Even if you are not an experienced cook or candy maker, you can look like one with easy to make ideas and ingredients from Chocoley. I put together these chocolate dipped Easter egg candies in a matter of 40 minutes with no special tools or candy thermometer.
Inside these eggs are delicious caramel cream and butter cream centers, which I simply scooped out of the carton and rolled into my egg shapes. The second step (while chilling the formed centers in the fridge) was to melt the Bada Bing Bada Boom Candy and Molding chocolate in a double boiler (or my version with a stainless steel bowl over hot water). I then used a fork to dip the centers into the melted chocolate and placed them on a non-stick cooking sheet to set in the fridge for about 10 minutes. My only fail was that the butter cream needed a little longer chilling time before dipping, as you can see in the bottom right picture. As you are doing these steps, the Drizzle & Design Chocolate is melting in a bowl of hot water. When the eggs were cooled and set after dipping, I just drizzled with the white chocolate and decorated with the spring candies. My eggs were about 1.25 inches in length, but you can make them as large or small as you want. Both cream centers have good flavor and texture. I think I’ll mix some chopped walnut pieces into the butter cream for my next batch!
Anybody can be a candy make with all the easy to use products from Chocoley! They carry any and everything needed to make molded chocolates, caramel apples, cake pops, chocolate fondues, chocolate dipped fruit, pretty much anything chocolate, as well as wrapping and packaging supplies. There’s still time to order to make your family those special Easter treats!
I received one or more of the products mentioned above for free from Chocoley. Regardless, I only recommend products or services I use personally and believe will be good for my readers.
