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Chocolate Candy
Making Guide

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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.

Recipe - How to make Chocolate Covered CherriesPin It

Chocoley Chocolate Covered Cherries

Ingedients:

You'll also Want:

Method:

1. Roll a small amount of Chocoley Butter Cream into a ball, then press flat. Roll a small amount of Chocoley Butter Cream into a ball, then press flat.
2. Wrap flattened butter cream around a maraschino cherry, leaving the stem exposed. Repeat for the desired number of cherries. Wrap flattened butter cream around a maraschino cherry, leaving the stem exposed. Repeat for the desired number of cherries.
3. Place wrapped cherries on Heavy Weight Dipping Sheets and refrigerate at least 12 hours.
4. Remove tray from fridge and allow to warm to room temperature.
5.

Melt 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.

If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.

Tempering Instructions for INDULGENCE

Melting Instructions for Bada Bing Bada Boom Dipping & Enrobing Chocolate
6. Then dip the wrapped cherries into the chocolate.
7. Set on fresh Heavy Weight Dipping Sheet and return to refrigerator until chocolate is set.
8. Promptly remove from refrigerator when chocolate is fully set.