Ready to embark on a chocolate-making adventure? Great, but first you need tools! Professional chocolatier Simon Knott explains what chocolate making machines and equipment you need for your new hobby or home enterprise, plus tips for buying the best quality tools for your needs.
Setting up your home chocolate kitchen doesn’t need to be daunting, but it’s advisable to learn as much as possible about the essentials. Before you commit to buying any chocolate making machines or equipment, it’s a good idea to do as much research as possible. There is plenty of free online information about chocolate-making from existing chocolatiers who are keen to share common-sense tips from their own experience.
The popularity of smaller chocolate making machines has grown exponentially over the past two decades. Previously, it was often necessary to buy suitable equipment from dedicated chocolate specialists at their specialist prices. However, with the advent of Amazon, eBay, and other platforms, it is possible to buy directly from manufacturers who offer more competitive prices and the same level of after-sales service.
Starting small and building on your successes makes sense if you are new to chocolate, whether you are doing it as a hobby or a small business. Things won’t always go according to plan, but if you start small, any mistakes you make will also be small and more easily overcome.
In this article, we share the full gamut of chocolate making machines and chocolatier tools you should consider investing in. While the list is long, don’t let this stop you – start with whatever is most comfortable for your level and your budget, and you can always expand as you go.
Chocolate Making Machines to Invest In
Chocolate Conche or Grinder (Essential)
When making chocolate from scratch, a chocolate conche or grinder is one of those chocolate making machines you must get.
If you are making bean-to-bar chocolate from cacao beans (or even from cacao nibs), then you will need a grinder or conche to refine the chocolate. The name conche derives from the Latin for shell, as the first conche machines had a similar conche shell shape.
You can try the same grinding process with a mortar and pestle, but it is very labour intensive so that you will achieve better results with a chocolate conche or grinder machine. It is for this reason, that conches and grinders are considered essential chocolate making machines, as it is not really feasible to do by hand. When grinding beans with a conche, it can often take 1-2 days to achieve the correct smoothness. Â
Here are two of my recommended smaller chocolate conche machines, suitable for home or small business use:
- Premier Chocolate Refiner 8lbs (good entry-level machine)
- Mini Table Top Melanger 5kg
More information about chocolate conches and grinders is in this article, including detailed buying tips and recommendations.
Chocolate Tempering Machine
If you are setting up your own home chocolate kitchen, you might start with hand-tempering chocolate on a marble slab. This is excellent practice for understanding the process of chocolate tempering and what you are trying to achieve at each of the stages. However, as your sales increase and you need a greater volume of chocolate, it’s time to invest in a chocolate tempering machine, which will save time and offer better consistency.
When first starting with your home chocolate kitchen, you might begin with hand-tempering chocolate on a marble slab. This is excellent practice for understanding the chocolate tempering process and what you must achieve at each stage. However, as your sales increase and your production volumes are greater, you will find it’s soon time to invest in a chocolate tempering machine, saving time and offering better consistency.
Below are a few of my recommended chocolate tempering machines:
- Electra Chocolate Tempering Machine – Electra 60 model
- Chocovision Revelation 2 Temperer (good entry-level machine)
- Chocovision Chocolate Temperer (good entry-level machine)
More information on chocolate tempering machines is in our article on how to choose a chocolate tempering machine, including tips for buying, using and maintaining a temperer.
Chocolate Melting Tank (aka Melting Machine)
A chocolate melting tank (aka chocolate melting machine) is more straightforward than a chocolate tempering machine. It does not have a mechanism for stirring the chocolate; it just has a heating element and thermostat that melts the chocolate directly or via a water bath.
Using the seeding method to temper the melted chocolate in a melting tank is possible. However, because there is no stirrer, the chocolate must be stirred frequently by hand. Consequently, juggling stirring the chocolate and trying to dip items can get complicated, and the resulting temper can be haphazard if cooler spots develop.
