If you don’t temper chocolate properly, it will melt at room temperature, it doesn’t really hold it’s shape, and it’s as shiny. Tempering chocolate is a fancy way of saying melting chocolate, but it’s a bit more than just melting, it’s making sure that it doesn’t get too hot. How you melted your chocolate/chocolate tempering.If your spheres keep breaking, you want to double check three things: Help! My hot chocolate spheres keep breaking! Couverture chocolate (as I mentioned above) has a high percentage of cocoa butter, which is why it melts smoothly making it an excellent chocolate for making hot chocolate bombs. Your chocolate should also have cocoa butter in it, which creates the melting quality of chocolate. The cocoa percentage that you see on chocolate packaging tells you how much of the chocolate is made from actual cocoa beans. You’ll want a chocolate with 65% or more cocoa. How can I tell if my chocolate is high quality? There is also chocolate called couverture chocolate which is formulated to be easy to melt and set. I went the easy route and melted down chocolate chips, but you can also use candy melts which are easy to work with but don’t taste as good. What chocolate can I use for hot chocolate bombs? The molds I use are 2 inches, but you can use up to 2.5 inches.
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Silicone molds are cheap (compared to professional acrylic molds) and easy to use. You can easily push the mold to pop the chocolate out. The best mold for is a half sphere silicone mold.
Which mold should I get for hot chocolate bombs? They don’t end up completely round, but it still works. What if I don’t have a silicone mold?ĭon’t worry, you can still make chocolate bombs without a mold! You can wrap eggs in plastic wrap dip them and let them set. Dip them again (so the shell is slightly thick), then melt the edges, add the insides, and seal. If you don’t have a mold, wrap two eggs in saran wrap and dip them in the melted chocolate. Drizzle on some extra chocolate, decorate with crushed cookies, candy, or sprinkles! Pick up another half and melt the edge on the warm plate then push the two sides together to seal. Add 1 tablespoon hot cocoa powder and mini marshmallows (and any other add-ins you want) to half of the spheres. Pick up the empty half of the chocolate bomb and place it on the warm plate for a couple of seconds, just until it melts. Microwave a microwave safe plate for a minute, you want the plate to be just hot enough to melt the chocolate. Gently push the half spheres out of the silicone mold. Pop the molds into the freezer for 5-10 minutes to set. Scoop some chocolate into the mold and use the back of a spoon or pastry brush to push the melted chocolate around the molds, making it thick enough along the sides and edges. Use the microwave to melt the chocolate melts or chocolate stirring in between until everything is smooth and pourable. What you need to make homemade hot chocolate bombs It’s super cute and fun and you can make SO many flavor variations! They sell hot chocolate bombs/hot chocolate balls at the store, but around here I haven’t seen any so I decided to make my own. When you pour hot milk into the mug, the chocolate melts and magically releases the marshmallows and cocoa hiding inside. Hot chocolate bombs or hot cocoa bombs are cute lil balls of chocolate that you put into a mug. 2021 update: If you’re looking for the cocoa cup version of hot chocolate bombs (pictured above), instructions are at the end of this post.
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