Design & Decorating/ Edible Supplies

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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.

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English Walnut Toffee

Here is an easy to make traditional English Toffee recipe. Try this homemade toffee candy with walnuts and your favorite flavor of Chocoley Chocolate. Top it off with white Drizzle and Design.

Ingredients:

1 Stick Salted Butter
1 Stick Margarine
1 Cup Fine Grain Pure Cane Sugar
1 Tablespoon Water
1 Cup Chopped Walnuts (Fine Chopped Preffered)
3/4 Cup Bada Bing Dipping & Enrobing Milk or Dark
1 Bottle White Drizzle and Design

You'll also want:

1 Seasoned Skillet or Large Frying Pan (Skillet preferred)
1 Heat Resistant Spatula (Wooden OK)
1 Small, Shallow Cookie Sheet
1 Offset Spatula

Method:

1.	Put skillet or pan on stove at medium heat. Also, put drizzle and design in its hot water bath to melt while the toffee is being made.
2.	Put 1 stick butter and 1 stick margarine in pan and melt.
3.	Once melted add 1 cup sugar and 1 tablespoon water and turn stove on high. Stir in sugar and water quickly until the mixture has even consistency.
4.	Stir slowly and constantly as mixture thickens. Mixture will get "frothy" in consistancy.
5.	Mixture will start to turn a deep caramel color and will start to smoke a little. Add in 2/3 cup of chopped walnuts, stir quickly and remove from heat when mixture "bubbles" smoke. TIP: MAKE SURE YOU COOK THE TOFFEE ALL THE WAY; OTHERWISE IT WILL NOT HARDEN PROPERLY!!!
6.	Immediately dump mixture onto cookie sheet and spread to cover. Let sit for 2 minutes to harden.
7.	Drop chocolate disks over the toffee, and let melt part way. Then spread with the offset spatula to cover.
8.	While chocolate is still melted, sprinkle remaining chopped walnuts to the top of the toffee. Immediately move to fridge to let set for 5-10 minutes or until chocolate is hardened.
9.	Once chocolate is set, decorate with Drizzle and Design White for a spectacular finish. Move to fridge until Drizzle & Design is set.
10.	Take toffee out of the fridge and use the offset spatula to lift off the pan and break toffee into pieces. Then devour. TIP: Let toffee sit for several hours before eating. It tastes much better once it has time to cool throughout.