Allergen Watch: The items on this page may contain gluten, peanuts, tree nuts or eggs. These items are manufactured & packaged in a facility separate from our chocolate products, so there is no possibility of cross contamination.
#CHO-CTR-CARBK5 5 lb. Brick - Chocoley Caramel $29.95
Professional Polycarbonate Mold:
Rectangle w/ Rounded
Ends & Peaks Tops
# CW2364
W 60 mm D29 mm D 19mm
makes 12 pieces per mold
$39.95
Plastic Sheet Mold: #90-5126
2" Mounds & Almond Joy Bars $2.95
#CHO-CTR-CD1 1 lb. Tub - Chocoley Coconut Dough $7.45
#CHO-CTR-CC1 1 lb. Tub - Chocoley Chocolate Cream $7.45
Chocoley couverture dark chocolate is used as the base to create this mouthwatering masterpiece. Not too bold, not too sweet...Chocoley Chocolate Cream is just right! And so easy to use. You better order at least two tubs, because everyone that tastes your divine chocolate cream creations are going to be lining up for more!!!
Recipe Suggestion: Here's a twist on an old idea: S'Mores using Chocoley Chocolate Cream:
Gently heat some Chocoley Chocolate Cream to soften (microwave on low power in 10 second increments & stir). Schmeer a liberal amount on plenty of graham crackers (come on, don't be stingy!). Set the prepared graham crackers aside and prepare your marshmallows (if you don't want to warm marshmallows, try a jar of Marshmallow Creme, available at most grocery stores). Spread the marshmallow so it is deliciously sandwiched between two luscious layers of Chocoley Chocolate Cream on graham crackers. For a triple delight, dip your creation in either Chocoley Indulgence Ultra Couverture Dipping & Enrobing Chocolate (if tempering) or Bada Bing Bada Boom Dipping & Enrobing Formula Compound Chocolate (no tempering required). Wow!!!
Coconut lovers rejoice over our amazing Coconut Dough. Now you'll be able to create a scrumptious confection in the tradition of a Mounds Bar, only better!
Recipe Suggestion: Try knocking their socks off with EZ German Chocolate Bonbons.
Gently heat equal parts Chocoley Chocolate Cream and Chocoley Coconut Dough to soften (microwave on low power in 10 second increments) & mix together when soft. Cool to room temperature (you can refrigerate the "dough" for a few minutes to expedite the process), then pinch off a small amounts at a time and roll into balls and set on wax paper lined tray. Prepare your favorite Chocoley Chocolate for dipping (for this recipe we suggest a "thick coating", use V125 Indulgence Couverture Chocolate, when tempering or Bada Bing Bada Boom Candy Melts, when not). Use dipping tools for enhanced appearance and set dipped bon bons on a wax paper lined tray. Refrigerate till set, then place in individual paper candy cups and keep in an airtight container. Don't worry about shelf-life...these puppies will be gone in a hurry!!!
Plastic Sheet Mold
#90-5629
Mini Dessert Cup
1 5/8"
$2.95
Chocolate and raspberry has long been a match made in heaven. Now, Chocoley Raspberry Cream makes your earthly chocolate and raspberry creations truly out of this world!
Recipe Suggestion: Anyone can make a simple and delicious chocolate covered raspberry cream in minutes, but here's a fun & spectacular creation that will put you on everyone's list for style & panache...I call these, Double Chocolate Raspberry Cheesecake Bites..and they're actually quite easy to prepare (but don't tell anyone!).
First, here's what you need...Chocoley Raspberry Cream; Chocoley White Chocolate (V125 Indulgence, if you are going to temper or Bada Bing Bada Boom Candy Melts, if not); Chocoley Dark Chocolate...any of our dark chocolates will work beautifully; A bottle of our Cheesecake Flavoring Oil (available below); and...that's it.
Start with 2 discs of Chocoley Dark chocolate and place them back to back...next take a pinch of Chocoley Raspberry Cream and wrap it around the chocolate discs to form a ball of Raspberry Cream with the dark chocolate in the middle. Repeat this process to make the desired number of 'Bites' and set on a wax paper lined tray. Melt the white chocolate (temper if using V125 Indulgence) and then add a few drops of our Cheesecake Flavoring Oil...to taste (be sure to use the eye-dropper to add the flavoring, it's super concentrated...careful, one bottle will flavor 25 lbs of chocolate). Dip the chocolate encased raspberry balls into the cheesecake flavored white chocolate and set on a wax paper lined tray. Refrigerate until set, then store in an air tight container. Note: when dipping, you may want to use dipping tools for a finer finished look. For a sophisticated & professional look use our swirl tool (included in our 3 piece stainless steel dipping tool set) for a cool design on the top of each 'bite.'
Be prepared to hear moans of ecstasy and see eyes rolling with each bite consumed!
Chocoley Peanut Butter Truffle (Ganache)
Creamy, light and fluffy, Chocoley Peanut Butter Truffle Ganache is as delectable as it is versatile - and so simple to use. This quality product exudes a smooth and subtle peanut butter taste. Why do the work of creating your own peanut butter ganache, when Chocoley has already done it for you?
