but if you get to the equipment part of their (somewhat clunky) site, some very cool stuff. I just got their printed catalog, and it's much more user-friendly than the website.Chef Rubber, http://www.chefrubber.com/ Specializing in mold-making supplies, but has lots of stuff you won't find elsewhere.Kerekes, http://www.bakedeco.com/ Like J.B. Prince, a professional supplier with a great selection.Design et Realisation, http://www.dr.ca/ Canadian company with some harder-to-find utensils and rulers.
Many tools that you need can be purchased at your local kitchen goods shop. Some of the first tools that I bought were purchased at Target and Bed, Bath and Beyond...Offset SpatulaStainless Steel BowlsRubber ScrapersWhisksSilpatDigital ThermometerSmall Ice Cream Scoop for scooping ganacheMeasuring Cups1/2 Sheet PansThe key is to look around. Find who your local suppliers are. They will appreciate your business and you will be able to network through those relationships.
Hobby grade molds for the home confectioner Candyland Crafts CyberTrayd
You could also try New York Cake & Bake on 22nd Street between 5th & 6th Avenues.A word of advice: the return policy can be difficult so pick carefully.
http://www.chocolat-chocolat.com - Chocolate molds and really great packaging. They also have great service...very friendly! http://www.modpac.com - Wholesale chocolate packaging including some custom stuff.
A breaking fork is a must have when working with blocks of chocolate. Some specialty stores (like Sur La Table) will sell it for over $20- but down at my local restaurant supply store (Cresco on Richards Blvd in Sacramento) they're sold as bar tools for breaking ice for less than $10.
The Chocolate Mold Factory - hobby chocolate molds, professional polycarbonate molds, chocolate transfer sheets, chocolate books, mold making supplies, personalized candy, custom molds, free instructions and videos about making custom molds.
Chocolate Alchemy at www.chocolatealchemy.com
hello all,I was wondering how many beginners we have here, I know I am one?Can you tell me some good books on how to get started with chocolate making? This site looks good for supplies: chocolate making supplies or--- home chocolate factory I guess so much depends on the ingredients that one chooses too, maybe I can learn from people here.fun and good taste starts here.... candy
I bought this beautiful unlined copper pot for making caramel from Bridge Kitchenware. I was actually in the store looking for something else entirely but it was hanging there with a "sale" tag on it so I decided to treat myself and splurge on it. I think I paid about $125 for it - normally almost twice that much.No need to be scared, they are a joy to work with.
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clay - http://www.thechocolatelife.com/clay/
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clay - http://www.thechocolatelife.com/clay/
Can anyone recommend a good brand for an infrared laser thermometer and then where to buy it? Currently I'm using a cheep non-digital thermometer that constantly falls into my bowl of melting chocolate. I admit, maybe I need to upgrade to a digital but if you have a good recommendation, I'll go straight to the top with a laser. If it makes a difference, I'm not tempering and I'm melting via bain marie. Many thanks!
I really like my Raytek Mini-Temp Laser Thermometer . Just wish I'd bought one sooner. Saves me tons of time and it's very accurate.The only caveat, and it's a small one, is that it's not easy to switch between Celsius and Fahrenheit scales.
Sugarcraft has decent pricing, lots of ingredients like invert sugar, glucose, invertase, etc. They carry a very good selection of packaging materials in retail or wholesale quantities. They also have an extensive section of chocolate and candymaking equipment. Kitchen Krafts is another outfit I've used occasionally. Albert Uster Imports has a lot of hard-to-find stuff too. I bought some Beta6 cocoa butter from them. Chocovision and ACMC make good, but expensive, home size tempering machines.Bought some great lustre sprays from baker's nook , don't think I've seen them at other stores.I had a pretty ugly experience with pastrychefcentral, order came incomplete and they (very rudely) refused to replace missing items, out over $100 
If the order came to you incomplete, you should 'dispute the charge' on your credit card. If they don't get paid, they may take you more seriously.Also, consider contacting the Better Business Bureau to file a complaint.
I know I should have, but at the time it just didn't occur to me (although I've done it before, just spaced it this time) and now too much time has passed. So, what I did was vote with my feet and never bought from them again.Good advice John, thanks.
Patrick,I love Chocolat-Chocolat! What a great site.Thanks for pointing that one out!
Hello everyone!I am wondering where to buy the nice, thick paper you see on high-end candy bars, (you know, no foil peeking out of the ends).Any thoughts would be great!
We started this search about a week ago and I found a few places by just doing a google search for 'natural food coloring chocolate', here's one result: http://www.chocolatecraftkits.com/foodcoloring.php
Something to remember about these is they are infrared and only reading the surface of the target. The bottom of your container if on a heat source will be hotter than the top.
updated by @andy-ciordia: 09/11/15 22:45:04
updated by @andy-ciordia: 09/11/15 22:45:04
AndyThanks for the website.I also have checked this one http://www.intlfoodcraft.com/natural-color.html .
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@kapil-jain
• 7 years ago
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The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
@the-4-chocolatiers
• 7 years ago
Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.