Start your mini-production of chocolates like in the best boutiques of Europe.

What's included

We recommend

Equipment and inventory to effectively complete the kit.

Additional inventory and equipment

Something that will come in handy in the kitchen.

1. Melting the chocolate

   Ready-made chocolate is sold in different forms: culet, "buttons", discs or mini bricks. Before working with it, it must be melted (or dissolved). The Mini Tempering bowl will melt the chocolate by itself and keep it liquid at a constant temperature you set for as long as you need it. This will allow you to have access to the liquid chocolate at any time. We recommend having two bowls for quick access to several types of chocolate at once.

2. Precrystallization

   The main ingredient in any chocolate is cocoa butter. Cocoa butter molecules can be structured in 6 different types of crystals, but in order for the chocolate not to melt in the hands, to be solid, homogeneous and beautiful, we need the crystal lattice of the butter to consist mainly of only one type of crystals - the most stable, which melting temperature is 34 ° C and above. To do this, the chocolate must be pre-crystallized before work – it means prepared. There are different ways: tempering, seeding, dissolving. But the fastest and, most importantly, the cleanest method is the addition of a concentrate of stable cocoa butter crystals (also called "silk"), for the preparation of which a special incubator is needed. It works like this: you simply place a piece of solid butter into this incubator and after 12 hours it turns into a paste containing only stable crystals. All you need is to add silk in the amount of 0.2% of the total mass to the liquid chocolate and mix it. And that's it - the chocolate is ready to go. In addition to chocolate, you can also pre-crystallize the ganache for a nice texture and a longer shelf life.

3. Production of candies and dragees

   In order to make even, one-to-one, enrobed candies, you will need frames for forming the filling, and a mini-guitar to cut this filling into equal pieces. For small scale production, mini-frames of different heights and one mini-guitar are enough.

   To create all kinds of dragees, you need a drageering drum. Almost any ingredient, like nuts, bulk products (cocoa nibs, for example), dry berries, ganache, pralines, marmalade, can be turned into chocolate candies. You simply take the right amount of chocolate from the mini tempering bowl into any convenient bowl and start adding it in portions to the products in the drum. As a result, you get artisan delicious balls that can be sold "at the checkout" in coffee shops as an addition to coffee or tea to-go, because dragees are undemanding in packaging, they can be thrown into a bag or pocket without worries that they will break or melt, smudging everything around. In addition, this simplicity of dragees makes it easier to sell and deliver them to any corner of the country or even the world, they will definitely survive even after the most careless handling during transportation.