- 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
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- Dipping and Enrobing
- Drizzle & Design Chocolate
- Chocolate Coloring Oils
- Chocolate Flavoring Oils
- Metallic Sugar Crystals
- Gourmet Sanding Sugars
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- Colorful Cocoa Butter
- Chocolate Molds
- Plastic Sheet Molds
- Cast Aluminum Molds
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- Chocolate Tools
- Chocolate Dipping Tools
- Thermometers
- Tempering Equipment
- Tempering Stones
- Melters/Warmers
- Supplies
- Airbrushes
Your mouth will water from this
oozing chocolate candy!
How To Make
Filled Liquid Center
Molded Chocolate With
Chocoley’s CocoaLava Gourmet Liquid Chocolate
As an option, you can make a thick ganache center by simply storing
the finished product in the freezer!
• READ
GENERAL INFORMATION ABOUT WORKING WITH CHOCOLATE
• HAVE YOUR CHOCOLATE THERMOMETER
HANDY AND DRY
- Molds must be chocolate molds so that chocolate will release from
the mold.
- Make sure molds are clean, 100% dry, and are not dusty or scratched.
- Make sure molds are at room temperature.
Step 1:
Shake Chocoley’s CocoaLava Chocolate well and
pour into a plastic container at least 4” in diameter. Freeze for
at least 2 hours so that the chocolate turns into a very thick consistency.
You’ll be able to spoon it out and it will remain thick.
Step 2:
Prepare the “chocolate shells” with either Chocoley V125 Couverture
Chocolate or Bada Bing Bada Boom Candy Melts.
1. Lay room temperature molds on flat surface, such as a countertop or table.
2. Melt either Chocoley V125 Couverture Chocolate or Bada Bing Bada Boom Candy Melts chocolate according to directions for your type of chocolate. Color white chocolate (if desired) using Chocoley directions.
3. Fill each mold opening until chocolate is level with the top of each opening.
4. Scrape excess chocolate from the mold by running the long edge of your offset spatula along the surface of your mold.
5. Gently tap the mold on the counter until you remove all of the air bubbles.
6. Turn the filled mold upside down over a large empty bowl (or over your bowl of prepared chocolate, if large enough), so most of the chocolate goes back into the bowl, leaving enough chocolate to coat the entire opening (cavity) of each mold.
7. Let the coated chocolate molds set up in the refrigerator on a level tray, for 10 minutes.
8. Remove from refrigerator. Your “chocolate shells” are now ready to be filled.
Step 3: Fill the “chocolate shells” with CocoaLava Chocolate:
1. Spoon out the cold firm CocoaLava Chocolate into the “chocolate shells” and leave about 1/8” from the top of the mold.
2. Spoon melted Chocoley V125 Couverture Chocolate or Bada Bing Bada Boom Candy Melts chocolate over the filled shell to seal in the CocoaLava Chocolate, making a base.
3. Tap the mold on the counter to remove all air bubbles and to level the melted chocolate base.
4. Scrape excess chocolate from the mold by running the long edge of your offset spatula along the surface of your mold.
5. Return the filled mold to the refrigerator for 15-20 minutes until set.
6. When the chocolate has completely set up (hardened), turn the mold upside down and tap it until the chocolate comes out of the mold. Do not release the chocolate until it is completely dry and contracted from the mold. If you’re using a clear mold, you’ll be able to tell that the chocolate is ready when it uniformly does not look wet on the underside of the mold.
7. If there is any moisture on the chocolate gently dry with a dry paper towel. 8. For a professional looking decorative flare, you can add Chocoley Drizzle & Design Chocolate, or you can paint your finished chocolate with our colorful cocoa butter or our wide array of special airbrush chocolate paints.
Step 4: Store the finished candy in an air tight plastic container (such as Tupperware). For a liquid center, store in refrigerator or keep at room temperature. For a thick ganache center, store in freezer until ready to eat.
Find out more about Chocoley's CocoaLava Gourmet Liquid Chocolate
Order CocoaLava Gourmet Liquid Chocolate
Now At Our Limited Time Introductory Prices!
Chocoley's CocoaLava Gourmet Liquid Chocolate tastes so fantastic that our favorite way to enjoy it is with a "personal chocolate squeeze device" - directly from the squeeze bottle into our mouths! But, that's just us - we're not too fancy around here. All we care about is eating the best tasting chocolate in the world!
Product Code |
Description |
Price |
Intro Price |
||
|---|---|---|---|---|---|
| CHOPSD | 15.8 oz. Chocoley's CocoaLava Gourmet Liquid Chocolate in a Personal Squeeze Device | $12.95 |
$9.95 |
ORDER | |
| CHOPSD2 | TWO 15.8 oz. Chocoley's CocoaLava Gourmet Liquid Chocolate in Personal Squeeze Devices - Couples Pack | $24.90 |
$18.95 |
ORDER | |
| CHOPSD4 | FOUR 15.8 oz. Chocoley's CocoaLava Gourmet Liquid Chocolate in Personal Squeeze Devices - Family Pack | $47.80 |
$35.80 |
ORDER | |
| CHOPSD12 | TWELVE 15.8 oz. Chocoley's CocoaLava Gourmet Liquid Chocolate in Personal Squeeze Devices - Party Pack | $130.99 |
$99.95 |
ORDER |
| CHOPSDHG | 43.9 oz. Chocoley's CocoaLava Gourmet Liquid Chocolate in a Huge Personal Squeeze Device | $27.95 | $21.95 | ORDER |
| CHOPSDHG2 | TWO 43.9 oz. Chocoley's CocoaLava Gourmet Liquid Chocolate in Huge Personal Squeeze Devices - Couples Jumbo Pack | $53.90 | $41.90 | ORDER |
| CHOPSDHG4 | FOUR 43.9 oz. Chocoley's CocoaLava Gourmet Liquid Chocolate in Huge Personal Squeeze Devices - Family Jumbo Pack | 103.80 | $81.80 | ORDER |
| CHOPSDHG12 | TWELVE 43.9 oz. Chocoley's CocoaLava Gourmet Liquid Chocolate in Huge Personal Squeeze Devices - Party Jumbo Pack | 283.34 | $241.45 | ORDER |