Remove the tray from the freezer and repeat the process of filling the molds and brushing the chocolate over the inside (you will be adding another 2 teaspoons of chocolate per mold). Return the pan to the freeze for another 5-10 mintues until fully set. Super delicious– I am adding my secret ingredient to this Hot cocoa bomb: pumpkin spice! Nothing is more comforting than making your own hot chocolate bomb, sitting down with the family, and watch how the hollow chocolate melts away If you want to make these extra special, try making your marshmallows! It isn’t as complicated as you’d think. Variations

Hot Chocolate Bombs - Tastes of Homemade Hot Chocolate Bombs - Tastes of Homemade

Fill the pot enough so the bottom of the bowl barely touches the water. Heat over medium-low heat (I use setting four on my stove top) until melted and smooth. Ensure you gently stir the chocolate as it heats to help disperse the heat and prevent it from getting too hot. They are easier to make than they look, and the kids will love decorating them before they drench them in milk and watch them burst open. Expert Tip – If you use the microwave to heat your chocolate, do so slowly. Use 15-second intervals and stir between each interval. Once the chocolate is mostly melted, you should be able to stir it well enough to melt the rest. If it still needs a bit longer, reduce it to 5-second intervals to avoid burning the chocolate.Pumpkin spice: It is not a must but why not try filling your Hot chocolate Bombs with pumpkin spice? I used my homemade pumpkin spice recipe. When you add chocolate to dishes as a flavor component (e.g. chocolate mousses), it suffices to simply melt it without tempering. To turn them into hot chocolate, place them in a mug, add some hot milk, and watch them melt, releasing all the good cocoa fixings inside. For these bombs, I’ve found that 8 to 10 ounces of milk is perfect (about 1 Cup), but of course, that will depend on how strong you like your hot chocolate. Ingredients On the second coat of chocolate, fill and brush one mold at a time; otherwise, the cold chocolate will set the melted chocolate before you can spread it.

Hot Chocolate Bombs | GNAW Chocolate | Free Delivery UK Luxury Hot Chocolate Bombs | GNAW Chocolate | Free Delivery UK

They will split open, releasing the cocoa mix and marshmallows while the chocolate shell will melt, resulting in the most decadent, delicious cup of hot cocoa you could dream of. While we’re still on the subject of making your hot cocoa bombs look pretty, why not go all-out and add in some edible glitter? This should go on the outside of your mould before you add the first layer of chocolate, but you can also add a pinch or two inside for a magical surprise when the bomb melts Rub the edge of a new chocolate shell on the warm surface so it’s slightly soft. Lightly place the edge of a second, unfilled chocolate shell on the hot plate. Don’t press down too hard—you just want to soften the edges so you can complete your hot chocolate bomb. [15] X Research source I am Katalin Nagy, and it is my pleasure to welcome you to Spatula Desserts, a baking blog whereI will teach you how to bake like a Prowith the help of my foolproof recipes, baking tutorials, and online baking classes! British Designs Protection Registered. Patent applied for MALTESERS, M&M’s and MINSTRELSare registered trade marks of Mars, Incorporated. Any use of these trade marks by Sweet tree by Browns does not indicate endorsement by Mars, Incorporated.Christmas Hot chocolate bombs are typically made in semi-sphere silicone molds however they can be made in any other mold really, eg. heart shape for Valentine´s day. It is a great joy to make them at home and can be the perfect homemade Christmas gift too to your loved ones. You can make this recipe with dark chocolate, milk chocolate, and even white chocolate, however since chocolate molding is involved, I recommend using the best quality chocolate you can access. Hot chocolate bombsor Hot cocoa bombs arechocolatespheres filled with marshmallows, cocoa powder, Nutella, chocolate chips, etc.! Once you pour steaminghotmilk over the top, the hollowchocolatemelts away and releases those marshmallows and other fillings into your milk. Utterly delicious and so comforting! Drizzle melted chocolate over the bomb for decoration. Melt another batch of chocolate chips, which you’ll use to really jazz up your tasty concoctions. Transfer the chocolate into a piping bag and cut off one of the bottom corners, so you can drizzle the chocolate without making a mess. Decorate the top of each hot chocolate bomb with cool lines or patterns! [17] X Research source You don’t have to limit yourself to only putting marshmallows and the hot chocolate mix inside your bombs! Why not try adding in some other sweets, other flavour powders (like orange or peppermint, perhaps – just not those two at the same time), or some crushed-up biscuits? Once chocolate reached 45C / 113F, immediately add 5% callets - so in case of 150 g chocolate add 7.5 g callets (chellet=chocolate chips of the same chocolate you melted)

Hot Chocolate Bomb - Etsy UK Hot Chocolate Bomb - Etsy UK

Chocolate – Milk chocolate is my favourite when making hot chocolate. And a good quality milk chocolate chip will work just fine. But there are many other choices, depending on your flavour preference. You can use the following: For some extra fun, serve your hot chocolate with chocolate-covered marshmallows or marshmallow pops. Equipment NeededWhite chocolate–White chocolate is mild and creamy. You will want to select high-quality white chocolate and be sure that cocoa butter is listed as the main ingredient. White chocolate is a bit more temperamental to work with; you will want to melt it slowly over low heat. Four– Once all the molds are filled, pop the tray in the freezer for 5-10 minutes so the chocolate can firm up. Then, repeat the filling, brushing, and freezing one more time. However, when using this method, you must be careful not to let water enter the chocolate bowl. Water will cause the chocolate to seize and solidify, making it impossible to spread. In my case using Callebaut Milk Chocolate (callets) the tempering process is the following (you can use the same method if working with milk chocolate) Hot chocolate bombs are decadent, hollow spheres of chocolate filled with cocoa mix and marshmallows.

Hot Chocolate Bomb – Choc on Choc Hot Chocolate Bomb – Choc on Choc

To melt the chocolate smoothly, you need to ensure the milk is hot. How hot will depend a bit on the quality of chocolate you use; chocolate with a lot of cocoa butter will take less heat, while lower quality chocolate with more fillers will require hotter liquid to melt it smoothly. Serving hot chocolate bombs is as easy as dropping one in a mug, adding hot milk, allowing the sphere of chocolate to melt, and then stirring it. However, you can do a few things to ensure the experience is fun and delicious for everyone. When the bombs are fully made and set, why not melt down another type of chocolate (like white chocolate if you used milk or dark, dark chocolate if you used white, etc.) and use it as a dip or drizzle? You can make your bombs look pretty, and it gives you another place to put some sprinkles! I prefer doing this in a glass heat-safe bowl over a simmering pot of water; this is the double boiler method. I have better control of the melting than when using a microwave, and I can keep the bowl over the hot water as I work, which keeps the perfect consistency. If you have an actual double boiler, you can use that instead.You’ve already learned how to melt and temper chocolate, but have you thought about learning how to make chocolate slabs and then breaking them up into bark? What about learning how to make chocolate curls and shavings for ice cream or cakes? You could even take it further and go straight to learning how to make a chocolate tree! Dark chocolate– Dark chocolate will produce a stronger, slightly more bitter hot chocolate. You can use good-quality dark chocolate chips or melting wafers. We’ve got all of these waiting for you to start exploring and learning from, so browse and see where you want to begin. We’re sure it will be delicious, no matter which one you decide to start with! Don’t Want to Wait? Tip any remaining melted chocolate that you don’t need out of the moulds by turning them upside down and shaking them a little on some parchment paper