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Chocoley's Chocolate Candy Making Guide
POPULAR CHOCOLATE QUESTIONS:
- What are the important things to know about working with chocolate?
- What if I’m having problems? What causes them & what can I do differently?
- What is the best way to store chocolate?
- How and when do I add chocolate colorings?
- How and when do I add inclusions (nuts, cereal, raisins, etc) to chocolate?
- How and when do I add chocolate flavorings?
MELTING & TEMPERING CHOCOLATE:
- What is "tempering" chocolate?
- When is "tempering" chocolate required?
- How do I melt & work with Chocoley Bada Bing Bada Boom Candy & Molding Formula?
- How do I melt & work with Chocoley Bada Bing Bada Boom Dipping & Enrobing Formula?
- How do I temper Chocoley V125 Couverture Chocolate?
- How do I temper Chocoley Indulgence Dipping & Enrobing Ultra Couverture Chocolate?
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- How much chocolate do I need to make molded candy?
- How do I mold chocolate, including suckers?
- How do I mold chocolate with cream centers or a filling?
- How do I mold 3 dimensional molds?
- How do I make chocolate dipped strawberries?
- How do I make chocolate dipped caramel apples?
- How do I make chocolate dipped pretzels, fruit, and other items?
CREATIVE & ARTISTIC CHOCOLATE:
Check out our chocolate recipe section frequently. We're always adding new creations!