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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!

Brownie lovers, rejoice! December 8th is National Brownie Day! What better way to celebrate this sweet day than by whipping up a batch of irresistibly fudgy brownies using our imported couverture chocolate from our Eleven o’one line.

When it comes to baking the perfect brownie, the quality of the chocolate is non-negotiable. Enter Eleven o’one Couverture Chocolate, our specially curated line of premium European chocolate known for its rich flavor & smooth texture. This line offers five varieties of Belgian Chocolate offering a little something for everyone. 

For this delicious recipe, we’re opting for our Eleven o’one Sixty Dark Couverture Chocolate to give our brownies a rich, decadent, dark chocolate flavor with its 60% cocoa content. 

For those eager to celebrate National Brownie Day with us, let’s dig into this foolproof brownie recipe!

Brownie Recipe:

Tools:

• Hand or stand mixer
• Microwavable bowl
• Silicone Spatulas
• 8x8 or 9x13 baking pan (8x8 pan will give you a thicker brownie)
• Parchment paper

Ingredients:

• 200 grams Eleven o’one Sixty Dark Chocolate
• 1 cup unsalted butter
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon salt
  Optional: Chopped nuts, Sweet Shoppe Chocolate Chips or Eleven o’one Salted Caramel Flakes for extra indulgence. *Measure these with your heart! 

Instructions:

1. 
   Preheat your oven to 350ºF. Grease & line a baking pan with parchment paper.
2. In a microwave safe bowl, melt your Eleven o’one Sixty Dark Couverture Chocolate & butter together in 30 second intervals, stirring until smooth. Allow the mixture to cool slightly, but not harden.
3. In a separate bowl, whisk together your sugar & eggs until well combined. Add the vanilla extract & mix well.
4. Gently stir the melted chocolate mixture into the egg-sugar mixture until fully incorporated.
5. Sift the flour & salt & fold them in until just combined. 
   PRO TIP: Be careful not to overmix.
6. If desired, add chopped nuts, chocolate chips or our Eleven o’one Salted Caramel Flakes into your batter for extra texture & flavor.
7. Pour the brownie batter into your prepared baking pan & spread evenly.
8. Bake for 25-30 minutes. To check if they’re ready, insert a toothpick into the center of the pan & if the toothpick comes out with a few moist crumbs attached, they are ready!
   PRO TIP: Given the irresistible gooey consistency of brownies, your toothpick will not come out completely clean, so be sure not to over bake!
9. Allow your brownies to fully cool before cutting to enjoy! 

Pair these brownies with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra special treat! You can also top these off with a delicious ganache made with the same delectable couverture chocolate! 

Let us know how you like to brownie in our Facebook Group: Stover’s Confection Connection. 

Pro Tips:

1. Explore our range of Eleven o’one Couverture Chocolates from Thirty Three White to Seventy Dark. Each of these products will result in a different flavor profile!
2. Try our Sweet Shoppe Chocolate Chips mixed into this recipe! We have 2 sizes to choose from: Regular (1M) & Mini (4M)!
3. Eleven o’one Salted Caramel Flakes would be the ideal pairing in this recipe. These little golden nuggets will melt in place & then slightly harden once cooled, resulting in chewy caramel bits all throughout your brownies! Want to learn more about them, check out this blog post. 

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

Surprise! 

We’ve launched a NEW addition to our Sweet Shoppe Colored Wafers Collection!

INTRODUCING LOTUS PINK! 

Imagine the perfect shade of Sweet Shoppe Pink, a bold, hot pink add a pop of color amongst your treat palette! Lotus Pink invites you to coat your treats with a burst electrifying vibrancy! 

Pre-order your Sweet Shoppe Lotus Pink today to secure this hot pink sensation! Orders are estimated to ship around December 11th, arriving just in time for your pink holiday baking spree!

For more questions please visit our FAQ page or our customer service team at info@stovercompany.com or at (724) 274-6314

Don’t miss out on being among the first to get your hands on Lotus Pink & add it to your collection of Sweet Shoppe Coating Wafers!

The holiday season is here, making it the busiest time of year at Stover & Company. 

While we always ask that you allow for 1-4 business days of order processing time, our warehouse staff is usually able to exceed that expectation during our slower seasons. However, during our busiest time of the year, our warehouse staff may need a little extra time to process your order with care.

