Chocoley Chocolate
Valentine's Day Recipes

Because Nothing Says "I Love You" Like Homemade Chocolate

Dark Chocolate Covered Cherries

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 sheet and refrigerate at least 12 hours.
4. Remove tray from fridge and allow to warm to room temperature.
5. Melt Chocoley Bada Bing Bada Boom Dipping & Enrobing Dark Chocolate (temper chocolate if using Indulgence Dipping & Enrobing Ultra Couverture Semi-Sweet Dark Chocolate)
6. Dip in chocolate and set on fresh heavy weight dipping sheet.
7. Return to refrigerator until chocolate is set, then remove promptly.
8. Decorate with Drizzle & Design chocolate if desired.

Chocolate Covered Strawberries

Plan to consume strawberries the same day you dip them. They are perishable and may not last for more than 24 hours.

1. Wash & DRY strawberries.
2. Melt Bada Bing Bada Boom Dipping & Enrobing Chocolate OR Temper Indulgence Dipping & Enrobing Ultra Couverture Chocolate.
3. Hold strawberry by its built in green “handle” (stem) and push into chocolate. Leave about 1/3 of an inch uncovered (on stem end).
4. Gently tap hand on the side of the bowl to allow excess chocolate to drip back into the bowl.
5. Place chocolate covered strawberry onto heavy weight dipping sheet.
6. Let the chocolate harden by placing the dipping sheet of chocolate covered strawberries in the refrigerator on a level tray for 5-15 minutes (Warning: don’t leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature. )
7. If you’d like you can add a second flavor or color of chocolate: Repeat steps 1-6 above, making sure to leave about half of the first layer of chocolate uncovered (on the stem end).
8. Decorate with Drizzle & Design Chocolate if desired.

Double Chocolate Raspberry Cheesecake Bites

1. Start with 2 discs of Chocoley Dark chocolate (any Chocoley dark chocolate will work for this recipe) and place them back to back.
2. 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.
3. Repeat this process to make the desired number of 'Bites' and set on heavy weight dipping sheets.
4. Melt Bada Bing Bada Boom Candy Melts White Chocolate (or temper V125 Indulgence Couverture White Chocolate) and add a few drops of Cheesecake Flavoring Oil to taste (be sure to use the eye-dropper to add the flavoring, it's super concentrated... one bottle will flavor 25 lbs of chocolate).
5. Dip the chocolate encased raspberry balls into the cheesecake flavored white chocolate and set on heavy weight dipping sheets.
6. Refrigerate until set. Store in an airtight container at room temperature in low humidity.
7. Be prepared to hear moans of ecstasy and see eyes rolling with each bite consumed!

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.'

Chocolate Cherry Pretzel Rods

1. Roll a medium amount of Marachino Cherry Cream Center into a ball, then press flat so that you’ve got a piece that is about ¼ inch thick.
2. Wrap the flattened center completely around the top half of a large pretzel rod.
3. Melt your favorite flavor of Bada Bing Bada Boom Candy Melts Chocolate (or temper V125 Indulgence Couverture Chocolate).
4. Dip the cherry half of the pretzel in the chocolate, making sure all of the cherry cream is covered.
5. Set dipped pretzels on heavy weight dipping sheets and place in refrigerator until chocolate is set.
6. Decorate with Drizzle & Design Chocolate if desired.

* This recipe also works great with any of our 11 other flavors of cream centers in place of the cherry.

Strawberry Oreo Truffles

1. Crush 1 lb of Oreo cookies into a powder (use a food processor or place cookies in a plastic baggie and use a rolling pin).
2. Warm ½ tub (8oz) of Chocoley Strawberry Cream Center to soften.
3. Add Oreo powder to the Strawberry Cream Center and mix thoroughly.
   
4. Place mixture in refrigerator for 45 minutes to 1 hr.
5. Remove the strawberry and Oreo mixture from the refrigerator and roll mixture into balls about 1 inch in diameter.
6. Melt Bada Bing Bada Boom Dipping & Enrobing Chocolate OR Temper Indulgence Dipping & Enrobing Ultra Couverture Chocolate.
7. Dip balls into chocolate.
8. Place dipped balls on heavy weight dipping sheets and put dipping sheet of truffles in the refrigerator to harden.
9. Decorate with Drizzle & Design Chocolate if desired.

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 truffle.

Red and White Cheesecake Chocolate Hearts

1. Lay your favorite heart shaped or Valentine's mold on flat surface, such as a countertop or table.
2. Bada Bing Bada Boom Candy Melts White Chocolate (or temper V125 Indulgence Couverture White Chocolate)
3. Add Red Coloring to the melted chocolate (until it reaches the shade you want).
4. Add Cheesecake Flavoring Oil to taste (be sure to use the eye-dropper to add the flavoring, it's super concentrated... one bottle will flavor 25 lbs of chocolate).
5. Carefully paint a layer of the colored and flavored chocolate into your first mold. Immediately place in the refrigerator to harden for 5 to 10 minutes.
   WHILE THE FIRST MOLD IS HARDENING:
6. Melt or temper more white chocolate.
7. Add Cheesecake Flavorig Oil to taste.
8. Carefully paint a layer of the flavored white chocolate into your second mold. Immediately place in the refrigerator to harden for 5 to 10 minutes.
9. Melt Bada Bing Bada Boom Candy Melts Milk or Dark Chocolate (or temper V125 Indulgence Couverture Milk or Dark Chocolate)
10. Using the chocolate polypropylene bag carefully fill each mold opening until chocolate is level with the top of each opening (do the mold with the red layer first and then fill the mold with the white chocolate).
11. Scrape excess chocolate from the mold by running the long edge of an offset spatula along the surface of your mold.
12. Gently tap the mold on the counter until you remove all of the air bubbles;
13. Let the molded chocolate harden by placing the molds in the refrigerator on a level tray for 10-20 minutes (Warning: don’t leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature.)
14. When the chocolate has completely hardened, turn the mold upside down and tap it until the chocolate comes out of the mold.
15. If there is any moisture on the chocolate gently dry with a dry paper towel.
16. Store the finished chocolate in an air tight plastic container (such as Tupperware) and keep in a cool, dry place (such as a cupboard or pantry).