THE BASIC KIT
Colored Cocoa Butter
Four things you need to start creating those glossy, jewel-like bonbons yourself.
COLOR · MOLD · BRUSH · CHOCOLATE
01 — COLOR
Chef Rubber Artisan Colored Cocoa Butter
WHY IT’S HERE
Colored cocoa butter is what creates those brilliant painted, splattered and sprayed finishes inside a chocolate mold. Chef Rubber’s Artisan colors are made specifically for chocolate work and can be purchased individually—so there’s no need to begin with the entire rainbow.
START WITH THREE
Choose three colors that work beautifully together. You can always add more once the obsession sets in.
EXPLORE THE COLORS →
Start with a few colors you love.
02 — MOLD
Chocolate World Polycarbonate Dome Mold
WHY IT’S HERE
A rigid polycarbonate mold helps create the smooth, glossy surface and crisp shape that make molded chocolates look so professional. The simple dome shape is especially good for experimenting with painted, splattered and sprayed cocoa butter.
WHY A DOME?
Think of it as a blank canvas. Instead of relying on an elaborate mold for the drama, you get to create it with color.
EXPLORE THE MOLD →
32 Little Blank Canvases
03 — BRUSH
Your first chocolate paintbrushes.
NYCake Professional Silicone Brush Set
WHY IT’S HERE
A brush is the simplest way to start playing with colored cocoa butter. Use it to paint strokes, swirls and layers directly inside the mold before adding your tempered chocolate.
NO NEED TO SPLURGE
This is one tool that doesn’t need to be fancy. A few different brush shapes give you plenty of room to experiment—and leave more of the budget for good chocolate.
EXPLORE THE BRUSHES →
04 — CHOCOLATE
Valrhona Caraïbe 66% Dark Couverture
WHY IT’S HERE
The chocolate matters. Caraïbe is a beautifully balanced 66% dark couverture from Valrhona, made in France and sold as fèves that melt easily for tempering. Its rounded chocolate flavor works beautifully for molded bonbons without overpowering whatever you decide to put inside.
WHY COUVERTURE?
Couverture contains the cocoa butter needed to become fluid when tempered and set with that crisp snap and glossy finish we want in molded chocolates. Caraïbe is especially versatile for coating, molding and ganache.
Good chocolate is worth it.
EXPLORE CARAÏBE →
YOU'RE READY TO PLAY
Color. Mold. Brush. Chocolate.
That’s enough to start experimenting with painted, splattered and swirled bonbons—and probably enough to send you down a completely new baking rabbit hole.