- 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.
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). 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. |
| 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. |
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Variations:
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Check our Layered Peppermint Bark recipe |