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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.
Ingredients:
- Meringues (We got these at Trader Joes)
- Bada Bing Bada Boom Dipping and Enrobing White Chocolate
- Key Lime Cream Centers
- Cheesecake Flavoring Oil
- Gourmet
Green Sanding Sugar
You'll also want:
- Heavy Weight Dipping Sheets (optional)
- Double Boiler Insert
Method:
| 1. | Take a pinch of Chocoley Key
Lime Cream Center and roll it in a ball about 3/4" diameter. Place the ball on the bottom of a meringue cookie and gently smoosh to attach and flatten. |
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| 2. | Melt your Bada Bing Bada Boom Dipping and Enrobing white chocolate according to the directions that came with your chocolate. Melting Instructions for Bada Bing Bada Boom Dipping & Enrobing Chocolate |
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| 3. | Add several drops of Cheesecake Flavoring and stir.
|
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| 4. | Dip the bottom of your Key Lime Merigues about half way towards top, set on cookie sheet lined with Heavy Weight Dipping Sheets. |
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| 5. | Sprinkle green Sanding Sugar on the chocolate before it sets. Place in refrigerator until set. |
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