Chocolate spheres or some other shape that are packed with chocolate mixture and loads of marshmallows, maybe some small candies or sprinkles are known as hot chocolate bombs. Witness the chocolate magically disappear and the marshmallows falling into the cup as you add warm milk over the top.
It’s a lot of fun and a terrific surprise! Continue reading to learn how to prepare hot chocolate bombs using silicone or plastic molds. You can get molds here. The chocolate circle melts when poured into hot milk, exposing the cocoa powder and making a delicious cup of warm cocoa drink.
Table of Contents
What Kind of Chocolate do you need to prepare for Chocolate Bombs?
You would like to make sure you’re choosing high-quality chocolates with cocoa solids so that the chocolate melts smoothly. You may use other chocolate of your choice, but the flavor will be waxier and will not dissolve well in hot milk.
Semi-sweet chocolate chips will work just fine for this recipe. If you’re planning to utilize chocolate melts or another kind of crunchy exterior, the silicone mold tray is the way to go rather than the acrylic mold tray.
To make the colors, I use colored white chocolate wafers because I don’t need to add any additional food coloring to them.
Is it necessary to temper the Chocolate?
Don’t be afraid if you have never learned of tempering chocolates before. Tempering simply relates to the procedure of managing the temperature of the chocolate as it melts to ensure that it is as strong as to manage the shape. Heating and cooling at precise degrees will be done through a monitor using the thermometer.
It’s critical to temper the chocolate effectively. Un-tempered chocolate lacks luster, and has difficulty retaining its form. It will dissolve at ambient temperature and become a pain to deal with in general. Candy melts have been created to eliminate the need for tempering, however, the flavor suffers as a result.
To Prepare Hot Chocolate Bombs, You Will Need the Following Components and Equipment.
Chocolate- Chocolate in the shape of a bar of premium quality. You have the choice of using semi-sweet chocolates or dark chocolate. It’s OK to use milk or white chocolate since the flavor will always be wonderful.
Cooking Thermometer- To keep records of the temperature of your chocolate, use a food thermometer. It is an absolute requirement. If you don’t have one, you can easily get it in any store near you. Food thermometers may be found in the cooking products section of the supermarket shop. It is recommended that you choose an infrared thermometer since it is simpler to maintain.
Mold Tray- To build your explosives, use a silicone spherical molding tray. If you’re new to tempering chocolates, this is the simplest mold to use. For those perfectionists out there, we’ve shown how to utilize acrylic spherical molds in the recipe.
Paint Brush- To add chocolate to silicone molds, use a 1/4-inch small bristle paint brush. You do not need one if you’re using an acrylic mold tray.
Piping Bag- Piping bag for securing the spheres securely.
Parchment Paper- It is required in the tempering of chocolate.
Chocolate Mix- Choose your favorite hot chocolate blend.
Marshmallow- Choose from a variety of little marshmallows.
How to make Hot Chocolate Bombs?
- Cut the chocolate into tiny pieces (high-quality bar chocolate is best with 65 percent cocoa )
- Now, Temper the chocolate
- Brush two coatings of chocolate in the silicone molds tray or pour the melted chocolates into the acrylic mold tray.
- Take the chocolate sphere out of the form and set them aside.
- chocolate mix and little marshmallows should be placed into the chocolate sphere
- Additional melted chocolate is used to bind the two spheres of chocolate securely.
Gold or silver dust may be used to embellish the chocolate bombs – giving them a bit of sparkle.
How to make Tempered Chocolate? A Step-by-Step Guide
- Step 1 – Using a knife, carefully chop 24 ounces of excellent quality any chocolate of your choice or semi-sweet chocolate. This is a little laborious, but trust us it’ll be worth it! There should be no large sections.
- Step 2 – In a microwave-safe bowl, melt the chopped chocolate for 30 seconds. NOT ANYMORE. Then mix with a scraper to uniformly melt the chocolate, pushing all the chocolate from the borders to the middle.
- Step 3 – Reheat the semi-melted chocolate in the microwave for another 15 seconds, stirring afterward, just like we did during the first step. Check the temperature of the chocolate to ensure it’s not over 90 degrees Fahrenheit.
