Chocolate Espresso Beans
We take the espresso bean which has been carefully roasted to perfection. Then we load 150 pounds in a chocolate pan and add exact amounts of chocolate as the drum turns. This takes about 1-1/2 hours and requires exacting work. Once the proper amount of chocolate layering has been completed, we load the entire batch into a ribbed finishing pan that will be used to apply a final glazing compound. This makes the finished product shine. This takes about another 1/2 hour. The chocolate coated espresso bean is a gourmet selection!

learn how we pan espresso beans and chocolate

20103 $ 21.90 (2 lbs)

Size: 2 pounds ($ 21.90) 5 pounds ($ 54.20) 10 pounds ($ 108.10) 25 pounds ($ 267.50)
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Chocolate Jelly Rings
We take jelly ring centers so that we can make chocolate jelly rings. The first step is to make the bottom. A moving belt having a series of small cups is flooded with a thin layer of chocolate. This bottom is chilled and it sets up hard. Then we place each jelly ring on each chocolate bottom on this moving belt. Tempered chocolate is flooded over the jelly ring. Each ring is covered with as much chocolate as it will hold and the excess drains off on each side through slits in the wall of the cup. The entire final piece goes through a long cooling tunnel where the chocolate sets up firmly.

learn how we enrobe nuts and chocolate

20022 $ 11.80 (2 lbs)

Size: 2 pounds ($ 11.80) 5 pounds ($ 28.95) 10 pounds ($ 57.60) 25 pounds ($ 141.25)
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Chocolate Malt Balls
We buy the malted milk ball cores from a sister firm in tennessee.... Then we load 150 pounds in a chocolate pan and add exact amounts of chocolate as the drum turns. This takes about 1-1/2 hours and requires exacting work. Once the proper amount of chocolate layering has been completed, we load the entire batch into a ribbed finishing pan that will be used to apply a final glazing compound. This makes the finished product shine. This takes about another 1/2 hour. we end up with a spectacular product - chocolate covered malt balls!

learn how we pan nuts and chocolate

20107 $ 17.00 (2 lbs)

Size: 2 pounds ($ 17.00) 5 pounds ($ 41.95) 10 pounds ($ 83.60) 25 pounds ($ 206.25)
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Chocolate Orange Sticks
We take orange jelly centers so that we can make chocolate orange jelly sticks. The first step is to make the bottom. A moving belt having a series of small cups is flooded with a thin layer of chocolate. This bottom is chilled and it sets up hard. Then we place each jelly stick on each chocolate bottom on this moving belt. Tempered chocolate is flooded over the jelly stick. Each stick is covered with as much chocolate as it will hold and the excess drains off on each side through slits in the wall of the cup. The entire final piece goes through a long cooling tunnel where the chocolate sets up firmly.

learn how we enrobe nuts and chocolate

20024 $ 11.90 (2 lbs)

Size: 2 pounds ($ 11.90) 5 pounds ($ 29.20) 10 pounds ($ 58.10) 25 pounds ($ 142.50)
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Chocolate Pretzels
We buy pretzels from a sister firm so that we can make chocolate pretzels. The first step is to make the bottom. A moving belt having a series of small cups is flooded with a thin layer of chocolate. This bottom is chilled and it sets up hard. Then we place each pretzel on each chocolate bottom on this moving belt. Tempered chocolate is flooded over the pretzel. Each pretzel is covered with as much chocolate as it will hold and the excess drains off on each side through slits in the wall of the cup. The entire final piece goes through a long cooling tunnel where the chocolate sets up firmly.

learn how we enrobe nuts and chocolate

20012 $ 11.90 (2 lbs)

Size: 2 pounds ($ 11.90) 5 pounds ($ 29.20) 10 pounds ($ 58.10) 25 pounds ($ 142.50)
Qty:

Chocolate Raspberry Sticks
We take raspberry jelly centers so that we can make chocolate raspberry jelly sticks. The first step is to make the bottom. A moving belt having a series of small cups is flooded with a thin layer of chocolate. This bottom is chilled and it sets up hard. Then we place each jelly stick on each chocolate bottom on this moving belt. Tempered chocolate is flooded over the jelly stick. Each stick is covered with as much chocolate as it will hold and the excess drains off on each side through slits in the wall of the cup. The entire final piece goes through a long cooling tunnel where the chocolate sets up firmly.

learn how we enrobe nuts and chocolate

20026 $ 8.80 (2 lbs)

Size: 2 pounds ($ 8.80) 5 pounds ($ 21.45) 10 pounds ($ 42.60) 25 pounds ($ 103.75)
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Chocolate Stars
The chocolate is molded using a special process. it is called "depositing". Warm chocolate is pressed through a shaping tool and deposited on a moving belt in the form of a star. These are extremely good tasting chocolate pieces.

20108 $ 11.40 (2 lbs)

Size: 2 pounds ($ 11.40) 5 pounds ($ 27.95) 10 pounds ($ 55.60) 25 pounds ($ 136.25)
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English Toffee
A brittle coated with a rich chocolate and dusted with almond flecks. See the story of making toffees.

20468 $ 21.00 (2 lbs)

Size: 2 pounds ($ 21.00) 5 pounds ($ 51.95) 10 pounds ($ 103.60) 25 pounds ($ 256.25)
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Gourmet Toffee
We use a terrific classical English Toffee recipe. Take Sugar and butter and cook. We add corn syrup as a sugar inverter and near the end we blend in roasted almond pieces. When you hit the proper temperature, the mixture is poured onto a marble slab, cooled, cut, and flooded with chocolate. Then it is dipped in an assorted nut mixture and packaged

story of making toffees.

20046 $ 21.00 (2 lbs)

Size: 2 pounds ($ 21.00) 5 pounds ($ 51.95) 10 pounds ($ 103.60) 25 pounds ($ 256.25)
Qty: