You can store them in the refrigerator, but they will be fine at room temperature in most climates. The outer shell may become a bit foggy if exposed to changes in temperature and moisture, such as moving them in and out of the refrigerator, but they are still perfectly fine to consume and won’t affect the taste. Making this Hot chocolate bomb recipe can be the most fun activity over the Christmas holidays, hope you will enjoy it as much as I do! When the bombs are fully made and set, why not melt down another type of chocolate (like white chocolate if you used milk or dark, dark chocolate if you used white, etc.) and use it as a dip or drizzle? You can make your bombs look pretty, and it gives you another place to put some sprinkles! Fill six halves with hot cocoa mix and marshmallows. I have found one tablespoon of mix, and 5-6 marshmallows are perfect.

Hot Chocolate Bomb – Choc on Choc Hot Chocolate Bomb – Choc on Choc

To make your cocoa beverage, add one or two chocolate bombs to a mug and add as much hot milk as desired. Use the best quality chocolate you can access to be able to create professional results that is shiny hot cocoa bombs with a firm snap

Expert Tip – If you use the microwave to heat your chocolate, do so slowly. Use 15-second intervals and stir between each interval. Once the chocolate is mostly melted, you should be able to stir it well enough to melt the rest. If it still needs a bit longer, reduce it to 5-second intervals to avoid burning the chocolate. Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind chocolate work. Consider this recipe more like an in-depth tutorial, literally the only recipe you will ever need to make Hot chocolate bomb

Hot Chocolate Bombs - ALDI UK Hot Chocolate Bombs - ALDI UK

Any kind of silicone mold will work for this! Some people prefer to use a mold with 6 cups, which will yield 3 hot chocolate bombs. [5] X Research sourceYou’ve already learned how to melt and temper chocolate, but have you thought about learning how to make chocolate slabs and then breaking them up into bark? What about learning how to make chocolate curls and shavings for ice cream or cakes? You could even take it further and go straight to learning how to make a chocolate tree!

Hot Chocolate Bomb Recipe - Sugar Geek Show The BEST Hot Chocolate Bomb Recipe - Sugar Geek Show

In my case using Callebaut Milk Chocolate (callets) the tempering process is the following (you can use the same method if working with milk chocolate) If you want to make these extra special, try making your marshmallows! It isn’t as complicated as you’d think. Variations Melt and temper chocolate. For Callebaut Milk Chocolate (callets), melt chocolate to 45C / 113F in microwave stirring every 30 seconds, then bring temperature down to 29-30C / 84-86F by adding the chocolate challets (that is tempering). Use a thermometer to measure exact temp, eg. Infrared thermometer gun Microwave 8 fl oz (240 mL) of milk in 15-second intervals. If you can, program your microwave to a medium-high power setting. Then, heat the milk for 15 seconds at a time so it heats evenly and without scorching. [20] X Research source

inch silicone molds– This mold will make a bigger chocolate bomb, meaning you can fill it with more goodies and make a larger cup of hot chocolate. You will also require a wider mug for it to fit. Remove the empty halves from the mold and, working one at a time, press the edge of the chocolate shell to the warm plate.