12/30/2023 0 Comments Hot cocoa bombs flavorsConstantly stirring your chocolate ensures that no part of it burns and the heat is evenly dispersed.Ģ. If your chocolate gets too hot, it will be melty, instead of hard and shiny, when it comes out of the mold. I do mine in a double boiler because I find it much easier to control the temperature. You can do this in the microwave on low power in 15 second bursts (stirring after each burst) or in a double boiler. Start by melting your dark chocolate slowly. Regular milk chocolate hot cocoa powderġ.If you’re using smaller molds, decrease quantities of filling Note: all measurements are based on larger molds. ![]() Decorations – Luster dust for shimmer, sprinkles, colored chocolate for drizzle, candy bits – anything goes.I then place the bottom shell in a cupcake liner, fill with all the ingredients, melt the top shell and place it on top to seal- Trust me, it sounds more time-consuming than it actually is. I use a crepe pan set on low heat and place the shell upside down on the pan until it melts into a level surface. A griddle or flat frying/crepe pan – To get an ideal seal on your HCB, it’s best to melt the edges of both halves so they are smooth and even.Having a thermometer is extremely helpful if you want to get it right. A candy thermometer – when working with chocolate, temperature is super important.Mini marshmallows and any other fun ingredients you plan to put inside.Hot cocoa mix in whatever flavor you’re making.If you can’t get your hands on a mold specifically for this, I’ve seen people use fillable plastic ornaments from craft stores and or cleaned Kinder egg packaging to make their shells. They typically come as a silicone mold or a three-piece plastic mold and standard sizes are 70 millimeters for larger bombs and 50 mm for smaller ones (think tennis ball vs. You’ll also need a mold – these can be found on Amazon and in various cake supply shops online.Candy melts will work too, but, if you ask me, they are not as tasty as real chocolate. If you don’t have this or don’t want to invest, you can chop up a good quality chocolate bar. It’s high quality and, when tempered correctly, gives you a nice shiny shell that snaps rather than bends and won’t melt in your hands. Couverture chocolate is specially made for tempering and coating (more fancy chocolate terms that I’m hoping to demystify for you). ![]() You’ve probably seen this type of chocolate before and just not realized. The best kind for this is couverture chocolate: Don’t be deterred by the fancy name.
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