Recipe Suggestion: Ready to create a killer confection?...try this one...Chocoley Crispy Crunchy White Peanut Butter Truffles. Gently warm your Chocoley Peanut Butter Truffle Ganache in the microwave on low power at 10 second increments, until it becomes very soft or liquidy. Add some Crisp Rice cereal & mix to make the mixture somewhat thick, but still able to roll into balls, when cool). Cool for a few minutes in the fridge, then pinch off small amounts of the mixture at a time & gently roll into balls, careful not to crush all of the cereal. Dip each ball in your favorite Chocoley White Chocolate (we suggest V125 Indulgence Couverture Chocolate when tempering or Bada Bing Bada Boom Candy Melts, when not) and set on a prepared wax paper lined tray. Refrigerate for just a minute or two, so chocolate begins to set...then lightly sprinkle each truffle with crushed peanuts. Return to fridge until fully set, then store in an air tight container. Besides the amazing taste, it's the mix of textures that make this crispy crunchy truffle so intriguing.
#CHO-CTR-PBC1 1 lb. Tub - Chocoley Peanut Butter Cream $7.45
The perfect filling for all of your P.B. favorites...from chocolate peanut butter cups to peanut butter balls. Chocoley Peanut Butter Cream is far less sticky and much easier to work with than regular peanut butter, and the results are out of this world!!!
Recipe Suggestion: I thought about adding jelly or jam to the "old classic" chocolate peanut butter cups and gave it a whirl. They were fantastic. Not only was it my favorite, but everybody that tried 'em went NUTS (no pun intended)! Try it, you'll love these simple to make Chocoley Peanut Butter & Jelly Cups.
Starting with dessert cup molds, coat each cavity with your favorite Chocoley Chocolate (we suggest V125 Indulgence Couverture Chocolate when tempering or Bada Bing Bada Boom Candy Melts, when not) and pour out the excess chocolate (back into your melted chocolate bowl). Put in the fridge for about 5 minutes.
Gently warm your Chocoley Peanut Butter Cream in the microwave on low power at 10 second increments, until soft. Use a jar of your favorite fruit jelly or jam (I like the all natural fruit spreads, like 'Just Fruit' or 'Simply Fruit') at room temperature. I find it easiest to use our triangular pastry bags (polypropylene) to fill the cavities, but you can spoon it in too. Fill each cavity about half way with the Chocoley Peanut Butter Cream, then gently tap the mold to spread it evenly. Next, fill with jelly/jam until it is about 1/8" from the top of the mold. Encase the PB & J with melted Chocoley chocolate to the top of the mold. Tap the mold a few times to eliminate air bubbles, then let it set in the fridge. Remove from the fridge once the chocolate is set and remove from the mold.
Warning: These are highly addictive. Please refrain from devouring them all by yourself!
#CHO-CTR-BC1 1 lb. Tub - Chocoley Butter Cream $7.45
From deliciously simple butter cream filled chocolates to amazing chocolate covered maraschino cherries, Chocoley Butter Cream is your ticket to a confectionary masterpiece.
Recipe Suggestion: For chocolate covered cherries, roll a small amount of Chocoley Butter Cream into a ball, then press flat. Wrap flattened butter cream around a maraschino cherry, leaving the stem exposed. Repeat for the desired number of cherries. Place wrapped cherries on parchment or wax paper lined tray and refrigerate at least 12 hours. Remove tray from fridge and allow to warm to room temperature. Dip in your favorite Chocoley Chocolate (click here to determine which chocolate to use) and set on fresh parchment or wax paper lined tray and return to refrigerator until chocolate is set, then remove promptly.
Imagine a creamy, delicious caramel that doesn't stick to your teeth! Stop imagining and start enjoying Chocoley Caramel, our high milk solid, stand-up caramel, specially formulated for Dipped Apples, Turtles and, of course, Caramel Centers.
Available in both a 1 lb. Tub & a 5 lb. Brick
Chocoley Cream Center & Caramel Assortment
Selecting which flavors of Chocoley's delectable cream centers or delicious caramel to get can be such a difficult decision. Stop dwelling and start smiling, as we've made it easy to get all eight of our tantalizing flavors with the Chocoley Cream Center & Caramel Assortment. You are sure to please, even the most discriminating chocolate candy connoisseurs, with this wide array of confectionary delights. And you'll save a few bucks vs. buying the flavors individually.
Included in this assortment are Eight 1 lb. tubs, including one of each of the following:
Chocoley Butter Cream Chocoley Chocolate Cream
Chocoley Coconut Dough Chocoley Peanut Butter Cream
Chocoley Peanut Butter Truffle Ganache Chocoley Raspberry Cream
Chocoley Vanilla Cream Chocoley Caramel
#CHO-CTR-KLC1 1 lb. Tub - Chocoley Key Lime Cream $7.45
New!!! The Big 12...
