Tagged with 'sweet shoppe forest green'

St. Patrick's Day is just around the corner, & what better way to celebrate the delightful holiday than with an easy-to-make holiday treat? Say hello to our Shamrock Pretzel Sticks, a charming combination of crunchy pretzels & sweet melting wafers that not only captures the essence of the holiday but these treats also make for a visually stunning addition to your St. Patrick's Day festivities!

Follow along with Alicia in this video with this easy to follow St. Patrick's Day recipe!

Ingredients:

• Sweet Shoppe Forest Green Melting Wafers
• Sweet Shoppe Spring Green Melting Wafers
• Pretzels

Tools:

• Plastic/Silicone bowl
• Spatula
• Parchment paper
• Cakepop sticks

Instructions:

1. Create the Shamrock Shape:
   Begin by grabbing three pretzels & arranging them in the shape of a shamrock. One on top & one on each side. Feeling lucky? Add a fourth pretzel!
2. Melt your Sweet Shoppe Spring Green Melting Wafers:
   Follow the melting instructions provided for the Sweet Shoppe Spring Green Melting Wafers.
3. Create your Shamrock Shape:
   Once your melting wafers are melted down to a smooth consistency, dip just the sides of one of your pretzels & attach it to the other two pretzels to form a shamrock shape. Add a bit of melting wafers to the edges for extra support. Dip a cake pop stick into the melted wafers & lay it flat on top of the pretzels. Allow it to dry, securing the shamrock onto the stick.
4. Coat with Melting Wafers:
   Once dry, dip the shamrock pretzel into your melted Sweet Shoppe Spring Green Melting Wafers, tapping off any excess. Lay it flat on parchment paper or place in a cakepop stand to dry.
5. Create a Marble Effect:
   Melt your Sweet Shoppe Forest Green Melting Wafers & add melting coating to a piping bag. Drizzle the Sweet Shoppe Forest Green over your melted Sweet Shoppe Spring Green. Dip your shamrock pretzel into the coating ensuring a smooth, consistent coating. Gently rotate the cakepop stick from side to side as you remove your treat to create a beautiful marble finish.
6. Let Them Shine:
   Allow your Shamrock Pretzel Sticks to dry completely. Once set, they are ready to steal the show at your St. Patrick's Day celebration.

Will you be making this festive St. Patrick’s Day treat? We’d love to see what you create! Tag us on social or share your images in our Facebook Community group: Stover’s Confection Connection!

May your St. Patrick’s Day celebrations be filled with luck & deliciously green treats!

This winter, dive into the season’s flavors & elevate your holiday baking with our array of seasonal favorites. From vibrant colored wafers, to rich caramel & luxurious chocolates, our beloved baking ingredients are here to make your holidays sweeter & more delightful than ever!

Sweet Shoppe Coating Wafers: Cardinal Red & Forest Green

What’s Christmas without vibrant shades of red & green? Enter our Sweet Shoppe Cardinal Red & Forest Green Wafers! These colored wafers aren’t just visually stunning; they’re the secret ingredient behind beautifully festive Christmas treats. Ideal for coating cake pops, cookies, pretzels, hot cocoa bombs & so much more. Our premium compound coatings are perfect for creating stunning edible decorations for your holiday treats! 

"Sweet Shoppe Colored Compounds melted like a dream!!!! I've tried very other brand out there and yours wins, hands down!! It is a PERFECT product." - Rebecca D.

Peter’s Caramel Loaf

Convenience without compromising quality; Peter’s Caramel Loaf is the superstar of the holiday season. This shelf-stable caramel loaf is a baking savior, ready to use & easy to melt. Make decadent caramel apples, drizzle over popcorn, fill cupcakes or make candies. Peter’s Caramel effortlessly adds that luscious caramel goodness to your baked goods.

"Peter's Caramel Loaf is almost as good as my own recipe but it's a lot more convenient for small recipes. Just cut off a slice and melt in the microwave." - John H. 

Callebaut 811 Dark Chocolate Bars

Elevate your holiday confections with Callebaut 811 Dark Chocolate Bars. Renowned for their high quality & rich flavor, these Belgian chocolate bars are the cream of the crop. Callebaut’s high quality couverture chocolate is perfect for melting, molding or baking with, they infuse a luxurious taste into your holiday confections. 

