Funtime Gifts The Original Chocolate Bomb Trio, Pack of 3, 100 grams

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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 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

Step 3 Meanwhile, make hot chocolate mix: In a small bowl combine milk powder, powdered sugar, and cocoa powder. Some of the marshmallows detracted from the chocolate flavour we thought and others (predictably) made the drinks more sweet. Temper your chocolate (don't worry, we're doing this the easy way in the microwave and it only takes 5 minutes) Using an acrylic mold has a few more steps but the shine is incredible and is much faster than using a silicone mold. Step 2 Using 2.5” silicone sphere molds, add a couple of tablespoons of melted chocolate to bottom of 12 molds. Use a spoon to spread the chocolate all around the sides and bottom in a smooth layer, making sure there are no thin spots. Place into freezer and chill until solid, at least 30 minutes. You may not use all of the melted chocolate, but reserve to help seal the molds together later or for drizzling on top.

If this table shows us anything it's that the amount of marshmallows doesn't dictate the quality of the hot chocolate. Our favourite sits at the bottom with one of the fewest marshmallows. So I would say if you had to choose, the silicone mold is better because it's basically foolproof. The silicone mold is also cheaper. The downside is that it takes a bit more time to hand paint each mold so if you're making a lot, you might want to go with the acrylic mold.

Step 4 Carefully remove frozen chocolate from molds. Fill half of the molds with about 2 tablespoons of hot chocolate mixture and a few marshmallows.If your chocolate is dull, has white residue on top or just bends when you try to break it, it's not tempered and you may have heated it too far. Don't worry, you can seed it with more chopped chocolate. Just add in 6 ounces of finely chopped chocolate and stir until melted. You may need to heat for 5-10 seconds to get it fully melted. Test again before using. I've seen some people use some really big molds and I understand why people like to use them because you can fit more things in them. But keep in mind that you want the amount of chocolate, hot cocoa, and marshmallow to be proportionate to how much milk you have in your mug so that the taste is not affected. This also far exceeds Whittards 12g per cup, which explains why our testers felt the bombs were much sweeter than the standard hot chocolate we compared them to.

I'm going to show you how to use two molds, a silicone mold, and an acrylic mold. I thought that I had to use an acrylic mold to get that ultimate shine but to be honest, after decorating I'm not sure I could even tell the difference between the two. I tested these hot chocolate bombs out in various amounts of milk and found that 14 ounces was about perfect. I heat my milk until it's steaming (not boiling). Place the hot chocolate bomb in the bottom of the mug and pour the hot milk on top. The hot cream opens up the bomb and all the marshmallows escape! So fun! Step 5 Place a small microwave safe plate in the microwave and heat for about 15 seconds. It doesn’t need to be hot, just warm to the touch. Working just one at a time, place one of the unfilled shells down on warm plate to melt the edge slightly. Place on top of a filled shell to seal together. Use extra melted chocolate to fill in any gaps or holes around the edges. You can also do a layer all around the seam and roll in sprinkles to cover. Repeat with remaining molds.Step 4 - Use a gloved finger to clean off the excess chocolate to make a seamless look or simply roll the bomb in spriles to finish the look. How to use hot chocolate bombs The worst-looking marshmallows belonged to The Gourmet Chocolate Pizza Company. Both testers noted how they shrank almost immediately to the size of tic tacs when we melted the bomb. 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.

Make sure your cocoa butter is also at the proper temperature before using it (88ºF). More Chocolate Recipes

You want to make sure you're using good quality chocolate that has cocoa butter in it and not too many other ingredients or the chocolate isn't going to melt right. You can use candy-melts but the taste is going to be more like wax and not melt very well in your hot chocolate. Chocolate chips are also not going to work very well. Step 3 - Make sure your chocolate is at 90ºF and pour it into the mold. Tap the mold against the table a couple times to release any bubbles. Step 1 - Clean your mold. Use some paper towel to thoroughly polish the insides of your molds so that they are nice and shiny. Any amount of residue will cause a blemish on your chocolate. This is true for silicone molds and acrylic molds. Try to use the table of contents below to navigate – there are a lot of recipes listed here 🙂 Table of Contents Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside.