Shiny Hot Chocolate Bombs
To make shiny, strong hot chocolate bombs we must temper the chocolate. Tempering simply means we control how hot the chocolate gets
Finely chop 24 ounces good quality couverture chocolate. Not bakers chocolate or candy melts. I like Callebaut. Chopping prevents over-heating
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Add it to a heat proof bowl
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Heat for 30 seconds
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We want to melt very slowly so we keep our chocolate in temper. Tempered chocolate is shiny and strong.
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Stir to distribute the heat.
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Microwave for 15 seconds
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Keep doing this until your chocolate is almost melted, never more than 15 seconds and don’t go above 90°F or you will lose the temper
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Once your chocolate is smooth, check the temp. It should be around 88°-90°F for using in the mold. If it’s too cold, microwave for 5 second only!
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Use a heat gun or hair dryer to warm your acrylic mold so the chocolate doesn’t set too quickly. It should feel barely warm, not hot.
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Pour your chocolate in
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Tap the mold to remove air bubbles
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Pour out the chocolate and tap the mold so the shell is thin. Scrape off the excess chocolate.
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Scrape off the excess chocolate with a bench scraper. Place the mold onto parchment for five minutes
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Once the chocolate is half set, scrape off the excess again to make the edges flat.
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Then into the freezer for 5-10 minutes or until the chocolate retracts away from the mold. If it’s not tempered, it won’t retract.
Quickly turn your mold over to release the chocolate from the mold and CELEBRATE!
With this method you can make a lot more high quality shells in less time
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Add hot chocolate mix
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Add mini marshmallows!
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And more marshmallows...
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Pipe on some chocolate
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Add the top back on and press down. Use gloves to avoid fingerprints
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Roll your bomb in sprinkles or decorate it any way you want
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Add some hot milk on top and watch your bomb explode!
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Stir and enjoy ❤️
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What you'll need
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2” acrylic sphere
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24 ounces
Callebaut Chocolate
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1
Infrared Thermometer
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