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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.
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Chocoley Double Chocolate Raspberry Cheesecake Bites
This creation will put you on everyone's list for style & panache. Be
prepared to hear moans of ecstasy and see eyes rolling with each bite
consumed!
Ingredients:
- Chocoley Raspberry Cream Center
- Choose a White
- White V125 Couverture Chocolate (when tempering)
- White Bada Bing Bada Boom Candy Melts (when not tempering)
- Choose a Dark
- Dark V125 Couverture Chocolate (when tempering)
- Dark Bada Bing Bada Boom Candy Melts (when not tempering)
- Cheesecake Flavoring Oil
You'll also want:
- Swirl Dipping Tool (optional)
- Pink Sanding Sugar
- Heavy Weight Dipping Sheets (optional)
- Double Boiler Insert
Method:
| 1. | Start with 2 discs of Chocoley Dark chocolate and place them back to back... |  |
| 2. | Take a pinch of Chocoley Raspberry Cream Center and wrap it around the chocolate discs to form a ball of Raspberry Cream with the dark chocolate in the middle. Repeat this process to make the desired number of 'Bites'. |  |
| 3. | Set on Heavy Weight Dipping Sheets. | |
| 4. | Melt your favorite Chocoley white chocolate according to the directions that came with your chocolate. |
|
| 5. | Make sure your Cheesecake Flavoring Oil is at room temperature. You can warm it up if necessary by placing it in a cup of warm water. Make sure to completely dry the flavoring bottle if you do place it in water in order to avoid dripping water into your chocolate. | |
| 6. | Using the eyedropper that comes with your Cheesecake Flavoring Oil, add a few drops at a time to achieve the taste you want. Be careful - the flavoring is super concentrated. One bottle will flavor 25 lbs. of chocolate. |  |
| 7. | Use a dipping tool to dip the chocolate encased raspberry balls into the cheesecake flavored white chocolate. |  |
| 8. | Set on heavy weight dipping sheets |  |
| 9. | For a truely delightful finish sprinkle with Pink Sanding Sugar. |  |
| 10. | Refrigerate until set. | |