A melting tank can be very useful if you have a small-volume chocolate tempering machine and growing production requirements but don’t have the funds to buy a larger tempering machine. By melting chocolate both in the temperer and the melting tank, you can have a constant source of melted chocolate to refill the temperer as needed, rather than having to wait for each batch of chocolate to melt in the temperer.
Here are some of my recommended models of chocolate melting machines:
- Entry level Chocolate Melting Tank (Savour) 1.5L
- Entry level Chocolate Melting Tank (ICB Technologies) 1.5L
For more information and buying tips, head over to our article on the best chocolate melting machines.
Chocolate Crafting Tools for Chocolatiers
Chocolate Moulds
There are two different types of moulds available to create attractive shapes for chocolates and 3-D models:
Polycarbonate moulds
Polycarbonate is a tough plastic that can be moulded into many design shapes. Melted chocolate and fillings are easily poured into these. It’s best to polish the inside of each mould before use with a dry cloth, which ensures easy extraction from the mould and a high-gloss finish on the chocolate.
Pros:
- Flawless glossy finish to products
- When cooling, the mould contracts less than the chocolate, ensuring the products are released more easily.
- Polycarbonate distributes the heat of the tempered chocolate more evenly than silicone, creating a more uniform chocolate texture.
Cons:
- Polycarbonate is prone to scratching if not cleaned carefully
- Some organic cleaning compounds can damage it
- It’s more expensive than silicon moulds
Silicon Moulds
Silicon moulds have rapidly grown in popularity over recent years because they are versatile and come in every conceivable shape. They are easy to use with chocolate and heat stable, which makes them ideal for high-temperature sugar work. They can create glossy and matte finishes and replicate fine details well.
Pros:
- Products don’t stick to the mould, so greasing is unnecessary, and the products are released easily.
- Reasonable price
- Huge selection of shapes and styles
- Highly flexible to accommodate different shapes
- They are very versatile so that they can be used for isomalt, sugar paste and other modelling components.
- Products are released easily from silicone moulds.
- Silicone performs well in very cold and very hot environments.
Cons:
- While silicone moulds are durable, they can be prone to tearing with repeated use if not handled carefully.
- Flimsily constructed moulds can result in spills unless supported underneath when being transferred.
- Some users report silicone moulds attracting and holding dust particles, requiring extra cleaning.
For more help, check out out article on how to choose chocolate moulds.
Dipping Forks
Using a dipping fork to hand-dip items in chocolate takes dexterity and patience, as it is a labour intensive process. There are several different designs of forks for various applications. For example, a spiral circular basket is ideal for manipulating truffles or larger nuts during dipping, while a two-pronged fork is ideal for individual chocolates or pieces of candied fruit. To create ridges, the prongs or tines on the fork can be used to decorate the surface of the chocolate after dipping.
Dipping forks don’t need to be expensive. They may not come with a wooden handle, but it’s often easier to find a complete set of dipping forks online for the same price as one fork from a speciality supplier.
Scales
An accurate set of electronic scales is a vital purchase for any home chocolatier. As with baking recipes, you need to measure out chocolate recipes accurately for the best results.
Most chocolatiers sell their products by weight and consequently fall under local government law controlled by Trading Standards (UK) or Federal Trade Commission (US) or The Competition and Consumer Act 2010 (AUS). Laws vary, so you need to clarify your local legislation.
You can buy scales classified as ‘trade approved’, meaning the company manufactured them to legal specifications. However, even so, it is often a legal requirement to calibrate the scales every two years to ensure they are still accurate.
Local laws may offer more leniency in verifying your scale’s accuracy. Sometimes, buying 50 g and 100 g stainless steel weights online is acceptable. You can use them to test your scales each month and keep a record to verify that they are still accurate. You will still have to take the weights to your local government department every two years for them to verify them, but this is much cheaper than having your scales calibrated.
The onus is on each producer to do their own research on product prices and to adhere to the requirements of the local food legislation where they live.
