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Mixes chocolate and cream to create a smooth, rich filling or coating. Used in truffles, frosting, and as a glaze for cakes and pastries.

To create a thin, hard candy embedded with nuts. Used to make peanut brittle, sesame brittle, and other nut brittles as snacks or dessert components.

Covers confections with a thin, uniform layer of chocolate. Used for chocolate-coated candies, cookies, and fruit.

The purpose is to combine nuts and caramelized sugar to create a crunchy candy. Often used in desserts as a filling or topping.

To produce a chewy, sweet candy with nuts and sometimes fruit. It's a staple in various candy bars and European confections.

To aerate the sugar mixture, giving it a lighter texture and a pearly sheen. Used in making pulled sugar decorations and candy like taffy.

The purpose is to shape almond paste into decorative figures. Used for cake decorations and in making petits fours.

Creates fine, delicate threads of sugar for decorative elements. Used as a garnish for desserts or to make cotton candy.

To create a textured coating on confections. Used for truffles, nut clusters, and specialty chocolates.

The purpose is to stabilize chocolate for a glossy finish and crisp snap. It's used when making chocolate bars, bonbons, and decorations.

Shapes ganache into small, round pieces. Used in the production of chocolate truffles and other shaped chocolate confections.

To make chewy fruit jellies with a rich flavor. Used as a confection on its own or as an addition to desserts.

Forms chocolate into specific shapes using molds. Used for creating chocolate figures, bonbons, and filled chocolates.

Creates a smooth and pliable sugar paste for decorating cakes. It's used as an icing or to sculpt figures and decorations.