- Chocolate For Fountains
- Coloring For Fountains
- Flavoring For Fountains
- Fountain Supplies
- Chocolate For Fondue
- Couverture Chocolate
- Molding
- Dipping and Enrobing
- Sugar Free Chocolate
- Compound Chocolate
- Candy Melts
- Dipping and Enrobing
- Drizzle & Design Chocolate
- Chocolate Coloring Oils
- Chocolate Flavoring Oils
- Metallic Sugar Crystals
- Gourmet Sanding Sugars
- Airbrush Paints and Supplies
- Colorful Cocoa Butter
- Chocolate Molds
- Plastic Sheet Molds
- Cast Aluminum Molds
- Polycarbonate Molds
- Chocolate Tools
- Chocolate Dipping Tools
- Thermometers
- Tempering Equipment
- Tempering Stones
- Melters/Warmers
- Supplies
- Airbrushes
Tip:
Working with Chocoley Cream Centers & Caramel is both fun and
deliciously rewarding. Having the correct tools & supplies makes
the experience more enjoyable and the finished product more pleasing.
Click the links below to view & order these essentials:
Tip:
Most of the recipes can use Dark, Milk or White Chocolate.
Tip:
When rolling the cream centers in your hands, use corn starch on your hands to prevent your hands from getting sticky!
Tip:
Make sure to follow the melting instructions that come with your favorite Chocoley chocolate!
Tip:
Use dipping tools for a sophisticated & professional look. Use our swirl dipping tool for a cool design.
Tip:
Try our Heavy Weight Dipping Sheets instead of parchment or wax paper.
Perfect for hand dipping chocolates - both sides of our heavy weight dipping paper are plastic coated & will always lie flat. Using traditional waxed paper, the bottom of the chocolates will be dull & edges tend to curl up.
Tip:
Store finished items in an air tight container.
Chocoley EZ German Chocolate Temptations
Ingredients:
- Chocoley Chocolate Cream Center
- Chocoley Coconut Dough Cream Center
- Either:
- Chocoley V125 Couverture Chocolate (when tempering)
- Chocoley Bada Bing Bada Boom Candy Melts (when not tempering)
- Small Waffle Pretzels
- Candy Cups
You'll Also Want:
- Dipping Tools (optional)
- Heavy Weight Dipping Sheet (optional)
- Double Boiler Insert
Method:
| 1. | Microwave on low power in 10 second increments equal parts Chocoley Chocolate Cream Center and Chocoley Coconut Dough Cream Center to soften. |  |
| 2. | When soft, mix together. |  |
| 3. | Cool to room temperature (you can
refrigerate the "dough" for a few minutes to expedite the process). |
|
| 4. | When at room temperature, pinch off small amounts at a time and roll into balls. Place balls onto dipping sheet lined tray. |  |
| 5. | Gently smoosh with fingers. |  |
| 6. | Place small waffle pretzel on top of cream center mixture and press to attach. |  |
| 7. | Melt or temper your favorite Chocoley chocolate using the directions that came with your chocolate. |
|
| 8. | Dip prepared candy with pretzel using dipping tools for a professional appearance. Then place dipped temptations on a Heavy Weight Dipping Sheet lined tray and refrigerate until set. | |
| 9. | Place finished temptations in individual paper candy cups and keep in an airtight container. | |