How To Add Inclusions To Chocolate
To add nuts, cereal, raisins, popcorn, pretzels, cookie pieces, etc.

For Molded Candy, Bark, Turtles, Heavenly Hash, and similar creations…

Before beginning:

• Read General Information About Working With Chocolate.
• Have your chocolate thermometer handy and dry.

You need to know:

• Make sure your inclusions are not cold. Ideally, they should be as warm as the chocolate so that the chocolate does not start to cool too soon.
• It’s best to use Chocoley V125 Couverture or Chocoley Bada Bing Bada Boom Candy Melts for Bark, Turtles, Heavenly Hash, and similar creations, but you can use any Chocoley product. Dipping & Enrobing Formulas and Just Melt It! won’t set up as firm or be as solid, but it will still taste great!
• For molding, you must use Chocoley V125 Couverture or Chocoley Bada Bing Bada Boom Candy Melts

For Bark, Turtles, Heavenly Hash, and similar creations…

1. Melt or temper your chocolate according to instructions for the type of chocolate you have purchased.
2. Gently fold inclusions into the chocolate.
3. Refrigerate until chocolate is set.
4. If there is any moisture on the chocolate gently dry with a dry paper towel.

Store the finished candy in an air tight plastic container (such as Tupperware) and keep in a cool, dry place between 55° - 70° (such as a cupboard or pantry).

FOR MOLDED CHOCOLATES:

If you are adding chocolate to a mold, the inclusions can not touch the mold. If anything other than chocolate touches the mold, the chocolate can not release when demolding.

Prepare small batches and immediately put in refrigerator until set. Do not leave in longer than the amount of time it takes for the chocolate to set up.

1. To add inclusions in a molded piece, first coat the mold cavity/opening with chocolate. The best way to do this is to fill the mold with chocolate and then turn it upside down and let the chocolate pour out. What’s left will be a chocolate shell attached to the mold. An alternative is to thickly paint the mold cavity/opening with chocolate and then let the chocolate set up.
2. Let the chocolate shell in the mold set up in the refrigerator (usually about 10 minutes).
3. Melt or temper your chocolate according to instructions for the type of chocolate you have purchased.
4. Gently fold inclusions into the chocolate.
5. Fill each mold cavity/opening until chocolate is level with the top of each opening.
6. Scrape excess chocolate from the mold by running the long edge of your offset spatula along the surface of your mold.
7. Gently tap the mold on the counter until you remove all of the air bubbles.
8. Let the molded chocolate set up in the refrigerator on a level tray for 10-20 minutes. Warning: don’t leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature.
9. Do not release the chocolate until it is completely dry and contracted from the mold. If you’re using a clear mold, you’ll be able to tell that the chocolate is ready when it uniformly does not look wet on the underside of the mold.
10. To release the chocolate from the mold, turn upside down onto a flat dry surface and tap until the chocolate releases. If it doesn’t release after several hard taps, do not force – it means it is not set up. Return to refrigerator for a few more minutes.
11. We suggest wearing Chocoley white cotton candy making gloves when handling the molded chocolate so that you don’t get fingerprints on the chocolate.
12. If there is any moisture on the chocolate gently dry with a dry paper towel.
13. For a professional looking decorative flare, you can add Chocoley Drizzle & Design Chocolate, or you can paint your finished chocolate with our colorful cocoa butter or our wide array of special airbrush chocolate paints.

Store the finished candy in an air tight plastic container (such as Tupperware) and keep in a cool, dry place between 55° - 70° (such as a cupboard or pantry).