8/16/2023 0 Comments Milk chocolate hot cocoa bombsJust be sure to double check the package to make sure it contains cocoa butter. Most grocery stores carry good quality chocolate bars that can be used to make these hot chocolate bombs. If you don’t have time to order some good-quality couverture chocolate online, don’t worry! While you can use any type of chocolate, be sure it’s either couverture chocolate or comes in a bar. You can use semi-sweet, milk or dark chocolate. Tip #1: Use Good Quality Chocolateīe sure to use good quality chocolate. While these hot cocoa bombs are fun to make, they can be a bit challenging! Below are a few tips that will help ensure your hot cocoa bombs turn out great. Roll each hot chocolate bomb in a bowl of sprinkles to cover the seal, then drop into a hot cup of milk and enjoy! Tips for Making The Best Hot Cocoa Bombs Top with a second sphere and press together to create a seal. Place the remaining tempered chocolate in a small piping bag and pipe a ring around each filled semi-sphere. Step #3: Fill the Chocolate Spheres with Hot Cocoa Mix and Marshmallowsįill half of the spheres with 1 tsp of hot chocolate and 1 tsp dried mini marshmallows. Refrigerate for another 3-5 minutes then carefully remove the chocolate from the silicone mold. This will make them easier to remove from the silicone mold and help prevent them from breaking. Paint on a second layer of melted chocolate, being sure to add a little extra chocolate around the rim of each sphere. Use a clean / food-safe paint brush to brush an even layer of chocolate all around the mold.Ĭhill the mold in the fridge for 3-5 minutes or until the chocolate is firm to the touch. Step #2: Paint Your Silicone Mold with Melted Chocolate Give the chocolate one more more stir, making sure it’s nice and smooth. Repeat until the chocolate is mostly (but not fully melted). Heat for an additional 15 seconds on medium-high power and stir again. If you don’t have a microwave you can also use a double boiler.īetween heating intervals check the temperature of the chocolate with a food thermometer and make sure it doesn’t go above 90 F / 32 C. Heat for 30 seconds at a medium high-heat (I use power level 7 out of 10) then remove from the microwave and stir the chocolate. Step 1: Carefully Melting & Tempering Your Chocolateįinely chop your chocolate using a sharp knife and place in a large heatproof bowl.
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