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.

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:

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. Tempering Instructions for V125 Melting Instructions for Candy Melts
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.