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Chocolate Candy
Making Guide

Frequently
Asked Questions
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Design & Decorating Ingredients

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Chocolate Dipped Cake Balls

Cake ballsChocolate Covered
Cake
Balls

 



Ingredients:

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DECORATIVE IDEAS:

  • Squeeze Chocoley Drizzle & Design Chocolate over the cooled finished cake ball.
  • Dip cake balls in colored chocolate.

Method:

1. Bake cake according to package directions in any size cake pan.
2. Remove cake from oven, trim off edges of cake and immediately dump into a large bowl.
3. It's easiest to use a food processor, but you can use a fork for this step. Break up the cake into crumbs and then combine the frosting with the cake. If you're doing this using a fork, it's easier to do it while the cake is still warm.
4.

Line a cookie sheet with wax paper.

5. Roll cake mixture into golf ball sized balls (or a little smaller) or use a scoop for uniform sizing. Set on cookie sheet.
6. Put cookie sheet into the freezer for 2 hours so that the balls will chill. An option is to put individual cake balls on a sucker stick or Popsicle stick (before you freeze them) and leave the stick in as a "handle"!
7.

After the balls are chilled, melt chocolate according to instructions that came with your Chocoley 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 & Just Melt It!

Melting Instructions for Bada Bing Bada Boom Dipping & Enrobing Chocolate
8. Using a spoon or the "handle" from a stick, add one frozen cake ball at a time to the melted chocolate and turn to coat.
9. Place on Heavy Weight Dipping Sheets and refrigerate until set.
 

Promptly remove from refrigerator and seal in an airtight container until ready to serve.
  Store at room temperature in low humidity.