Once your order has been processed, packed & passed off to one of our trusted shipping partners, your tracking number will be provided via email so you can keep a close eye on your package while it makes its journey to your door. Please note that once your order is with the carrier, we are unable to control how long the package will take to arrive at your door. All delivery times are estimated. 

We recommend leaving ample time when placing your order as shipping delays often occur during this time of year.

Need your items quickly & want to ensure timely delivery? Be sure to select Express Shipping during checkout. Express orders placed before 11am ET will ship the same business day, while those placed after 11am will ship the following business day. Please note our warehouse is closed on the weekends, so any orders placed on Friday afternoons or over the weekend will not be processed until the following business day. 

Last day to ensure your order arrives on time with express shipping is December 18th.

Now is the time to make your ingredients list & check it twice. Place your holiday baking order today to beat the holiday rush… avoid shipping delays & product sellouts!

*Please note shipping times provided during checkout are estimated. We are unable to control any delays in transit time. If you have not received your tracking information after three business days, please contact our customer service department for further assistance: 724.274.6314 or info@stovercompay.com.

Explore our range of shipping methods & discover more holiday recipe ideas on our blog!

At Stover & Company, we love a recipe that can be adapted to different flavor profiles! Today we’re going to take our original recipe for the best chocolate chip cookies ever & give them a seasonal twist. 

Introducing Pumpkin Chocolate Chip Cookies! Let’s get started! 

Tools:

• bowls
• hand whisk
• electric or stand mixer
• spatulas
• baking sheet
• parchment paper

Ingredients:

• 2 cups + 2 TBSP All-Purpose Flour
• 1 tsp baking soda
• ½ tsp salt
• 1 stick of butter, room temperature
• 3/4 cup brown sugar, packed
• ½ cup granulated sugar
• 1 egg, room temperature
• 2 tsp vanilla extract
• 1  cup of Sweet Shoppe Semi-Sweet Chocolate Chips
• 1/4 cup Seneca Canned Pumpkin Puree
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 ground nutmeg
• 1/4 tsp ground cloves

Instructions:

1. In a medium bowl, use a hand whisk to combine flour, baking soda, cornstarch, salt & spices. Set the bowl aside.
2. In a separate bowl, with an electric or stand mixer, whisk together butter & both sugars on medium-high for 1 minute.
3. Add eggs, vanilla & Seneca Pumpkin Puree to mixing bowl & whisk until fully incorporated.
4. On a low speed, slowly add in the remaining dry ingredients & mix until well combined.
5. Using a spatula, fold in Sweet Shoppe Chocolate Chips.
6. Cover your cookie dough & refrigerate for 30-60 minutes.
7. Remove cookie dough from the refrigerator & preheat your oven to 325°F.
8. Scoop ¼ cup of cookie dough & roll into individual dough balls. Continue until you run out of cookie dough. (You should have roughly 15-18 dough balls)
9. Before placing the cookie dough on your baking sheet, tear each dough ball in half then press the two halfs back together to create a slightly messy look.
10. Place dough balls on parchment paper, leaving enough room between for the dough to spread.
11. Bake cookies for 12-15 minutes, at 350°F, rotating the baking sheet halfway through. When ready, your chocolate chip cookies should have golden edges & a soft center. 
    PRO TIP: Your Pumpkin Chocolate Chip Cookies might look slightly underdone. This is normal because of the pumpkin puree. Do not continue baking or they might burn!!
12. Let cool & enjoy the very best cookies you’ve ever had.

Makes 10-15 extra large cookies

Share your fall baking with us in our Facebook group: Confection Connection!

Happy baking!

Fall is here & that means it’s pumpkin spice season! 

While fresh pumpkins are fantastic, sometimes we’re in a pinch for time & convenience. That’s where canned pumpkin puree comes to the rescue. Seneca Canned Pumpkin is a versatile ingredient that can be used to whip up delicious recipes without the hassle of roasting & pureeing a fresh pumpkin.

Grab your apron & let’s get started!

