We Make Playing With Chocolate Fun!

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

Which Chocolate Do I Need?

Use the chart below to link to the perfect chocolate for your application.

*If you are not familiar with tempering, we highly recommend using the "no tempering required" option if one of the two options requires tempering for your application.

I’m Making:

 

 Molded Candy

 

 I want to use a couverture chocolate
(requires tempering for molded candy)

 

I want to use a gourmet compound chocolate
(no tempering required)

 

Bark

 

I want to use a couverture chocolate
(requires tempering)

 

I want to use a gourmet compound chocolate
(no tempering required)

 

 

Turtles

 

I want to use a couverture chocolate
(requires tempering)

 

 I want to use a gourmet compound chocolate
(no tempering required)

 


 Clusters

(peanuts, raisins, craisins, almonds, etc)

 

 

I want to use a couverture chocolate
(requires tempering)

 

 I want to use a gourmet compound chocolate
(no tempering required)


Ganache (truffle center)

 

I want to use a couverture chocolate
(does NOT require tempering for ganache)


I want to use a gourmet compound chocolate


Dipped Item With A THIN Coating

(such as chocolate covered fruits, cake balls or cake pops, dipped ice cream bars, truffles, small thin pretzels)



I want to use a couverture chocolate
(requires tempering)



I want to use a gourmet compound chocolate

(no tempering required)


Dipped Item With A THICK Coating

(such as thick pretzel rods, caramel apples, etc)




I want to use a couverture chocolate
(requires tempering)



I want to use a gourmet compound chocolate

(no tempering required)

 


Chocolate Fountain


Just Melt It Fountain &
Fondue Chocolate

 


Fondue


Just Melt It Fountain &
Fondue Chocolate

 


Fudge


I want to use a couverture chocolate

(does NOT require tempering for fudge)

I want to use a gourmet compound chocolate


Drizzle & Decorating

 



Drizzle & Design Chocolate


Baked Items

(when you want the chocolate to hold the shape)



I want to use a couverture chocolate
(does NOT require tempering for baking)



I want to use a gourmet compound chocolate


Baked Items

(When you do NOT want the chocolate to hold shape)



I want to use a couverture chocolate

(does NOT require tempering for baking)



I want to use a gourmet compound chocolate