Design & Decorating/ Edible Supplies

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En Español: L-V 11am - 7pm EST

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Toll Free: 866-528-5252
info@chocoley.com

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All prices are in $US.

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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.

Chocolate Covered
Orange Ginger Snap Sandwiches

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Ingedients:

Chocoley Orange Cream
Choose
- INDULGENCE Ultra Couverture Dipping & Enrobing Chocolate (when tempering)
- Bada Bing Bada Boom Dipping & Enrobing Chocolate (when not tempering)
Ginger Snap Cookies
Chocoley Drizzle & Design White Chocolate

You'll also want:

Method:

1.	Roll Orange Cream Center into a ball.
2.	Place the ball between two ginger snap cookies.
3.	Gently squeeze cookies together to create a sandwich with the orange cream as a filling.
4.	Repeat until you’ve prepared the desired number of cookie sandwiches.
5.	Melt chocolate according using instructions that came with your chocolate. Tempering Instructions for INDULGENCE Melting Instructions for Bada Bing Bada Boom Dipping & Enrobing Chocolate
6.	Using your favorite fork dipping tool, dip sandwich cookie into chocolate.
7.	Set dipped cookie on a Chocoley Heavy Weight Dipping Sheet lined tray and refrigerate until set.
8.	Remove from refrigerator and decorate with Chocoley Drizzle & Design White Chocolate and return to refrigerator to set.
9.	When set remove from refrigerator. Store in an airtight container at room temperature in low humidity.

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Chocolate Covered Orange Ginger Snap Sandwiches

Ingedients:

You'll also want:

Method:

Chocolate Covered
Orange Ginger Snap Sandwiches