"I have been using Callebaut 811 Dark Chocolate Bars for 8-10 years. Always excellent quality." - Debra G. 

Domino Pure Cane Light Brown Sugar

Ah, light brown sugar! An essential in holiday baking recipes, brown sugar brings a subtle molasses sweetness into your treats. Whether it’s gingerbread, cookies or cakes, this humble ingredient works its magic, making every bite a comforting delight.

"Good quality sugar in bulk! Domino Pure Cane Light Brown Sugar is my go-to for baking." -Maria C. 

Henry & Henry Redi-paks: Red Raspberry & Bavarian Cream

For those moments when time is of the essence, our Henry & Henry Redi-Paks come to the rescue! These ready-made fillings are bursting with flavor, ready to be used in pastries, cakes, or as a delightful surprise in your holiday treats.

"Everyone goes crazy when I use these fillings in cakes or cupcakes. Henry and Henry Raspberry and Bavarian Cream Redi-Paks are so delicious and easy to use" - Janet W. 

Eleven o’one Salted Caramel Flakes

Indulge in the perfect balance of sweet & salty with our NEW Salted Caramel Flakes. These rich caramel flakes add a delightful crunch & a bust of caramel goodness to your creations, whether sprinkled on tops of desserts or baked into cookie dough.

"These Salted Caramel Flakes were so delicious and so cute on ym thanksgiving cake pops. I would recommend these for anyone trying to upgrade your cake pops or any dessert." - Belinda R. 

Chef Master Christmas Red Liqua Gel

When it’s time to add that festive touch to your icings & decorations, look no further than our Chef Master Liqua Gel in Christmas Red. Its vibrant hue brings your creations to life, adding that pop of Christmas Color you’ve been craving.

" I need to keep a large amount of red gel color on hand for big orders. Chef Master Liqua Gel in Christmas Red is wonderful. The color is true and reliable." - Sara S. 

Eleven o’one Deluxe European Compounds: Milk & Dark

Say goodbye to the hassle of tempering with our Eleven o’one Deluxe European Compounds. Enjoy the richness of European coating wafers, available in White, Milk & Dark chocolate flavors. With its thin consistency, our deluxe coating compounds ensure a smooth finish for your treats without the fuss!

"Love the Eleven o'one Deluxe European Compounds! The dark and milk melt are both sooooo smooth and have great flavor. It melts and coats well!." - Diane F. 

We love when you share your sweet creations with us! Tag us on instagram or tiktok or post in our Baking community on facebook: Stover’s Confection Connection. 

Happy Baking & Happy Holidays!

We are feeling the holiday spirit at Stover & Company! What better way to cozy up than with a warm cup of hot chocolate made from a rich, chocolatey hot cocoa bomb! 

It’s no secret that hot cocoa bombs have taken over the holiday season year after year! Whether you’re a seasoned professional who creates cocoa bombs in their sleep, or you’re a beginner looking for step by step instructions to make your own, we’re here to walk you through the process & share some pro-tips.

Watch Alicia, our Brand & PR Specialist, whip up some adorable Christmas Tree Hot Cocoa Bombs with ease thanks to our Sweet Shoppe Forest Green Coating Wafers!

Ready to make your own hot cocoa bombs? 

Here’s what you’ll need:

• Half sphere silicone candy mold or 3 part candy mold
• Sweet Shoppe Forest Green Coating Wafers
• Spatulas
• Ceramic Plate
• Hot Cocoa Mix
• Marshmallows
• Christmas Tree Candy Mold
• Sprinkles

Instructions:

1. If you are using a silicone candy mold, we suggest cutting your silicone mold into individual half spheres as it’s easier to coat the inside of the sphere mold if they are separated. 
2. Make sure your candy molds are clean & dry. Even the smallest amount of water or moisture can ruin your chocolate or compounds. Any dry water spots on your candy mold can make your hot cocoa bombs dull.
   
   If you’re using a silicone mold: Wash candy mold with warm soapy water & let fully dry. Put your candy molds in a preheated oven to 200ºF for a few minutes to ensure all moisture is removed to help eliminate any water spots. Make sure you let cool before making your hot cocoa bombs.  
   
