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Alpharetta, Georgia, USA
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.
Chocoley Chocolate Covered Cherries
- Maraschino Cherries
- Chocoley Butter Cream Center
- Choose either
- INDULGENCE Ultra Couverture Dipping & Enrobing Chocolate (when tempering)
- Bada Bing Bada Boom Dipping & Enrobing Chocolate (when not tempering)
You'll also Want:
|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.|
Melt the chocolate using instructions that came
with your chocolate. Ideally, use a double boiler (or a double
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.
|6.||Then dip the wrapped cherries into the chocolate.|
|7.||Set on fresh Heavy Weight Dipping Sheet and return to refrigerator until chocolate is set.|
|8.||Promptly remove from refrigerator when chocolate is fully set.|