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- Chocolate Tools
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- Tempering Stones
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Toll Free: 866-528-5252
info@chocoley.com
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All orders ship from
Alpharetta, Georgia, USA
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.
Caramel Krispie Bars
or
Caramel Krispie Sticks
A new twist on an old favorite! No matter how sophisticated your palette,
who doesn’t still love Rice Krispie bars if they’re made with the finest
ingredients, especially when you add our mouthwatering Chocoley caramel
and chocolate.
Ingredients:
- 1 lb. Chocoley Caramel
- 6 oz. Rice Krispies or any rice cereal
- 1 lb. chocolate
Choose Either- INDULGENCE Ultra Couverture Dipping & Enrobing Chocolate (if tempering) OR
- Bada
Bing Bada Boom Dipping & Enrobing Chocolate (if
not tempering)
You'll also want:
- Caramel Apple Sticks (if you are making sticks)
- Heavy Weight Dipping Sheets (if you are making sticks)
- Double Boiler Insert
IDEA:
To make this into
a Caramel Krispie Stick - Hand roll the caramel/cereal mixture into
balls and insert caramel apple
stick.
When it's set up, dip into melted chocolate using a dipping
tool.
Make sure to follow directions for properly melting the
type of chocolate you are using.
Place dipped bar on Heavy
Weight Dipping Sheet to set up in refrigerator.
Method:
| 1. | Melt the caramel. Ideally, use a double boiler
(or a double
boiler insert). Do not let the water touch the bottom
of the double boiler. Only let the water simmer. Do not allow
it to boil or you may burn the caramel. If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the mixture. |
| 2. | Slowly add cereal until ingredients are combined. |
| 3. | Pour mixture onto a wax paper lined baking sheet and spread as evenly as possible. |
| 4. | Refrigerate until set, about 20 minutes. |
| 5. | Melt or temper the chocolate using instructions that came with your chocolate. Tempering Instructions for INDULGENCE Melting Instructions for Bada Bing Bada Boom Dipping & Enrobing Chocolate |
| 6. | Pour the chocolate over the cooled caramel/cereal mixture. |
| 7. | Refrigerate for about 5 minutes until set. |
| 8. | Promptly remove from refrigerator cut into bars. |
| Seal in an airtight container until ready to serve. | |
| Store at room temperature in low humidity. | |