First, let’s talk about what kitchen tools are required to make these delightful little cocoa spheres.

Discover the tastiest cocoa bombs from award-winning chocolatiers including Gnaw Chocolate, The Gourmet Pizza Chocolate Company, and Cocoba Chocolate. My sister-in-law told me about this fun edible gift idea a couple of years ago, but we had already made all our holiday gifts. If you're really serious about making cocoa bombs to sell, you'll want to get some couverture chocolate which is made to melt really smoothly and use in chocolate molds.Everyone just loves watching the mini marshmallows pop up to the top of the hot chocolate drink that's left! Please note however that we are permitted by law to reduce your refund to reflect any reduction in the value of the goods, if this has been caused by your handling in a way which goes beyond what is necessary to establish the nature, characteristics and functioning of the goods. The process is the same as listed above for making white chocolate bombs EXCEPT I heat for a much smaller amount of time because the white chocolate melts very very quickly and is easy to over-heat. Tempering your chocolate will result in a shinier shell which is always better especially if you are giving these as a gift.

Make sure that the bowl that you’re melting the chocolate in is fully dry– Chocolate doesn’t mix well with water so dry your bowl and spatula fully. Work quickly to assemble the chocolate spheres- The chocolate spheres are pretty fragile, so work fast to avoid them melted all over the place. When hot milk is added to the bombs, they open up, or ‘explode’ to let the hot chocolate mix and marshmallows out. When there are just a few tiny, unmelted pieces of chocolate, allow the residual heat of the chocolate to finish the melting process.water, gelatine, maize starch, flavouring, colours: E100, E120)), gold dusting (anti caking agent: E555, colours: E171, E172). You can use any size of semi sphere silicone molds, but you'll need to adjust your ingredient amounts. Tempering just means that you are controlling the heat of your chocolate while melting it to make sure it's as strong as possible.