- Step 4 – Repeat the above steps of microwaving the chocolate for 15 minutes for another 2–5 times until the chocolate is pretty much completely melted. Never heat for longer than 15 seconds, and never allow the chocolate to reach temperatures exceeding 90 degrees Fahrenheit. When the chocolate is nearly melted, simply keep swirling until the chocolate is completely melted by the remaining warmth in the container.
- Step 5 – Spread the melted chocolates onto the parchment paper and place them in the refrigerator for 5-7 minutes. Pull it out and take a look at it. Does it seem to be gleaming? When you crush it, does it crack in half aloud? If YES, that is your tempered chocolate ready to use in molds for chocolate bombs.
If the chocolate is matte, does have a powdery residue on the surface, or just crumbles when you attempt to break it, it hasn’t been tempered properly, and there is a possibility that you may have overheated it. Do not worry, you can always add extra crushed chocolate to the mix. Simply toss in more than 6 ounces of roughly chopped chocolates until completely melted. To have it completely melted, microwave it for around 5-10 seconds. Before putting it to use, double-check.
Directions For Preparing The Perfect Hot Chocolate Bombs
- Step 1 – Make sure the mold is cleaned. To make the interiors of the molds lovely and shining, use a paper towel to buff them well. A mark on your chocolate will result from any quantity of residues.
- Step 2 – With the help of a soft bristle paint brush, paint a thin coating of melted chocolate on the interior of the mold tray. Refrigerate for around 5-7 minutes to let the melted chocolate settle in the mold and take up its shape
- Step 3 – pull out from the refrigerator and apply a second layer of melted chocolate to the molds tray, giving great consideration to the corners to bulk them up a little and give them a hard edge. Again, refrigerate the chocolate mold tray in the refrigerator for 5-7 minutes to set.
- Step 4- The chocolate will easily release its shapes from the mold after 5-7 minutes and will be ready to proceed for the next step
Assembling of the Chocolate Bombs
- Step 1 – Place the first portion in a shallow container or support it with the bottom of the silicone molding tray. Cover the spherical chocolate with the preferred hot cocoa mixture and little marshmallows and gummy bears up to 3/4 of the total.
- Step 2 –Using a piping bag, pipe melted chocolates over the sphere’s surface.
- Step 3 – Put the other half of the spherical chocolate on top and gently squeeze it together to secure it.
- Step 4 – Wipe off the extra chocolates with a gloved hand to create a smooth appearance, or just roll the bombs in sprinkles to finalize the look.
Recipe Tips
- If you don’t have Microwave, don’t worry. Chocolate can be tempered in an old-fashioned manner. Temper your chocolate using the double boiler technique.
- To prevent putting fingerprints on homemade hot chocolate bombs, wear gloves.
Recipe Variation
- Milk Chocolate Cocoa bombs- Because milk chocolate contains greater sugar and lactose than other types of chocolate, it melts at a reduced temperature. Stir and temper in the very same manner, except melt in for 15-second portions, swirling in between. Allowing the milk chocolate to reach temperatures over 86 degrees Fahrenheit will cause it to lose its temper.
- Chocolate Caramel Bombs- Add caramel in the chocolate sphere and seal it. A nice warm winter beverage is ready to serve your sugar craving.
FAQs
Q1. What is the shelf life of handmade hot chocolate bombs?
If kept at room temperature it will last for around 2 months, chocolate bombs packed with the hot chocolate mixture will keep fresh. If the chocolates include a vanilla buttercream filling, they should indeed be finished within two weeks.
Q2. How to make hot chocolate bombs with hot water or milk?
You’ll need to have a mug and just 1 cup of warmed milk to transform the hot chocolate bomb into a wonderful mug of hot chocolate. You can prepare it with water, however, milk makes it creamier.
Q3. Should you keep hot chocolate bombs in the fridge?
A hot chocolate bomb is advised to keep at room temperature and does not need to be refrigerated.
Q4.Is it possible to freeze hot chocolate bombs?
Hot chocolate bombs may be refrigerated; however, they must be packaged and kept properly.
Q5. What size hot chocolate bombs should be made?
Small bombs won’t carry sufficient hot cocoa mixture, while larger spherical won’t fit in a normal cup. If making small bombs, you will need to use more than one in a cup. The ideal size is 6 cm in diameter, to fit any standard cup.
