- 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
Click Here
For Canadian Shipping Information Click Here
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.
Pin It
Turtles
Every genuine chocoholic has enjoyed turtles, but if you haven’t eaten
them made with Chocoley caramel and chocolate, you have no idea how spectacular
they can be.
Ingredients:
- 1 lb. Chocoley Caramel
- 1 lb. Chocolate
Choose either
- Dark V125 Indulgence Couverture Chocolate (when tempering)
- Dark Bada Bing Bada Boom Candy Melts (when not tempering)
- 1 cup pecan halves
You'll also want:
Method:
| 1. | Melt caramel, ideally, use a
double boiler (or a double
boiler insert). Do not let the water
touch the bottom of the double boiler. If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the caramel. |
| 2. | For each turtle you are making arrange 5 pecans in a tight group on Heavy Weight Dipping Sheet. |
| 3. | Spoon caramel into a small mound over pecans to create clusters. |
| 4. | Let caramel/pecan mixture set up. |
| 5. | Melt or temper the chocolate using instructions
that came with your chocolate. Ideally, use a double boiler (or
a double boiler insert). Do not let the water touch the bottom
of the double boiler. Only let the water simmer. Do not allow
it to boil or you may burn the chocolate. |
| 6. | Use a spoon to coat the caramel/pecan cluster. |
| 7. | Store in an airtight container at room temperature in low humidity. |