7 Days 8am - 8pm EST
Toll Free: 866-528-5252
Georgia: 404-418-8910
Fax: 770-234-4034
info@chocoley.com
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.
Top
Caramel Apple Ideas
From The Chocoley Test Kitchen
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 Caramel Centers.
Tip: 1 lb of caramel should make anywhere from 4-7 apples depending
on the exact size of the apples and how much of the apple you cover,
as well as how thick you coat the caramel.
Ingredients:
- Either
- Indulgence Ultra Couverture Dipping & Enrobing Chocolate (when tempering)
- Bada Bing Bada Boom Dipping & Enrobing Formula Compound Chocolate (when not tempering)
- Chocoley Caramel
- Chocoley Drizzle & Design Chocolate (optional)
- Apples
- Crushed nuts, chopped raisins, or mini M&M's (optional)
You'll Also Want:
- Caramel Apple Sticks
- Chocoley Drizzle & Design Chocolate (optional)
- Heavy Weight Dipping Sheets (optional)
Method:
- First wash & dry the apples, making sure to remove any wax and removing the stem.
- Next, insert the Apple Sticks into the apples.
- Melt the Chocoley Caramel on low heat in the microwave or double boiler until it reaches 170° F. Then dip the apples into melted caramel.
- Set on a greased cookie sheet in the fridge to cool (about 15 min).
- Melt your favorite Chocoley chocolate.
- Once the Caramel has cooled & hardened, you can dip the apples in your chocolate, covering the caramel with as much chocolate as desired. Place chocolate dipped caramel apples on Heavy Weight Dipping Sheet 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.
Top 8 Caramel Chocolate Apple Countdown
Click here for Everything You Need To Make The Best Possible Caramel & Chocolate Apples
#8 - Chocoley Turtle Caramel Apple
How To Make: Dip apple in melted Chocoley caramel and immediately roll in pecans. Set on a heavy weight dipping sheet in the fridge to cool (about 15 min). Remove from the fridge and dip in your favorite Chocoley Milk Chocolate. Place chocolate dipped caramel apples on dipping sheet lined tray and refrigerate until chocolate is set. Remove and decorate with Chocoley Drizzle & Design Dark Chocolate.
#7 - Chocoley Cranberry Walnut Chocolate Caramel Apple
How To Make: Dip apple in melted Chocoley caramel and immediately roll in mixture of walnuts and dried cranberries. Set on a heavy weight dipping sheet in the fridge to cool (about 15 min). Remove from the fridge and dip in Chocoley Dark Chocolate. Place chocolate dipped caramel apples on dipping sheet lined tray and refrigerate until chocolate is set. Remove and decorate with Chocoley Drizzle & Design White Chocolate.
#6 - Chocoley S'Mores Caramel Apple
How To Make: Dip apple in melted Chocoley caramel and immediately roll in graham cracker crumbs. Set on a heavy weight dipping sheet in the fridge to cool (about 15 min). Remove from the fridge and dip in your favorite flavor of Chocoley Chocolate. Immediately decorate with mini marshmallows. Place chocolate dipped caramel apples on dipping paper lined tray and refrigerate until chocolate is set.
#5 - Chocoley White Chocolate Macadamia Nut Caramel Apple
How To Make: Dip apple in melted Chocoley caramel and immediately roll in mixture Macadamia nuts. Set on a heavy weight dipping sheet in the fridge to cool (about 15 min). Remove and decorate with Chocoley Drizzle & Design White Chocolate.
#4 - Chocoley Chocolate Cheesecake Caramel Apple
How To Make: Dip apple in melted Chocoley caramel and set on a heavy weight dipping sheet in the fridge to cool (about 15 min). Remove from the fridge and dip in Chocoley Dark Chocolate flavored with Cheesecake Flavoring Oil (http://chocoley.com/chocolateflavorings.htm). Immediately roll in graham cracker crumbs. Set on a heavy weight dipping sheet in the fridge to cool (about 15 min). Decorate with Chocoley Drizzle & Design White Chocolate.
#3 - Chocoley Cookies & Cream Caramel Apple
How To Make: Dip apple in melted Chocoley caramel and set on a heavy weight dipping sheet in the fridge to cool (about 15 min). Remove from the fridge and dip in Chocoley White Chocolate. Immediately roll in Oreo cookie crumbs. Place apples on dipping sheet lined tray and refrigerate until chocolate is set.
#2 - Chocoley Apple Pie Caramel Apple
How To Make: Dip apple in melted Chocoley caramel and set on a heavy weight dipping sheet in the fridge to cool (about 15 min). Remove from the fridge and dip in Chocoley White Chocolate flavored with Cinnamon Flavoring Oil Immediately roll in graham cracker crumbs. Set on a heavy weight dipping sheet in the fridge to cool (about 15 min). Decorate with Chocoley Drizzle & Design White Chocolate.
#1 - Chocoley Tropical Coconut Banana Caramel Apple
How To Make: Dip apple in melted Chocoley caramel and immediately roll in broken up banana chips. Set on a heavy weight dipping sheet in the fridge to cool (about 15 min). Remove from the fridge and use your hands to smoosh a layer of Chocoley Coconut Dough around the entire apple. Dip apple in melted Chocoley Dark Chocolate. Place on dipping sheet lined tray and refrigerate until chocolate is set. Decorate with Chocoley Drizzle & Design White Chocolate.