Pumpkin Spice Muffins Using Seneca Canned Pumpkin

Tools:

• Bowls
• Whisk
• Silicone Spatulas
• Muffin Tin
• Muffin Liners
• Wire Rack

Ingredients:

• 1 ½ cups of all-purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice
• 1 cup Seneca Canned Pumpkin
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350º F & line a muffin tin with paper liners.
2. In a mixing bowl, whisk together your Seneca canned pumpkin puree, sugars, vegetable oil, eggs & vanilla extract until well combined.
3. In a separate bowl, sift together the flour, baking powder, baking soda, salt & pumpkin pie spice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until lightly combined.
   *PRO TIP: Be careful not to over mix!
5. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely. 

Makes 12 large muffins.

Embrace the flavors of fall & stock up on Seneca Pumpkin Puree today!

Share your finished treats in our Facebook group: Confection Connection! 

Happy baking!

We personally invited some of our loyalist supporters & biggest superfans to create this power team of talented bakers & treat makers!

Meet Fred Csibi-Levin:

Fred, also known as Doc Macaron on social media, is a PhD scientist turned pastry chef & macaron artist. He is passionate about pushing baking boundaries by creating innovative & thoughtful pastries with mouthwatering flavors. 

Fred’s brand focuses on merging baking science with pastry arts. While most Sweet Team Members prefer to work compound coatings, Fred prefers to use our Eleven o’one couverture chocolate line to create his beautiful & dreamy desserts. 

In 2020, Fred’s sweet tooth & extra time led him to try baking for the first time. As a french native, he decided to start with creating macarons. Knowing how tedious these delicious cookies can be to make, it was then he decided to merge his love of science to bring them to perfection. When Fred realized how science could be applied to baking, he fell in love! Who wouldn't love a science experience that ends in a tasty treat?

Now Fred is passionate about teaching others how to bake successfully by providing scientific basis, in a way that is accessible to everyone.  Fred is even available for consulting for your baking needs! Check out his mesmerizing videos of his creations on social media or through his online classes.

When asked about his favorite Stover & Company product Fred says: “I LOVE the eleven o’one thirty three white couverture chocolate because of its flavor & properties, like fluidity, which makes it ideal for many applications including tempering.”

Check out some of Fred’s beautiful work below!

Where to find Fred:

Social Media: @doc_macaron

Website: www.docmacaron.com 

Get to know the rest of Stover’s Sweet Team here!

We personally invited some of our loyalist supporters & biggest superfans to create this power team of talented bakers & treat makers!

Meet Sasha Nary:

Sasha is a self-taught baker, cake decorator, confectionery artist, wife & mom of three! Born & raised in Ukraine, she now lives in Chicago. Besides baking, decorating & creating sugar art, Sasha enjoys outdoor family activities & visiting downtown Chicago’s museums & theaters.  

Sasha started baking with her mother & grandmother at a young age. Even as a young girl, Sasha always wanted to be involved in whatever they were making. She even chose to do her homework in the kitchen, so she could be a part of the baking action! Sasha’s grandmother had a reputation for making amazing cookies & cakes while her mother is known for her lemon tarts, pies & even homemade pizza! Sasha is very proud to inherit a few of their secret recipes, which she has now adapted & recreated into new & unique creations. 

In 2015, Sasha took an unforgettable vacation to Paris which initiated a fire in her to master the art of French pastries. From macarons, to mille feuille, pate a choux & mousse filled pastries, she learned & perfected these French delights, opening the door to cake decorating. Taking a turn from pastry making, Sasha has spent the last two years learning the art of custom cakes & desserts. Her fire for baking is still ignited as she teaches herself every step of the way, celebrating success & learning from failures as she goes through the steps of this new endeavor. 

Now she runs Sasha Cakes Chicago sharing her wealth of knowledge & experience through a fantastic blog, hosts baking lessons, tips & tricks, best tools & shares perfected recipes. Sasha bakes delicious desserts alongside her followers, giving her students confidence by extending her excitement for pastries. 

When asked about her favorite Stover & Company product, Sasha says: 
“Ah, that’s a hard question! I LOVE absolutely ALL of your products! If I had to choose just one, I'd choose your Eleven o’one European Deluxe Compound Coatings for its ease of use. It has a high quality texture, taste & unmatched shine, plus no tempering required. You can’t beat it!”

Where to find Sasha:

Instagram: @sashacakeschicago 

Tik Tok: @sashacakeschicago

Website: www.sashacakeschicago.com

Meet the rest of Stover’s Sweet Team here!

