- 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.
Chocolate Cherry Cordials
Recipe 2
Here is an alternate way to make these delicious chocolate coverd cherries!
Truley mouthwatering! These cherry cordials won't last long, so you better make plenty of them!
Ideally, make a week or two in advance!
Ingredients:
- 1 lb chocolate
Choose either- INDULGENCE Ultra Couverture Dipping & Enrobing Chocolate (if tempering)
- Bada Bing Bada
Boom Dipping & Enrobing
Chocolate (if not tempering)
- 30 maraschino cherries with stems (there are about 30 cherries in a 10-ounce jar)
- 3 tb Kirsch (Cherry Liqueur)
- 1 1/2 tb Grenadine syrup
You'll also want:
- Paper Candy Cups
OR - Cherry
Flip chocolate mold #90-5616 ORDER
- Heavy Weight Dipping Sheets
- Double Boiler Insert
DECORATIVE IDEA: Squeeze Chocoley Drizzle & Design Chocolate over the cooled finished cherry cordial.
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. |
| 2. | Spoon a small amount of melted chocolate into each of 30 paper candy cups OR chocolate molds coating sides and bottoms well. Make sure there are no holes or the cordial will leak. You make need to do 2 coats. |
| 3. | Chill for about 5 minutes to set chocolate. |
| 4. | Combine the Kirsch and Grenadine syrup and chill well. |
| 5. | Place a cherry in each chocolate paper candy cup or chocolate mold cavity. |
| 6. | Drizzle enough of the Kirsch mixture over each cherry to cover halfway. |
| 7. | Spoon melted chocolate over each cherry to fill and seal in the cherry. |
| 8. | Chill for 5 minutes or until chocolate is set. Place in a Tupperware type container in the refrigerator until ready to serve. They taste best after 1-2 weeks but you can eat them after 24 hours. |