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Georgia: 404-418-8910
Fax: 770-234-4034
info@chocoley.com
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.
Chocoley Chocolate Covered Cherries
Ingedients:
- Maraschino Cherries
- Chocoley Butter 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:
- Dipping Tools (optional)
- Heavy Weight Dipping Sheets (optional)
Method:
| 1. | Roll a small amount of Chocoley Butter Cream into a ball, then press flat. |  |
| 2. | Wrap flattened butter cream around a maraschino cherry, leaving the stem exposed. Repeat for the desired number of cherries. |  |
| 3. | Place wrapped cherries on heavy weight dipping sheets and refrigerate at least 12 hours. | |
| 4. | Remove tray from fridge and allow to warm to room temperature. | |
| 5. | Melt chocolate according to directions. | |
| 6. | Then dip the wrapped cherries into the chocolate. |  |
| 7. | Set on fresh heavy weight dipping paper and return to refrigerator until chocolate is set. | |
| 8. | Promptly remove from refrigerator when chocolate is fully set. | |