This article is a part of Chocolate Week—seven days of recipes and stories, all chocolate—presented by our friends at Guittard. A fifth-generation family business, Guittard has been crafting an array of chocolate offerings (from top-quality baking chips to bars) in San Francisco since 1868.
The store aisles in February are always the same: overflowing with pink and red stuffed animals, flashing heart-shaped trinkets, and rows of chocolate boxes. You walk down the aisles of your drug store or grocery and you’re face to face with chocolate, heart-shaped marshmallows, bonbons, truffles, and any seasonal candy that just might help you say I love you.
So we’ve pulled together 21 essential baking tools (for chocolate desserts and so much more) that’ll help you turn your kitchen into a temporary bakery, fondue spot, or sweet shop.
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These nested glass bowls make baking prep a breeze. Use one for your wet ingredients, another for dry, and the third for your scraps (like egg shells or lemon peels) to keep things tidy while mixing. Want a bowl perfect for pouring? Mosser makes a matching batter bowl.
Keeping with the theme of ensuring precision, these Pyrex glass measuring cups will help you perfect your oil, water, and milk pours. The tempered glass makes these exceptionally durable—they can withstand your dishwasher, freezer, microwave, and oven.
This set of rolling pins is a Food52 Community favorite for a reason: Designed by two bakers who were searching for a more functional rolling pin, these wood pins come in different sizes customized to what kind of dough you’re rolling out.
If you’re going to be dealing with any sort of dough—pie, pain au chocolat, or cookie, to name a few—you’ll want a bench scraper to help slice it up (and then scrape off the counter) with ease.
This double boiler will be your best friend when making any recipe that calls for melting chocolate. Small enough to not take up too much kitchen space, but big enough to fit on top of your go-to boiling pot, it’ll help you get your chocolate of choice melted in minutes.
Whether you’re making cookies, brittle, or chocolate macarons, this set of aluminum baking sheets will help you get the job done. More of a cupcake or single-serve brownie fan? Our Five Two line has silicone baking cups.
If you’re looking to master the chocolate soufflé or a chocolate crème brûlée, try these oven-safe glass ramekins. Feather light, shock proof, and thermal shock resistant, they can withstand temps as low as -40°F and as high as 660°F.
This charming cake pan (dubbed “Patty Cake”) from Great Jones often has a waitlist for a reason. With three bright colors (raspberry, broccoli, and blueberry) to choose from and a budget-friendly price, this dishwasher-safe pan is great for chocolate cake—or any cake, for that matter.
Emile Henry makes stunning ceramic dishes, and this pie piece is no exception. Available in four colors (clay, flour, blue flame, and burgundy), this French dish has ruffled edges that’ll help shape your pie crust into its perfect shape. (Psst! Don’t forget to use something to help weigh things down during the pie-crust baking. These ceramic pie weights will do the trick; these silicone brushes will help with buttering the crust’s edges, too.)
If you’d rather buy everything you need in one swoop, this 10-piece baking set is a fantastic option. With a large baking sheet, a 12x17-inch cookie sheet, two 9-inch round cake pans, one 9x13-inch brownie pan and cake pan with lid, one cooling rack, a loaf pan, and one 12-cup muffin pan, you’ll be covered.
To help keep cleanup simple, try these nonstick baking mats from Silpat. Just place them at the bottom of your round cake pans, pour the batter on top, and remove from under the cake once it’s baked. No more soaking and scrubbing your pans to get those last bits of cake off. Silpat has other shapes and sizes, too.
If you don’t have space for a standing mixer (or simply don’t want to deal with the fuss of figuring out which one to get), you can rely on this hand mixer to help get your batters, doughs, and icings mixed. Ringing in at under $40 with an almost five-star rating, it’s a reliable choice.
Streamline your kitchen linens drawer with this multipurpose apron from our Five Two line. Not only does it have pockets, a built-in conversion chart, a handy hanging loop, and adjustable neck ties, the two bottom corner pockets are lined with stitched-in pot holders so you have heat protectants at your disposal when the timer goes off.
Baking tip: Don’t frost your bake until it’s completely cooled. These two copper-plated cooling grids will help hold your cookies, brownies, or mini cakes as they reach toward room temperature.
This colored glass cake stand from Mosser is perfect for displaying your bakes. Available in three sizes, with or without a glass dome, and seven different colors, there’s an option for everyone.
If cake decorating videos or your favorite baking shows have inspired you to try it out yourself, this 65-piece kit will help you get a jump start. You're set to start practicing with piping bags, icing tips, spatulas, a non-slip turntable, an icing scraper, and a cake leveler.
Who said you technically needed to bake anything? If you’re a pro at tempering chocolate (or just like a good challenge), try making your own chocolate bars.
Chocolate fondue is a great dessert for any party, date night, or really anytime you feel like dipping your favorite treats into chocolate. This ceramic fondue pot from Boska comes with everything you need to fondue in minutes.
Julia is a Senior Editor here at Food52 and a freelance writer. She has written for Grub Street, Eater, PUNCH, Edible Brooklyn, and more. She is based in Brooklyn, NY.
I wondered the same thing. What I was really curious about is the white chocolate they used. I have a chocolate cookie recipe that is the easiest tastiest chocolate cookie you’ll ever make. I got it from a lady at church years ago. We call them chocolate dream cookies. 1 stick of butter 1small can of condensed milk 12 oz of choc chips (I use 1/2 semi 1/2milk chocolate) 1 c flour 1 teas vanilla Combine first three ingredients over low heat. After melted add flour and vanilla. Drop by teaspoon on cookie sheet and bake for 10 mins. Watch careful not to burn them because they don’t get crispy. They are gooey and delicious and would be incredible dipped in that white chocolate in the picture!
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