Tip: I recommend working on the second set while the first set is in the freezer. Place this mold on a flat surface in the freezer for about 1-2 minutes, or until the chocolate has completely hardened. Once all the wells are coated, gently tap the mold on the counter to remove excess bubbles, and to allow the chocolate to coat any spots you may have missed. Use the back of the spoon (or a food paint brush) to brush the chocolate up the sides. Now that the chocolate is fully melted, spoon a little bit of it into the wells of the mold.Make sure to stir in between each heating because if you burn them, you will have to scrap the chocolate and start over. Remove the bowl, stir the chocolate around, and then heat for an additional 15 seconds at a time until all the wafers are completely melted. Add the chocolate melting wafers to a microwave-safe bowl and heat for 30 seconds.How to Make a Simple Set of Hot Cocoa Bombs: All the flavors I’m sharing in this video can easily be turned into mocha bombs with the simple addition of about 1-2 teaspoons instant coffee! My preferred instant coffee is Café Bustelo, and it is conveniently available on Amazon at this link: A fifth point I thought of after filming is that instead of pouring hot coffee onto your hot cocoa bomb, you can easily turn the bombs themselves into mocha bombs by simply adding a little bit of instant coffee. Liquid choice: You can certainly use milk to make your regular hot chocolate, but for all of you fellow coffee drinkers out there, I highly recommend adding hot coffee to make it a mocha! Not only is it obviously delicious, but coffee also holds heat better than milk, so it does a better job of melting the shell of the hot cocoa bomb!ĥ. I add these into my hot cocoa bombs because as they are exposed to liquids, they pop and fizz, which makes the hot chocolate bombs even more enjoyable! These are another awesome Amazon purchase, so you can find a link right here:Ĥ. one of the most fun candies from your childhood). Therefore, I add Culinary Crystals, which are basically unflavored Pop Rocks (a.k.a. How to make it extra fun: Hot cocoa bombs are cool, but I wanted to make them a little more reactive when you add your hot liquid. You can find the molds that I use in the Amazon link provided here:ģ. The smaller ones, on the other hand, are great for smaller mugs in which you add 6-8 oz. The large ones are great for larger cups in which you add 12-16 oz. Sizing: I decided to make 2 different sizes for my hot cocoa bombs after some experimentation. I buy large bags at Sam’s Club (when they have them available), but you can also find them in this link to purchase on Amazon:Ģ. Like tempered chocolate, these give you a lovely shine and melt nicely when pouring hot liquid over the top! They do start to slightly melt in your hand if you hold them for too long, but that’s pretty much the only downside to this chocolate option. I have yet to successfully temper chocolate, although I am optimistic that it will definitely happen someday soon! Until then, I have a chocolate hack: Ghirardelli Melting Wafers. The Chocolate: Tempered chocolate is certainly the best option, so if you know how to temper chocolate, I highly recommend that you use that! Tempered chocolate gives the finished product a gorgeous shine and does not melt on your hands while you hold it.I genuinely use anything that I link, and I want to make it easy for you to find these ingredients and kitchen tools, too, if you want to utilize them! If you click on any of the Amazon links and make a purchase, I do get a small percentage of the sale which helps me pay for my ingredients and my website. Disclosure: There are Amazon affiliate links provided in the post below.
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