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Office/Warehouse Hours:
11am-7pm M-F
Toll Free: 866-528-5252
info@chocoley.com
We ship within the entire United States and to Canada.
All prices are in $US.
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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.
Ingredients:
- Graham Crackers
- Marshmallows or Marshmallow Creme
- Chocoley Chocolate Cream Center
- Either
- INDULGENCE Ultra Couverture Dipping & Enrobing Chocolate (when tempering)
- Bada Bing Bada Boom Dipping & Enrobing Chocolate (when not tempering)
You'll Also Want:
- Offset Spatula
- Heavy Weight Dipping Sheets (optional)
Method:
| 1. | Gently heat some Chocoley Chocolate Cream to soften in microwave on low power in 10 second increments. Make sure to stir frequently. | |
| 2. | Using an offset
spatula, schmeer a liberal amount
of chocolate cream center on plenty of graham crackers. |
 |
| 3. | Set the prepared graham crackers aside and prepare your marshmallows (if you don't want to warm marshmallows, try a jar of Marshmallow Creme, available at most grocery stores). | |
| 4. | Spread the marshmallow so it is deliciously sandwiched betweeen two luscious layers of Chocoley Chocolate Cream on graham crackers. |
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| 5. | For a triple delight, melt your favorite Chocoley chocolate according to directions that came with your chocolate and then dip your creation! Tempering Instructions for INDULGENCE Melting Instructions for Bada Bing Bada Boom Dipping & Enrobing Chocolate
|
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| 6. | If you're not eating these immediately, place on heavy weight dipping sheet and refrigerate until set. |
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