Caramel coconut patties

‘Bada bing bada boom.’ I’m not only quoting James Caan from the Godfather, but that’s also the fun name of the chocolate from Chocoley.

I know you want to get to the juicy details of these caramel coconut patties, but let me give you a little history on Chocoley. 

Started in 2004, Chocoley is a family based business. With a passion for chocolate, the family set out to make the best chocolate they could. Father Steve was instrumental in the start of the business, with daughter Coley later taking the reigns, and so the name was born, chocolate, + Coley = Chocoley. 

Now more than 10 years later and lots of hard work, they have a successful online business, selling high quality products so you can order chocolate ’til your hearts content. 

If you would like to read more  of the families story, you can find it here.

So, back to the goodies. When a company has very specific instructions on how melt the chocolate, you know they are serious about their product and want to you enjoy the chocolate in it’s best form.

When I was contacted by Chocoley, I was asked what products would like to try. So after looking through the extensive choices, caramel coconut patties caught my eye. I had never had coconut caramel and the flavor combination sounded so good, and they are.

So here are all the ingredients that I was sent to make the caramel coconut patties.

Half of the coconut caramels were coated in the dark candy and molding formula chocolate and the other half I used the extra dark candy and molding formula. I also added some of the drizzle and design white chocolate to some of the patties which  is a great contrast to the dark chocolate.

Caramel coconut patties                                                 print

(makes 60 – 2 inch round patties)   

Ingredients                 

• 1 pound tub Chocoley gourmet caramel
• 1 pound tub Chocoley gourmet coconut dough cream center
• 1 pound Bada Bing Bada Boom dipping & coating gourmet compound chocolate – DARK
• 1 pound Bada Bing Bada Boom dipping & coating gourmet compound chocolate – EXTRA DARK
• 1 bottle drizzle and design white chocolate

You’ll also need

• Heavy weight dipping sheets
• Stainless steel dipping tool
• Baking cookie/sheet
• Mixing bowl
• Double boiler or double boiler insert

Directions

1. Microwave on low power, in 10 second increments, equal parts Chocoley caramel and Chocoley coconut dough cream center to soften.
2. When soft, mix together.
3. Cool to room temperature. You can refrigerate the ‘dough’ for a while to expedite the process.
4. When at room temperature, pinch off small amounts at a time and roll into balls.
5. Place balls onto dipping sheet lined tray and smash with fingers to flatten into patties. (if the dough is too sticky you can use corn starch on your fingers).
6. Place patties in the refrigerator while you prepare the chocolate.
7. Melt the chocolate using the instructions that came with your Chocoley chocolate. Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate.
8. Using a stainless steel dipping tool, dip one patty at a time in the melted chocolate and turn to coat. Tap on edge of pan to get excess chocolate off and prevent excess pooling of chocolate.
9. Place on glossy side of heavy weight dipping sheet lined tray and refrigerate on levels shelf for approximately 10-15 minutes until set-up (hardened). Don’t leave the chocolate in the refrigerator too long. The chocolate can become too cold and will ‘sweat’  or even crack when brought to room temperature.
10. Seal in an airtight container until ready to serve.
11. Store at room temperature in low humidity.

*If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.

Supplies provided by Chocoley.com