   If you are using a 3 part mold: Hand wash & dry all three pieces of your candy mold. Once dry, polish your candy molds using a high proof alcohol & a paper towel to get a nice shiny finish.
   PRO TIP: NEVER put your candy molds in the dishwasher.
3. Melt your Sweet Shoppe Forest Green Coating Wafers. Check out this video on how Alicia melts hers or check out this handy blog post.
   
   If using a silicone mold: pour a small amount of melted Sweet Shoppe Forest Green Coating Compound into your candy mold. Use your spatula to spread the compound coating until the candy mold is fully covered. Swirl your coating around if needed to get even coverage. Let set then add a second coat.
   
   If using a 3 part mold: pour a small amount of melted Sweet Shoppe Forest Green Compound in your candy mold to the designated fill line. Place the insert portion on top of the compound then add the top side of the mold, pressing down until your compound chocolate has evenly spread throughout the mold.
   PRO TIP: Make sure to clean the edges of your mold with your spatula between coats to ensure your edges are set nice & flat.
4. Pop your candy molds in the freezer for about 1-2 minutes to help the chocolate set quickly & ensure your chocolate pieces release properly.
   PRO TIP:  It’s important that your candy molds are not cold when adding chocolate. If you plan to reuse your candy mold to create additional cocoa bombs, we recommend warming your candy molds to room temperature prior to use.
   
5. While your sphere candy molds are chilling in the freezer, it’s time to create your chocolatey decorations! Grab the rest of your melted Sweet Shoppe Forest Green Compound Coating & pour into a Christmas Tree candy mold, or any candy mold of your choice!
6. Pop your decoration candy molds into the freezer for about 1-2 minutes to help your decorations set quickly.
7. While your chocolate decorations harden, remove your sphere molds from the freezer & gently unmold your chocolate pieces.
   
   PRO TIP: gently pull your silicone molds away from the sphere starting around the edges first. Once the edges have been released, put your hand inside of the sphere for some leverage & gently peel the candy mold back. This method should result in a shiny half sphere. 
8. Heat up an empty ceramic plate in the microwave for about 2 minutes.
9. Quickly & gently, place half of your chocolate domes (one by one) with the edges face down, on your warm plate. This process will slightly melt any uneven edges, resulting in nice, flat & even edges that will be easier to adhere together. 

10. Add approximately 2 TBSP of hot cocoa mix into one half of each sphere & top with marshmallows, sprinkles, edible glitter or whatever fun surprises you want to add inside your hot cocoa bomb! 

    PRO TIP: Place hot cocoa bomb shells in cupcake liners before assembling to eliminate clean up. 

11.  Using the same warm plate, smooth out the edges to the remaining domes one by one, & while they are melted, adhere the top of the hot chocolate bomb to the filled side like a lid. 

12. Unmold your hardened Christmas Tree decorations & use some melted compound to adhere these chocolate creations to the top of your hot cocoa bombs.

13. Use your favorite brand of sprinkles, or even more chocolate, to decorate your tree or finish off your minimalistic look with a simple drizzle.

14. Let hot cocoa bombs fully harden before packaging. 

TIPS & TRICKS: 

• Three part candy molds tend to be easier to work with + they require less chocolate than with silicone molds.
• There are many different shapes & sizes for hot cocoa bomb molds, so be creative. Standard size is usually 70mm or 2.5 - 3 inches.To avoid fingerprints on your hot cocoa
• bombs, use cotton gloves when handling your chocolate pieces.
• Sweet Shoppe Compound Coating Wafers are perfect for adding a splash of color to your hot cocoa bombs.
• If you are looking for a rich flavor profile & thin consistency without having to temper, we suggest using our Eleven o’one Deluxe European Compound Coatings. 
• Want to skip the coating wafers & use real chocolate? We recommend trying our Eleven o’one European Couverture Chocolates. 
  If you’re using real couverture chocolate, there is no need to add hot cocoa mix. You can simply fill the spheres with marshmallows & goodies, letting the chocolate speak for itself.

We love seeing your creations! Be sure to tag us in your treat photos or videos or post them in our Facebook Group: Stover’s Confection Connection