Confi-Kit for KitchenAid — Professional Coating Drum | 100%Chef

The professional confectionery drum that plugs straight into your KitchenAid

Watch the Confi Kit in action — assembly, coating techniques and the full range of possible creations:

Professional-grade dragée making at workshop scale

The Confi Kit is a mechanical confectionery drum — the same rotating-pan technology used in industrial confectionery, scaled for the artisan kitchen. The spherical stainless steel drum fits directly onto the KitchenAid's accessory hub: the mixer's own motor drives the rotation, so no additional power source is needed.

The 30° tilted stand is what makes it work: by raising the back of the mixer, it creates the ideal working angle so that the product tumbles continuously inside the drum without clumping or spilling. The protective silicone band secures the opening and allows mid-process intervention (adding chocolate, syrup or powders) safely.

Three techniques, one tool

The Confi Kit handles the main coating families of professional confectionery:

• Chocolate coating — tempered couverture piped in thin layers, with freeze-dried powder, cocoa or glazing-agent finishes
• Caramelised sugar dragées — syrup cooked to 117 °C, built up in doses with spices, zests, natural colorants or Sosa Taste Colour powders between each layer
• Gelatine coating — for unexpected finishes: cherry tomatoes, dehydrated vegetables or fresh fruit

What's new in ConfiKit v4 2026

• Drum fitted with curved internal paddles for continuous, even tumbling — more homogeneous coating with less manual intervention
• Two-hemisphere design secured by screws: quick disassembly, easy in-process access, effortless cleaning
• Stand and drum in food-grade stainless steel throughout

Recommended finishing ingredients

To make the most of the Confi Kit, pair it with the ingredient ranges available in our shop:

• Sosa Taste Colour — freeze-dried powders in intense colours (raspberry, blueberry, yuzu, matcha…) for flavoured colour finishes
• Sosa Raw Nuts — ideal base for chocolate or sugar dragées
• Pavoni Brilliant Pearlescent Colourants — gold, silver and bronze for a couture-level finish

Better Together — Confi Kit + Premier Refiner

Take it further: combine the Confi Kit with our Premier Chocolate Refiner — craft your own flavoured couvertures (raspberry, yuzu, basil, curry…) in the Premier, then coat your nuts in the Confi Kit. True taste-to-bar, from scratch.

Usage notes

• Work with 500 g to 1 kg of base product for best results (2 kg absolute maximum)
• Always start at the KitchenAid's minimum speed setting
• Ideal working temperature for chocolate coating: 14 to 18 °C
• Never run the drum without the silicone band in place — check its condition before each use
• Sugar-coated dragées must dry for a minimum of 48 hours in a dry environment (relative humidity ≤ 55%) for maximum crunch
• Basic confectionery skills are recommended for consistent, professional results

Technical specifications