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We Make Playing With Chocolate Fun!

Chocoley Chocolate Is Crafted In The Finest Belgian Tradition and Proudly Made In America

Low Viscosity (Thinner Formula) Chocolate

Specially Formulated For Dipping & Thinner Chocolate Applications

The Chocoley chocolate products on this page are formulated for applications when a chocolate that is thin in a melted state is desired. These are ideal for dipping applications when you want a thin coating of chocolate on your finished product so that your chocolate does not completely overwhelm the item it is dipped into. Low viscosity chocolate will go much further than a higher viscosity product would in a dipping application because less chocolate will be on each finished item. You may be able to make up to twice as many dipped items with a low viscosity chocolate as you would with a high viscosity chocolate.

Applications where a low viscosity chocolate is especially desired include detailed decorating, chocolate fountains and fondue, cake pops, fruits (chocolate covered strawberries, frozen bananas, etc.), dipped caramel and cream centers, cookies and truffles. You can also use low viscosity chocolate in baking items if you want the discs to melt rather than hold their shape.

- The Bada Bing Bada Boom Gourmet Compound Chocolate products do NOT require tempering in any application.
- The chocolatier and pastry chef grade Indulgence Ultra Couverture Chocolate products require tempering in candy making applications when the chocolate will harden.
- Just Melt It! Fountain & Fondue Chocolate does not require oil to run in a chocolate fountain or be used for a fondue.

Bada Bing Bada Boom is Peanut Free, Tree Nut Free, Egg Free, Gluten Free, Contains NO Hydrogenated Oils, is Kosher Dairy, and Uses Ethically Traded Ingredients

14 Item(s)

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14 Item(s)

per page