Marble Slab
While a marble slab might not be an essential piece of chocolatier equipment, it does enable you to experience tempering chocolate by hand. While marble has a very attractive finish in the kitchen, plenty of other stones, such as granite, will offer the same cooling effect at lower prices. Try sourcing an offcut from a local kitchen worktop supplier.
Thermometer
In any home chocolate production kitchen, you must accurately measure the temperature of ingredients and products at the different stages of a recipe. Digital probe thermometers have an excellent track record and are now reliable and cheap. Usually, the probe thermometer consists of a thin metal probe with a plastic handle attached by wire to the control unit. This unit houses the battery and has an LCD display to show the temperature.
Infrared laser thermometers are newer to the market and involve more complex technology. An infrared laser beam generated in the control unit is aimed at the chocolate surface, and the energy emitted in this collision gets fed back to the control unit and converted into a temperature reading. Infrared laser thermometers only take the product’s surface temperature, so the temperature a few centimetres below the surface may well be higher. A thermometer probe is often more precise for accurate temperature readings, but a laser thermometer is more practical for ballpark readings.
Whatever style of thermometer you choose, always check that it will operate to at least 200° C or 392° F, which is the cooking temperature of very dark caramel. This is the hottest recipe you are likely to cook.
| Digital probe thermometer | Infrared laser thermometer | |
| Pros | Slightly cheaper Little maintenance Precise measurements No risk of mercury spillage | No physical contact Fast Measures from a distance |
| Cons | Wired connection makes it easy to drop/get wet Easily damaged if dropped in water | Only takes the surface temperature, so reading may vary |
Nearly all probe and infrared thermometers are battery-powered. A specialist online thermometer retailer is often a good place to find one, or you can check Amazon and eBay.
Flexible Plastic Scraper, Stainless Steel Scraper and a Palette Knife
You will never regret buying several flexible plastic scrapers for your home chocolate kitchen. They are invaluable for taking the hard work out of jobs, such as scooping up melted chocolate, fillings, and ingredients and best of all, they cost next to nothing. Made from a half-moon of flexible plastic, you can use them to scrape the excess chocolate off filled moulds or from containers. Or once you’ve scooped out the bulk of the chocolate left in your tempering machine, use a scraper to access all those hard to get to corners. This means there is very little wasted chocolate and being plastic, the scraper won’t scratch your stainless-steel bowl.
If you decide to temper chocolate by hand, you need a good stainless-steel scraper with a handle. It must be flexible enough to work the melted chocolate effectively on the marble table.
A palette knife is another ‘must-have’ item of chocolate-making equipment. It can have a wooden or plastic handle and usually a flat, rounded blade at the end, enabling you to smooth out or work chocolate on a flat surface, such as a cake.
Whisk
When making truffles and chocolate fillings, you will need a hand whisk. Ganache and fillings can sometimes be stiff, so you want a whisk sturdy enough for the task.
When whisking chocolate products, the aim isn’t to incorporate air but to ensure thorough mixing and the dispersion of the fat molecules. A whisk and a palette knife from a catering supplier are likely cheaper than those from a specialist chocolate equipment supplier.
Piping Bags and Nozzles
A piping bag and nozzles are great tools for a number of tasks in chocolate production. When you need precision filling, it’s much easier with a piping bag and nozzle to gauge the direction of filling and see exactly how much is going in. When not using a piping bag, it is easy to spill filling on the rim of the chocolate shell, which may make it difficult to seal.
There is a good range of piping bag styles and sizes and an even greater selection of nozzles, so it’s always possible to find the right ones for your range of tasks. It’s important to have a professional finish on your products, and using a piping bag and nozzle is an inexpensive method to achieve this.
Considerations when Buying Chocolate Making Equipment
Budget
There is a wide range of home chocolate making machines and equipment, and narrowing down the best options is often difficult. It’s best to keep within your budget and restrict yourself to only buying the necessary equipment when starting out.
