You actually don't need many tools to make raw chocolate.

Moreover, many of them can be found at local stores or 100-yen shops. If you check here, you'll find that you can take the first step much more easily than you might think.

If you're starting from scratch and "don't have any confectionery tools at all," it's fine to start by gathering the "high priority" items marked with a red circle.

If you were to buy everything, it would cost about 21,000 yen (including a food processor for about 15,000 yen). Many other items, such as glass bowls and small convenient tools, can often be substituted with things you already have at home.

You can also prepare the minimum necessary equipment and then gradually acquire other items as you find you need them while you're making the chocolate.

Links to recommended tools are provided at the bottom of this page, so please refer to them there.

*A food processor is essential for making white chocolate.

①Pyrex measuring cup 1.0L (can be substituted with a glass bowl)

A bowl for melting and tempering cocoa butter. The key is to use a glass bowl that conducts heat slowly. A regular glass bowl is fine, but a Pyrex measuring cup with a handle is highly recommended because it's difficult to pour chocolate into molds without a handle.

▶︎Recommended: Pyrex measuring cup 1.0L https://amzn.to/43lDibm

②Glass bowls (large and small)

The large glass bowl is used for a double boiler. A frying pan or shallow pot can also be used (in fact, they are more stable and easier to use). The small glass bowl is convenient for making colored chocolates. A small plate you already own can also be used.

Recommended: Large → Iwaki Glass Bowl https://amzn.to/3SL7Ga3 , Small → Jelly Cup https://amzn.to/3Hl8QGP

③Digital thermometer

Needed for tempering. If you have one at home, you can use that. It's reassuring if it can measure to one decimal place.

▶︎Recommended: Cooking thermometer waterproof ThermoPro https://amzn.to/43sEREu, Tanita thermometer https://amzn.to/437osX6

④Digital scale

If you have one at home, you can use that.

▶︎Recommended https://amzn.to/3SbDAwm (small) https://amzn.to/4kAXZap (large)

⑤Sieve: For sifting cocoa powder to prevent lumps. ☆

⑥Whisk: For stirring melted chocolate. A spatula can also be used. ☆

⑦Spatula: Needed to scrape out chocolate remaining in the container. ☆

⑧Molds: Molds for chocolate. Materials include polycarbonate and silicone. Polycarbonate is more professional, but an inexpensive silicone one is sufficient for beginners. There are many affordable molds available on Amazon and Rakuten. Search for "chocolate mold" and practice with your favorite mold!

▶︎Stores selling molds: Majimaya Confectionery Tools, cotta, Okashi no Mori, MATFER shop, etc.

⑨Food processor: Used to make nuts into a paste.

▶︎Recommended: Cuisinart Food Processor https://amzn.to/3Fl2HtK

⑩Blender: Used to mix various ingredients. Can also be substituted with a food processor.

⑪Dehydrator: A food dryer that maintains a low, warm temperature. Useful for melting cocoa butter, keeping chocolate at a constant temperature, and drying nuts and fruits.

▶︎Recommended dehydrators: Lohas https://www.rawfood-lohas.com/dryfoodair.shtml, Excalibur, Kwasyo https://amzn.to/4k6h6IM (Kwasyo is shared as it seems easy to purchase and use)

⑫Vitamix: A powerful blender. An essential item for making raw sweets! https://www.entresquare.com/c/vm