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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.
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Chocoley Crispy Crunchy White Peanut Butter Truffles
Besides the amazing taste, it's the mix of textures that make this crispy crunchy truffle so intriguing.
Ingredients:
- Chocoley Peanut Butter Truffle Cream Center
- Choose
- White V125 Couverture Chocolate(when tempering)
- White Bada Bing Bada Boom Candy Melts (when not tempering)
- Rice Krispies cereal
You'll also want:
- Dipping Tools (optional)
- Heavy Weight Dipping Sheets (optional)
- Double Boiler Insert
Method:
| 1. | Gently warm your Chocoley Peanut Butter Truffle (microwave on low power in 10 second increments), until it becomes very soft or liquidy. | |
| 2. | Add Rice Krispies cereal & mix to make the mixture somewhat thick, but still able to roll into balls when cool. |  |
| 3. | Cool the Peanut Butter Truffle Ganache/Rice Krispies mixture for a few minutes in the fridge, then pinch off small amounts of the mixture at a time & gently roll into balls, careful not to crush all of the cereal. |  |
| 4. | Melt your favorite Chocoley White Chocolate according to directions that came with your chocolate - and dip each ball into the chocolate. |
 |
| 5. | Set on heavy weight dipping sheets. Refrigerate for just a minute or two, so chocolate just begins to set... |  |
| 6. | Lightly sprinkle each truffle with crushed peanuts. Return to fridge until fully set. |  |