Twelve Delicous Pounds of Chocoley Cream Centers & Caramel
(One - 1 lb. tub of each delectable flavor)
#CHO-CTR-OC1 1 lb. Tub - Chocoley Orange Cream $7.45
"I just have to let you know, I made a box of candy for my father in law using the Big 12 Assortment cream centers dipped in the dark chocolate and he just told me that the candy I made is second to none, it is right up there at the top with any of them, he is not one to give compliments often unless he really likes something, so I feel really good. Count on me as one of your regulars! Thanks so much,"
Sharon
Schoenman
Williamstown KY
New
Flavors:
#CHO-CTR-SC1 1 lb. Tub - Chocoley Strawberry Cream $7.45
#CHO-CTR-MCC1 1 lb. Tub - Chocoley Maraschino Cherry Cream $7.45
New Flavors...Just Arrived
#CHO-CTR-AST1X8 Chocoley Cream Center & Caramel Assortment $54.95
(a $4.65 Savings vs. purchasing individually)
#CHO-CTR-SMP1X12 Chocoley The Big 12 Crm Ctr & Caramel Assortment $74.50
(a BIG $14.90 Savings vs. purchasing individually)
Recipe Suggestion:
Chocoley Chocolate Dipped Caramel Apples are doubly delectable and fun to make. First wash & dry the apples, making sure to remove any wax and removing the stem. Next, insert the Apple Sticks (available below) into the apples. Dip the apples in melted Chocoley Caramel and set on a greased cookie sheet in the fridge to cool (about 15 min). Once the Caramel has cooled & hardened, you can dip the apples in your favorite Chocoley Chocolate (we suggest Chocoley Indulgence Ultra Couverture Dipping & Enrobing Chocolate when tempering or Bada Bing Bada Boom Dipping & Enrobing Chocolate Compound, if not), covering the caramel with as much chocolate as desired. Place chocolate dipped caramel apples on wax paper lined tray and refrigerate until chocolate is set. (If rolling in nuts, let chocolate set for a minute or two prior to rolling.) After the chocolate is completely set, add even more pizzazz by drizzling the apples with Chocoley Drizzle & Design Chocolate Return to fridge till set, then remove promptly & devour.
Everyone knows that opposites attract...and this point is proven when Chocoley Vanilla Cream is the center (of attraction) when dipped in Chocoley Chocolate.
Recipe Suggestion: Like all of our cream centers, Chocoley Vanilla Cream is ready to use and provides spectacular results every time. But how about a Chocoley Chocolate Covered Vanilla Sandwich? All you need is a tub or three of Chocoley Vanilla Cream, a box of Vanilla Wafers and Chocoley Indulgence Ultra Couverture Milk Chocolate (if tempering) or Chocoley Bada Bing Bada Boom Dipping & Enrobing Milk Chocolate (Compound, no tempering required).
Take a pinch of Chocoley Vanilla Cream and roll it in a ball about 3/4" diameter. Place the ball between two Vanilla Wafers and gently squeeze to create a sandwich. Repeat until you've prepared enough cookie sandwiches and dip into the Chocoley Milk Chocolate. Set dipped cookies on a wax paper lined tray and refrigerate until set. So delicious, yet so simple. Yum.
Dipping Tool Set - 3 Pc.
All Stainless Steel
#1378
$12.95
Absolutely delicious, mouthwatering "ready to dip" gourmet Cream Centers and Vanilla Caramel...better than grandma's long lost recipe, but without the hassle. These 'Old Fashioned' favorites are a cooked cream made with real butter, invertase and natural flavors. Bring your chocolate creations one step closer to ultimate perfection with Chocoley Cream Centers & Caramel!
Available in eight tantalizing flavors...
Chocoley Butter Cream
Chocoley Peanut Butter Truffle
(Ganache)Can't Decide, Try All Eight (Assortment)!
Using these magnificent gourmet cream centers and caramel couldn't be easier. Simply pinch off a small amount, roll into a ball (Tip: Use corn starch on your hands if things get a bit too sticky) and dip into your favorite Chocoley chocolate. Set these fresh dipped delights on a parchment or wax paper lined cookie sheet/pan & put in the fridge till the chocolate is set.
Also, the perfect cream or caramel center for your molded chocolate candies. Gently warm the filling on a low power setting in your microwave and spoon or bag (from a pastry bag) the softened centers into the prepared mold or chocolate shell. Cover the bottom with chocolate and let set. Viola, perfect center filled chocolate candies!
12
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.
For your convenience, we've included several of these items on this page or click the links below to view & order these essentials:
Stainless Steel Dipping Tool Set - 3 Pc.
Tempering Stone (Perfect Work Surface)
Caramel/Chocolate Dipped Apple Sticks
Premium Quality Wood - Pointed Tip
Perfect for Caramel or Chocolate Dipped Apples
5 1/2" X 1/4"
#CHO-APLSTK-25 25 Sticks - $2.95
#CHO-APLSTK-100 100 Sticks - $7.95
#CHO-APLSTK-1000 1,000 Sticks - $24.95
#CHO-APLSTK-1000 5,000 Sticks - $79.95
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