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Toll Free: 866-528-5252
info@chocoley.com
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All orders ship from
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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.
Chocolate Peanut Butter Cups
This classic is sure to please every chocoholic while bringing back the best childhood memories. How do you eat your Chocoley cup? Any way you want because they're going to be delicious no matter what!
Allergen Watch: Chocoley Cream Centers an
d Caramel may
contain peanuts, tree nuts or eggs. They are produced and packaged in
a facility separate from our chocolate products.
Ingredients:
- Chocoley Peanut Butter Cream OR Peanut Butter Truffle Cream Center
- Chocolate
Choose either
- V125 Couverture Milk Chocolate (when tempering)
- Bada Bing
Bada Boom Candy Melts Milk (when not tempering)
You'll also want:
Method:
| 1. | Melt or temper the chocolate using instructions
that came with your chocolate. 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 chocolate. |
|
| 2. | Place one #5 candy cup in each mold cavity. The mold will give the candy cup stability so that the chocolate will harden in the proper shape. | |
| 3. | Spoon a small amount of chocolate into each candy cup, making sure the bottom of each cup is covered with a layer of chocolate. | |
| 4. | Put in the refrigerator for about 5 minutes to allow the chocolate to harden. | |
| 5. | While the chocolate is hardening roll your Peanut Butter Cream or Peanut Butter Truffle cream center into small balls. |
|
| 6. | Remove candy cups from refrigerator. |
|
| 7. | Place one small Peanut Butter Cream or Peanut Butter Truffle cream center ball on the center of the chocolate layer in each candy cup. | |
| 8. | Make sure your chocolate is still the correct working temperature. | |
| 9. | Fill the candy cup with chocolate. | |
| 10. | Tap the mold a few times to eliminate air bubbles, then let it set in the fridge. | |
| 11. | Remove from the fridge once the chocolate
is set and remove the candy cups from the mold. |
|