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Acetate sheet - where do you buy them? + other culinary equipments

Hi there,

I'm looking to buy acetate sheet for chocolate purposes.. Where can I find them ? Is there a store where there are varieties of them (different designs) and stuff?

Also, I have a list of culinary things that I want to buy, like the basic stuff like metal spatula, slotted spoon, potato spiral cutter, etc. Is there a store specifically that sells these kinds of stuff BUT have it in a very affordable price/deal with OK quality? Other than Zellers/Canadian Tire, I don't know where else...

Thank you beforehand,
Katharina Sucita

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  1. You should be able to get acetate sheets from any art supply store,

    For the other stuff try a dollar store first. By "OK quality" I assume you mean acceptable but not necessarily high end.

    1. Have you checked out either Ares or France Decor?

      1. You can get acetate at France Decor (vixit). Unless you need big quantities, this is a great place for buying chocolate making supplies.

        1 Reply
        1. re: hala

          France Decor has them, as would Bureau En Gros for old clear presentations.

          Another trick:

          Milk bags. Yes you heard me! I have done some beautiful chocolate "bordure" to surround cakes or just for shiny flakes.

          Just cut up an empty milk bag, clean and dry it thoroughly.

          Another trick is to save the plastic when you buy cocoa butter decoration transfer sheets. After you've used it to transfer the pattern you are left with a clear acetate.

          Point is, you don't always need fancy items specifically made for chocolate such as Ares sells. You just have to use clean tools.

        2. Thank you guys! I have more things I'm looking for...

          Where can I buy a cook's blowtorch? how bout a bunch of molds (diff sizes n shapes)? Cos I found this store near Guy St & Ste-Catherine, and they have almost everything in my list.. just everything there is SO expesive, like a mini/small stainless steel mold was $8, etc..

          Also, where do you guys buy Chocolate to be melted to use for variety of desserts/etc? I went to the grocery store and saw the chunk of chocolate for $6? Do you guys buy these at grocery stores/dollarama? Isn't there somewhere where I can buy them in a bulk + cheap? Also what kind of chocolate would be best for desserts (semi-sweetened, etc)?

          8 Replies
          1. re: HawtLeak

            It depends what kind of chocolate you are talking about. If you are using terms such as sweet or semi sweet thenyou are talking about comPosed chocolate which is low grade and only auitable for some desert recipes (ie brownies).

            From your questions about materials (acetate and browtorches) you seem a bit more serious about this. The better grade chocolate is called couverture (i believe tempering chocolate in english) and that is what you should use for actual chocolates or shinier decorations with your acetate. There is semi sweet concept here. This kind of chocolate ia difficult to work with so if you're going that avenue you better read up. Here is a start:

            And dollar store chocolate is not chocolate. Its artificial flavoured chocolate candy that tastes like wax aside from children.

            1. re: SourberryLily

              Oh and to actualy answer your questions:

              1). Molds for chocolate should be plastic and nothing else (not metal not silicone)

              2). Blowtorch for creme brulée etc: France decor or perhaps canadian tire

              3) chocolate : if this is all just for easter chocolates for your kids: baker chocolate will do fine.

              1. re: SourberryLily

                I agree with SourberryLily and I wanted to add that couverture can be bought at Myrand and at Aubut for reasonable prices and is also available at France Decor for a little bit more. CocoBarry usually has a booth at the Salon de Chocolat where you can taste the different kinds of couverture. If you are not ready to buy chocolate in boxes of 1-5 kgs, I would suggest going to the Marche en Vrac place at Marche Atwater and buying a handful of each kind to try. They have a few different kinds from Valrohna, CocoBarry and Callebaut. in their bulk bins.

                And remember, if you don't like the taste of a chocolate when you eat it alone, its taste will not improve when you cook with it. Always buy chocolate that you would be willing to eat uncooked.

                1. re: hala

                  "And remember, if you don't like the taste of a chocolate when you eat it alone, its taste will not improve when you cook with it. Always buy chocolate that you would be willing to eat uncooked."

                  I agree completely. I am always amazed at the concept of "baking chocolate".

                  Avoid Baker's Chocolate like the plague.

                  1. re: hala

                    Hmm a year ago i found barry chocolate by the brick at provigo entrepot in laval. It was a hunge bricl for 10$!! That store is full of surprises.

                  2. re: SourberryLily

                    "And dollar store chocolate is not chocolate. Its artificial flavoured chocolate candy that tastes like wax aside from children."

                    And how do you know that children taste like wax?

                  3. re: HawtLeak

                    For the blowtorch, I would suggest staying away from the cute little way overpriced handheld piece of crap they usually sell and make a trip to your closest hardware store. A propane torch with the igniter should set you back around 15$, while the little handheld kitchen torch will usually retail at double that price or more, have a quarter of the tank and a lot less firepower. Bonus points for the slightly concerned faces of the guests when they see you finish their brulees with it :)

                  4. Oh i forgot to mention, Montreal area preferably closest to downtown.. Affordability then distance is the most important - I'm a student very budgetted but have passion to try out these culinary/baking things..

                    1 Reply
                    1. re: HawtLeak

                      Aubut is within walking distance from Marche Atwater, if you are willing to buy in big formats (1kg minimum)

                    2. check out Warshaw across from the Atwater market - lots of discounted kitchen stuff. slightly different selection each time.

                      1. thank you everybody for the useful information... esp SourberryLily
                        by the way yes i found the mint leaves at the groceries (in a separate section from parsley n stuff so i didnt know but i asked the guy working there) yay!

                        n yup im experimenting for the first time with acetate sheet n piping n stuff... i didnt know u dont use regular chocolate for this. i was thinking of melting semi-chocolate chocolate i bought at the groceries to cover up a cake.. i guess they use ganashe instead? is that what its called? n tampering n stuff... im excited to learn

                        2 Replies
                        1. re: HawtLeak

                          Ganache is technically chocolate mixed in with cream or milk. Of course, you can add flavors, but the point is it creates a creamy chocolaty filling for pastries or chocolates.

                          If you're talking about what they cover cake with, it's usually buttercream and it's main ingredient is...
                          wait for it....

                          If the icing is stark white (like in grocery stores) it's because they used crisco not butter. You can add flavoring to the buttercream such as chocolate or coco powder of even fruits.

                          There are also other types of icing, such as a syrup glossy coat of chocolate etc... but you get the drift.

                          If you're really passionate about it, you should consider taking a class. I did this for a few years with my mom. It was a wonderful experience.

                          1. re: HawtLeak

                            you do not need to temper chocolate to make a ganache. If you would like to learn about tempering, I agree with sourberrylilly about taking a class. The one given by Christoph Morel at the Guilde Culinare is an excellent one according to several people I know.

                            Have fun, and do not hesitate to ask questions. There are lots of people on chowhound who know A LOT about chocolate.

                          2. Thank you so much guys! So educational!