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Polycarbonate Chocolate Mold(s): ​Used for making truffles in different shapes and sizes. I recommend polycarbonate because it holds better, stronger, and easier to clean compared to plastic or rubber-made material molds.

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Brushes: Brushes are used when using polycarbonate mold. They are used to swirl in the tempered chocolate after a small amount has been piped into the cavity, creating the outer shell of the candy.

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​Disposable Pastry Bag: Disposable pastry bags are used to hold the tempered chocolate in before piping into the cavities of the mold. It's also used to enclose the filling by piping a generous amount of tempered chocolate on top of the set filling.

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​Off-Set Spatula: Used to smooth the surface of the mold so the base of the truffle has a evenly flattened surface.

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Mixing Bowl: Used to help catch truffles when it is released from the mold's cavities. Truffles will fall out when the chocolate has set on the outer surface of the truffle.