Check to see if a simpler level of equipment is adequate for the time being. For example, fully automatic tempering machines are more expensive, so work out if a semi-automatic machine would do for the time being while you build the business, so long as you understand the extra techniques required to operate it. For planning, forecast your production both in financial terms and how many bars/chocolates you want and can produce a day.
Planning like this may mean starting with a smaller chocolate temperer and graduating to a larger one after a few years. It depends entirely on your business plan, so write a clear forecast about the products you want to make and your vision for how the company will grow. When it comes to trading up, there is always a strong second-hand market for chocolate-making equipment, and their prices hold up well, too.
Space
Space will always be at a premium with a home chocolate kitchen. So, when considering any new chocolate making machines and equipment, consider its footprint and how it will fit in with the available space. If you are constantly having to move items from one place to another, it’s not an efficient use of production time.
Country
With Internet shopping, tempering machines and melting tanks can now be bought from suppliers worldwide. However, bear in mind the machine’s power supply. Will it be compatible with your country? Can the voltage be adjusted to suit your country’s supply? Similarly, after-sales is a worthwhile consideration. Can the machine be serviced or repaired in your country, or will you have to pay for a courier to return it to the supplier? Generally, tempering machines and melting tanks are reliable. However, when buying a new machine, enquire about servicing contract costs and the servicing process.
Working Height
Consider the working conditions where you plan to site your chocolate making machines. How high is the chocolate machine? You will stand by it for long periods as you work with your chocolate. Is the machine’s bowl easily accessible by hand when you reach over when it is standing on your tabletop?
Capacity
Do you need large chocolate making machines capable of producing commercial quantities of chocolate, or would a smaller machine suffice to produce artisan quantities? For example, smaller tempering machines will take from 500 g to 1 kg in a single batch, while a medium-sized home machine will often process up to 12 kg of chocolate. Which size best suits your planned production?
Seek Out the Best Machines
As the expression goes, forewarned is forearmed. Read all you can from reputable sources to improve your knowledge about the market’s most reliable, effective, and cost-effective chocolate machines. Use a search such as “second-hand or used chocolate making equipment” to check out second-hand catering and chocolate equipment suppliers.
Research using specialist equipment review sites and chocolate sites to discover vital information from existing owners about the best and worst machines. Their opinions will be more likely to be honest, whereas a salesman may want to just sell you a model he has excess stock of.
Final Thoughts on Home Chocolate Making Machines & Tools
We hope you’ve found this article on chocolate making machines and tools from Simon Knott informative, and that it has given you a clear picture of the various chocolate making machines and equipment to start crafting your own chocolate at home, for fun or profit.
In addition to this, we recommend you read the articles on how to make chocolate from bean to bar if you are interested in learning to craft chocolate from scratch, as reading through the steps will also act as a prompt for any equipment or tools that weren’t covered in this article. Likewise our article on molding chocolate is also worth a read over for the same reason.
Although gathering a nice collection of tools and chocolate making machines is nice, the most important thing after you have the basic set of equipment you need is to just dive in and give it a try. It won’t be perfect the first time, and that’s ok. Don’t let the equipment you have in your kitchen hold you back from experimenting and trying. Over a few tries, you’ll work out what equipment you need, and you can keep expanding your toolkit as you go along.
Don’t fall into the trap of thinking you need all this equipment before you can get started, and please don’t use your lack of any of these tools as an excuse to not start doing it. It’s like painting or drawing or music, or any other craft. If you keep using the excuse of not having the best pencils or guitar strings as an excuse for not playing, you’ll never get on with learning and mastering the skill.
If you find yourself falling into equipment-paralysis, then just step back. Challenge yourself to not buy any extra equipment at all, and see what tools you can use out of your kitchen, instead. You’ll quickly learn which extra tools would be useful!
The main thing is to give it a try and have fun. When you’re ready to invest in more chocolate making machines and equipment, come back here for tips on which ones to get.
Happy chocolatiering!
This article was originally published on 27 February 2023, and updated on 11 April 2025 to improve currency and usefulness.
