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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:
Most of the recipes can use Dark, Milk or White Chocolate.
When rolling the cream centers in your hands, use corn starch on your hands to prevent your hands from getting sticky!
Make sure to follow the melting instructions that come with your favorite Chocoley chocolate!
Use dipping tools for a sophisticated & professional look. Use our swirl dipping tool for a cool design.
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.
Store finished items in an air tight container.
If you were only going to have one last sweet item in your life, this
is what you should have.
It’s so outrageous the memory of it will last
This recipe uses chocolate that does not require tempering. If you wish to use couverture chocolate and temper Click Here
You'll also want:
Chocolate Molds appropriate for cream centers
Heavy Weight Dipping Sheets (optional if not using molds)
Squeeze Chocoley Drizzle & Design Chocolate over the cooled finished truffle.
OPTION: If you want to make a traditional type of truffle, don't use a mold. Refer to our basic truffle recipe about hand rolling the ganache into balls.
Melt 4 oz. of chocolate using instructions that came with your chocolate.
Thickly paint or spread the properly prepared chocolate into the plastic sheet mold to create a shell.
Put in refrigerator and allow to set up.
Melt heavy cream and caramel. 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 caramel.
After cream and caramel are melted, mix in 1 1/2 lbs. of the chocolate and wisk until all ingredients are combined well.
Spoon the mixture into the mold cavity and leave enough room to later add chocolate to seal the mold.
Refrigerate until set.
Melt the remaining 4 oz. of chocolate using instructions that came with your chocolate.
Spoon the chocolate into the bottom of the mold to seal in the truffle center.
Refrigerate until set.
Promptly remove from refrigerator and seal in an airtight container until ready to serve.
Store at room temperature in low humidity.