If you’re looking to create a simple, yet sensational fall treat using our NEW Salted Caramel Flakes, this Chocolate & Caramel Dipped Apples Recipe might be just what you’re looking for! 

Imagine crisp & sweet apples paired with sweetness from Peter’s Caramel & Eleven o’one European Deluxe Milk Compound Coating, topped with salty-sweet caramel flakes, making an irresistible combination!

Ok, enough talk, let’s make these delicious chocolate & caramel apples! 

Tools:

• Large Pot
• Double boiler or microwave safe bowl
• Confectionary sticks (caramel apple sticks, popsicle sticks)
• Wax paper
• Silicone Spatulas

Ingredients:

• 12 granny smith or honey crisp apples
•  1lb Eleven o’one Deluxe Milk European Compound Coatings
• 1lb Peter’s Caramel Loaf
• ½ cup of Salted Caramel Flakes

Instructions: 

Prepare your Workspace: 
Line a baking sheet with wax paper to prevent the apples from sticking to the baking sheet & make cleanup a breeze.

Prepare the Apples: 

Bring a large pot of water to a boil. In the meantime, remove the stems from the apples.
Carefully dip apples into the boiling water with a slotted spoon for 30 seconds. This will allow the wax on the apples to melt away.
Dry apples with a paper towel & let them cool for at least 30 minutes. Insert a stick into each apple & set in the refrigerator while you prepare the other ingredients. 

Melt the Peter’s Caramel Loaf:

Check out this previous blog post on different ways to melt Peter’s Caramel Loaf. 

We recommend this double boiler method:

Prepare a heavy-bottomed saucepan or a double boiler. Ensure the boiling water does not touch the pan or bowl that will hold your caramel as no water should come in contact with your caramel.
Slice the desired amount of Peter’s Caramel Loaf & put it in the bowl going over the double boiler. 
Melt the Peter’s Caramel on low to medium heat, stirring constantly. 
PRO TIP: use a rubber spatula instead of a whisk to minimize air bubbles.
The temperature of your caramel should remain between 160ºF- 180ºF while melting.
Once you’ve reached the desired consistency, remove your Peter’s Caramel from the heat to avoid overcooking or burning.

Melt your Milk Chocolate

As we mentioned, we recommend our Eleven o’one European Deluxe line for this recipe: 

1. Fill a microwave safe bowl with Eleven o’one Milk Deluxe & melt for 30 seconds. 
2. Take out the container & gently shake the small wafers to disperse any hot spots. 
3. Return to microwave & heat for another 30 seconds. Remove & stir. 
4. Repeat this process one or two times more, reducing the time by 10 seconds with each intervol. 
5. When your wafers are about 75% melted, stop the heating process & stir with a silicone spatula. The warm melted wafers will aid in melting the rest of the coating wafers in the dish.
PRO TIP: Ensure your compound coatings do not exceed 90ºF. 

Dip the Apples: 
1. Use the confectionary stick to firmly hold your apple, then gently dip it into the melted caramel, twisting the apple until it is fully covered. 
2. Hold the apple over the pot to allow excess caramel to drip off then wipe the bottom of the apple on the edge of the bowl to create a clean bottom for your treat. 
3. Set your caramel dipped apple on the wax paper lined baking sheet for a few minutes to allow it to set. 
4. Once the caramel has set & cooled on the apples, proceed to dip in your melted chocolate to create a rich top layer.  
5. Before your chocolate layer fully sets, freely sprinkle your Salted Caramel Flakes on top for the perfect finish. The Flakes will adhere beautifully, adding a slight crunch & delightful flavor.

PRO TIPS:

Ensure your apples are fully dry before dipping in Peter’s Caramel Loaf
Ensure your Eleven o’one Milk European Coatings, or compound coatings of your choice are not too hot. Your melted chocolate should not be above 90ºF. 
Ensure your caramel coated apples have set well before dipping in chocolate.
If your compound coating layer has set before you are able to sprinkle the Caramel Flakes on, you can carefully use a culinary blow torch or heat gun to remet the chocolate. 
Your dipped apples will last for 1 week if properly stored & refrigerated. 
So grab your caramel & chocolate & make a detour for the orchid because these apples are sure to be a hit at your next Fall gathering! Happy Harvest!