Traditional Kintsugi Supplies

I purchased my supplies from David Pike. He runs the website kintugi.com, and sells everything you need on the Etsy store under the name KintsugiSupplies. He was very helpful and provided all of the instructional information I used to get started.

Another source I have identified is mejiro-japan.com. They have much lower prices, but I haven't yet tried ordering from them, so I can't vouch for quality or customer service.

Humade is a Netherlands based company that is marketing what they call new kintsugi, which uses two-part epoxy with an additive that makes it look like gold. I have not yet tried their product, but it appears to be an interesting option for those who want to try Kintsugi without committing to the long multi-step procedure.

Chocolate Kintsugi Supplies

Edibles

Many of these edibles are from Chef Rubber, which has a wide selection of professional chocolate and other specialty cooking supplies. If you order from Chef Rubber or any other chocolate supplier, DO NOT BUY "DECOR" PRODUCTS! They are not edible and intended for displays!

Chocolate

• The mini chocolates I used at the Maker Faire were the mini samplers from Equal Exchange, but almost any chocolate will work.
• The filler chocolates I used were 365 organic chocolate chips from Whole Foods.

Metal and metallic powders

These powders are for dusting onto the melted chocolate in order to accentuate the repair.

• Gold:
  • 23.75 karat gold dust (gold is edible!)
  • Edible Glitter: Metallic Gold (Guar gum and food coloring, ground to a dust in a spice grinder)
  • Edible Glitter: Gold (Guar gum and food coloring, ground to a dust in a spice grinder, I can't tell the difference between this and the metallic version)
  • Powdered Color Gold (Oil soluble, meant for coloring white chocolate or cocoa butter)
• Silver:
  • Silver Dust (silver is edible too!)
  • Edible Glitter: Metallic Silver (Guar gum and food coloring, ground to a dust in a spice grinder)
  • Edible Glitter: Silver (Guar gum and food coloring, ground to a dust in a spice grinder, noticeably less shimmery than the metallic version)
• Copper:
  • Edible Glitter: Copper (Guar gum and food coloring, ground to a dust in a spice grinder)

Colored chocolates

These can be used directly for repairs, so additional powder is unnecessary.

• Gold:
  • Jewel Cocoa Butter Gold
  • Pearl Cocoa Butter Gold
  • Natural Cocoa Butter Mayan Gold
• Silver:
  • Jewel Cocoa Butter Silver
  • Pearl Cocoa Butter Silver

Tools

Applicators

• paint brushes
• Pallet knives
• Toothpicks
• Straws (for applying powder)

Heating/Cooling/Temperature

• Hot air gun
• Freeze Spray (Allows quick cooling of chocolate, for when you're in a hurry)
• Dry ice
• Infrared thermometer
• Digital thermometer

Other

• Spice grinder
• Funnels (for getting powder in straws)
• Culinary airbrush
• Cleaner: Airbrush Cleaner 4 oz

Chocolate temperatures:

Melt temperature

(chocolate has lost temper by this point)

White/Milk: 105°F/40.6°C

Dark: 115°F/46.1°C

Cool down temperature

(chocolate will have regained temper if it is properly treated while cooling to this temperature)

White/Milk: 78°F/25.6°C

Dark: 80.6°F/26.7C 

Working temperature

(chocolate is easy to work with and maintains temper)

White/Milk: 84-86°F/28.9-30°C

Dark: 88-91°F/31.1-32.8°C