- Chocolate For Fountains
- Coloring For Fountains
- Flavoring For Fountains
- Fountain Supplies
- Chocolate For Fondue
- Couverture Chocolate
- Molding
- Dipping and Enrobing
- Compound Chocolate
- Candy Melts
- Dipping and Enrobing
- Drizzle & Design Chocolate
- Fair Trade Organic Chocolate
- Chocolate Tools
- Chocolate Dipping Tools
- Thermometers
- Tempering Equipment
- Tempering Stones
- Melters/Warmers
7 Days 9am - 8pm EST
En Español: L-V 11am - 7pm EST
Office/Warehouse Hours:
11am-7pm M-F
Toll Free: 866-528-5252
info@chocoley.com
Preguntas En Español: espanol@chocoley.com
We ship within the entire United States and to Canada.
All prices are in $US.
For US Shipping Information
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All orders ship from
Alpharetta, Georgia, USA
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.
Bark
Chocolate bark is one of the easiest, quickest and most versatile creations to make with chocolate!
Ingredients:
- Dark, Milk or White Chocolate
Choose either- V125 Indulgence CouvertureChocolate (if tempering)
- Bada Bing Bada Boom Candy Melts (if not tempering)
- Chocoley Caramel (optional)
- Chocolate Flavoring Oil (optional)
- Chocolate Coloring Oil (optional)
MIX-IN IDEAS:
- Pretzel pieces
- Cookie pieces
- Candy Cane pieces
- Toffee pieces
- Toasted coconut
- Any nut
- Any dried fruit
- Mini-Marshmallows
- Crunchy cereals -
Our favorites are from Post Cereals & include:
- Honey Bunches of Oats
- Banana Nut Crunch
- Cranberry Vanilla Trail Mix Crunch And the really healthy & delicious Post Selects Great Grains line:
- Apple Caramel Pecan Crunch with Raisins, Dates
- BLUEBERRY MORNING (wild blueberries, sweet almonds, crispy multi-grain flakes and crunchy granola clusters)
Method:
| 1. | Melt the chocolate using instructions that came
with your chocolate. Ideally, use a double boiler (or a double
boiler insert). |
| 2. | Option A: Pour chocolate on waxed paper lined baking sheet (or any flat bottomed surface - or pour DIRECTLY onto a sturdy wax coated paper plate or onto a styrofoam plate) until it's about 1/4" thick. Then, after the chocolate has slightly cooled, drop in your inclusions and press into chocolate so that it will stick and/or be inserted into the chocolate. |
| 3. | Option B: Mix the chocolate and your inclusions together in a bowl or the double boiler you melted the chocolate in (after the chocolate has slightly cooled) - then pour chocolate mixture on waxed paper lined baking sheet (or any flat bottomed surface - or pour DIRECTLY onto a sturdy wax coated paper plate or onto a styrofoam plate) and spread with a spatula to the desired thickness. |
| 4. | Refrigerate until set (about 15 minutes). |
| 5. | After the mixture is set, break into pieces of
whatever size you want! |
Store at room temperature in low humidity. |
|
Variations:
|
|
Check our Layered Peppermint Bark recipe |