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Peppermint Hot Chocolate Bombs
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Chop some white chocolate bars (not candy melts, chips or bark) as finely as you can
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Add the chocolate to a heat proof bowl
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Microwave for 30 seconds
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Stir to distribute the heat
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Microwave for 10 seconds then stir again. We want to melt the chocolate very slowly and gently.
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When it’s half melted check the temperature. At 87°F stop heating. You don’t want the temperature getting above 88°F
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Just keep stirring until the chocolate is fully melted
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Melt some red cocoa butter (not gel food coloring)
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Add a teaspoon of red cocoa butter to two Tablespoons white chocolate
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Stir to combine and check the temp to make sure it’s not hotter than 88°F
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Polish your polycarbonate molds so your chocolate doesn’t stick
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Add a swirl of red to each cavity with your gloved finger
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Pour the white chocolate into the molds
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Tap the air bubbles out
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Dump out the excess chocolate back into the bowl. You can reheat tempered chocolate as many times as you need
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Scrape off the excess chocolate
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Place the chocolate mold onto parchment paper yuntil the chocolate is almost set. About 5 minutes.
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Scrape the tops so your chocolate bombs have flat edges
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Place the mold into the freezer for 10 minutes to make the chocolate contract and release from the mold. Crush some candy canes while you wait.
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Quickly flip the mold over onto the counter to release the shells
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Add 1 Tablespoon hot chocolate mix
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Add marshmallows
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Pipe on some melted chocolate
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Add the top and press to seal
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Wipe off the excess chocolate with your gloved finger
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Add some melted chocolate drizzle
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Add crushed peppermint on top
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Pour hot milk on top, stir and enjoy!
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sugargeekshow
Liz Marek
I love baking and teaching the science behind it
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