- 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.
Return to Easter Index
Peanut
Butter Easter
Eggs Recipe
Quick and easy cream or ganache filled Easter eggs. Just form our ready made cream centers into an egg shape and dip in delicious Chocoley Chocolate.
Ingredients:
- 1 lb Your Favorite Dark, Milk or White,
Choose either: - Indulgence
Ultra Couverture Chocolate Dipping & Enrobing Formula (if
tempering)
- Bada Bing Bada Boom Dipping & Enrobing Formula (if not tempering)
- 1 lb tub of either:
- Chocoley Drizzle & Design Chocolate (optional)
You'll also want:
Tip:
When rolling the cream centers, dust your hands
with Corn Starch to keep the cream centers from sticking.
Idea:
Use White Chocolate with color oils in small batches of white chocolate to create billiant colored easter eggs.
Methods:
| 1. | Place one or two Heavy Weight Dipping Sheets on a cookie sheet white side up. | |
| 2. | Use a rounded teaspoon of the peanut butter cream or truffle center, roll it around in the palm of your hand to make a ball and then roll back and forth to create the egg shape. (TIP: Dust hands with Corn Starch to keep the cream centers from sticking.) Use your fingers to do any final shaping that is necessary. Place the eggs on a Heavy Weight Dipping Sheet lined cookie sheet. | |
| 3. | Place eggs in the refrigerator while preparing chocolate. | |
| 4. | Melt or temper the chocolate according to directions. | |
| 5. | Remove the eggs from the refrigerator and begin dipping in the chocolate. Place an egg in the chocolate, roll around until it is evenly coated and then lift out with a dipping fork. | |
| 6. | Remove excess Chocolate by tapping fork on side of bowl. | |
| 7. | Place the coated egg shaped center onto the Heavy Weight Dipping Sheet lined tray. Tip: Work in small batches. | |
| 8. | Immediately place the chocolate covered eggs in the refrigerator until set. Usually 10 to 15 minutes. | |
| 9. | Store your Easter Peanut Butter Egg Truffles in an airtight container in low humidity at room temperature. |