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Which Chocolate?

Your Spectacular Creations Begin With Magnificent Gourmet Chocolate This page is designed to help you find the best possible products for YOU. By the time you leave here you'll be fully equipped with everything you need to win giant chocolate-inspired smiles from the people you love.

How to use the chart below:

  1. Look at the left column to find what you’re planning on using the chocolate for.
  2. The second column will show you which chocolates will work best if you plan to temper your chocolate.
  3. The third column shows you which chocolate to use if you don’t plan to temper. Asking "what in the world is tempering?" Learn about tempering
  4. And the fourth column ("Notes") makes some handy recommendations about what else you’ll need to make a perfect creation.

Click on the names of products for additional product information including pricing and ordering information.

Don't forget-- when making chocolate candy it is crucial to use a chocolate thermometer if you want the best possible results, even when you're using products that don't require tempering (think of it like baking a cake. You don't expect it to taste right if you don't set your oven to the correct temperature). You can find chocolate thermometers here. (Your Chocoley chocolate will come with an information sheet that tells you all of the temperatures you'll need to know).



What are you using the chocolate for?

If tempering use one of these chocolates:

If not tempering use one of these chocolates:

Notes:

Molded Candy

Don’t forget:

Nice Additions Are:

Turtles

Don’t forget:

Nice Additions Are:

Clusters

(peanuts, raisins, craisins, almonds, etc.)

Don’t forget:

Nice Additions Are:

Ganache

(truffle center)

Tempering rules do not apply.

 Chocoley Just Melt It! Fountain and Fondue Chocolate (thinnest in melted state: makes light, fluffy ganache) 



Chocoley Indulgence Ultra Couverture Dipping & Enrobing Formula
(A little thicker when melted; produces a smooth, creamy, light & fluffy ganache to die for)

Chocoley V125 Indulgence Couverture Chocolate
(Thick in a melted state: produces a bold, rich & creamy ganache)

Chocoley V125 Sugar Free Indulgence Couverture Chocolate (Thick in a melted state: produces a bold, rich & creamy ganache)

Don’t Forget:

Thermometer

Chocolate To Coat Your Ganache (see “Dipped Product With Thin Coating” & “Dipped Product with Thick Coating” for product recommendations)

Nice Additions Are:

Coloring (for white chocolate ganache)

Flavorings

Dipped Product With THIN Coating
(will NOT be consumed within  1 - 2 days)

Such As:

  • Truffles (thin coating for ganache)
  • Chocoley Cream Centers (thin coating)
  • Small/Thin Pretzels

Don’t Forget:

Nice Additions Are:

Dipped Product With THIN Coating
(to be consumed within 1-2 days)

Such As:

  • Chocolate covered strawberries/other dipped fruit.
  • Chocolate Dipped Frozen Bananas
  • Chocolate Dipped Ice Cream Bars

Tempering Rules do not apply.

Very Good:

Chocoley Bada Bing Bada Boom Dipping & Enrobing Formula

Amazing:

Chocoley Just Melt It! Fountain and Fondue Chocolate

To Die For:

Chocoley Indulgence Ultra Couverture Dipping & Enrobing Formula

Don’t Forget:

Nice Additions Are:

Chocolate Covered Caramel Apples

(we recommend following tempering rules for this item)

For a THIN coating, use:

Chocoley Indulgence Ultra Couverture Dipping & Enrobing Formula



For a THICK coating, use:

Chocoley V125 Indulgence Couverture Chocolate

For a THIN coating, use:

Chocoley Bada Bing Bada Boom Dipping & Enrobing Formula





For a THICK coating, use:

Chocoley Bada Bing Bada Boom Candy & Molding Formula

Don’t Forget:

Nice Additions Are:

Chocolate Dipped Apples
(no caramel)

(we recommend a thick coating and following tempering rules for this item)
Chocoley V125 Indulgence Couverture Chocolate
Chocoley Bada Bing Bada Boom Candy & Molding Formula

Don’t Forget:

Nice Additions Are:

Dipped Products with THICK Coating

Such As:

  • Truffles (thick coating for ganache)
  • Chocoley Cream Centers (thick coating)
  • Thick Pretzel Rods
Chocoley V125 Indulgence Couverture Chocolate
Chocoley Bada Bing Bada Boom Candy & Molding Formula

Don’t Forget:

Nice Additions Are:

Baked Items
(when you want chocolate to hold shape)

Such As:

  • Chocolate Chip/Chunk
  • Cookies or brownies

Tempering rules do not apply.

Very Good:

To Die For:

Nice Additions Are:

Baked Items
(when you don’t want chocolate to hold shape)

Such As:

  • Adding chocolate to a batter
  • Making a sauce

Tempering rules do not apply.

Very Good:

Amazing:

To Die For:

Nice Additions Are:

Decorating/ Drizzle/ Design

Tempering rules do not apply.

Nice Additions Are:

Chocolate Fountain

Tempering rules do not apply.

Don’t forget:

Nice Additions Are:

Chocolate Fondue

Tempering rules do not apply.

Don’t forget:

Nice Additions Are: