Funtime Gifts The Original Chocolate Bomb Trio, Pack of 3, 100 grams
About this deal
Good quality chocolate in bar form. Lindt semi-sweet chocolate or Callebaut are great options. I'm using Callebaut because they sell it in the bulk foods section of my WINCO. Try to use the table of contents below to navigate – there are a lot of recipes listed here 🙂 Table of Contents
Hot Chocolate Bombs - Tastes of Homemade Hot Chocolate Bombs - Tastes of Homemade
After 5 minutes your chocolate will easily release from the mold and are ready to be assembled! Molding the chocolate spheres with an acrylic mold
My molds are 2 ½" in diameter and fit about 1 Tablespoon of the hot cocoa mix inside which is plenty when combined with the extra marshmallows and chocolate. How to make hot chocolate bombs step-by-step
Hot Chocolate Bomb - Etsy UK Hot Chocolate Bomb - Etsy UK
Seven– When the edge starts to melt, remove it from the plate and press it to a filled half. Hold it for 2-3 seconds to seal. Then, repeat with the remaining shells. Step 5 - Pour some chocolate onto some parchment paper and pop it into the fridge for 5 minutes. Take it out and observe it. Does it look shiny? Does it snap in half loudly when you break it? Then it's tempered and ready to go in your molds.If you are going to use candy melts or another candy coating then you'll definitely want to use the silicone mold and not the acrylic mold. The purpose of tempering chocolate is to pre-crystallize the cocoa butter in it, which is important to make your chocolate ready for processing. During tempering, the cocoa butter in the chocolate takes on a stable crystalline form. This guarantees a perfect finished product with a satin gloss and a hard snap. It also makes the chocolate contract during cooling, which makes it easier to unmould. If chocolate is simply melted and then left to cool down, the finished product will not be glossy. If you make the small effort of bringing your chocolate to the right working temperature properly, you are guaranteed to get the desired end result. And that’s what we mean by tempering: bringing chocolate up to the right working temperature while making sure that the crystalline structure of the cocoa butter in it is stable.
How to Make Hot Chocolate Bombs | Hobbycraft
If your milk chocolate does go above 86ºF then you can temper it using the traditional seeding method. White Chocolate Cocoa Bombs Garnish – This is where you can get creative. Dip the mug’s rim in melted chocolate, then add crushed candy cane or sprinkles. A handful of marshmallows are always great with hot cocoa. You can also sprinkle with cocoa powder, add shaved chocolate, candy sprinkles, or drizzle with chocolate or caramel sauce. The options are endless.
Step 1 - Chop 24 ounces of good quality semi-sweet chocolate as finely as you can with a knife. This is kind of tedious but I promise it's worth it! You don't want ANY big chunks.