Here is a section of useful equipment for cooking with chocolate.
Several items, found in most kitchens, are included here because they are
essential to specifically chocolate-related techniques.
A knife for chopping chocolate
should have a long board blade with a sharp edge. A clean acrylic
board has many uses. Use it to spread out chocolate when making decorations
and tempering. A marble surface sometimes allows chocolate to cool
and harden too quickly.
Mixing
and stirring heated ingredients is best done with a long handled
wooeden spoon. Use metal spoons for folding in flour and whisked
egg whites. Flexible rubber spatulas scrape every bit from the sides
of a bowl.
Bowls made of
strong heatproof glass with sooth, rounded bottoms are best for melting
chocolate in a microwave or a water bath. A
Saucepan and a heatproof bowl that fits firmly into it make
a perfect water bath for melting chocolate. Choose a glass
bowl that allows you to monitor the hot water in the pan: it must not bubble.
A decorator's scraper can
be used for making chocolate curls or caraque. Be sure the edge is
sharp and clean before using.
Narrow spatulas are used to
spread and smooth fillings and icings. Use spatulas with angled blades
to spread mixtures in pans and spread melted chocolate
A small paper piping bag
is essential for making delicate decorations. Use a large pastry
bag with a pastry nozzle for piping whipped cream and meringue mixtures.
