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Office/Warehouse Hours:
11am-7pm M-F
Toll Free: 866-528-5252
info@chocoley.com
We ship within the entire United States and to Canada.
All prices are in $US.
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All orders ship from
Alpharetta, Georgia, USA
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.
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Chocoley
Peanut Butter & Jelly
Cups
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.
Ingedients:
- Jar of your favorite fruit jelly or jam - Try natural fruit spreads, like 'Just Fruit' or 'Simply Fruit' (Make sure it's at room temperature)
- Chocoley Peanut Butter Cream Center
- Either
- V125 Couverture Chocolate(when tempering) OR
- Bada Bing Bada Boom Candy & Molding Formula (when not tempering)
You'll Also Want:
Method:
| 1. | Melt or temper your chocolate according to directions that came with your chocolate and keep your chocolate warm until you're finished with the entire recipe. |
|
| 2. | Make sure your molds are at room temperature. Put chocolate into each mold cavity of the dessert cup molds. You can do this by painting the molds with chocolate, or by spooning/ladeling chocolate into mold. |  |
| 3. | Pour the excess chocolate back into your melted chocolate bowl. |  |
| 4. | Put in the fridge for about 5 minutes. | |
| 5. | Gently warm your Chocoley Peanut Butter Cream (microwave on low power in 10 second increments), until soft. |  |
| 6. | Fill each mold cavity about half way with the Chocoley Peanut Butter Cream, then gently tap the mold to spread it evenly. We suggest using our Polypropylene pastry bags. |  |
| 7. | Next, fill with jelly/jam until it is about 1/8" from the top of the mold. I find it easiest to use our pastry bags (polypropylene) to fill the mold cavities, but you can spoon it in. |  |
| 8. | Make sure your chocolate is still at the correct working temperature. | |
| 9. | Encase the PB & J with melted chocolate to the top of the mold. |  |
| 10. | Tap the mold a few times to eliminate air bubbles, then let it set in the fridge. | |
| 11. | 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!