Funtime Gifts The Original Chocolate Bomb Trio, Pack of 3, 100 grams

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Step 5 Place a small microwave safe plate in the microwave and heat for about 15 seconds. It doesn’t need to be hot, just warm to the touch. Working just one at a time, place one of the unfilled shells down on warm plate to melt the edge slightly. Place on top of a filled shell to seal together. Use extra melted chocolate to fill in any gaps or holes around the edges. You can also do a layer all around the seam and roll in sprinkles to cover. Repeat with remaining molds. Silicone sphere mold to make your bombs. This is the easiest mold to use if you're not familiar with tempering chocolate. I will also show you how to use acrylic sphere molds for you over-achievers out there. The worst-looking marshmallows belonged to The Gourmet Chocolate Pizza Company. Both testers noted how they shrank almost immediately to the size of tic tacs when we melted the bomb. Good quality chocolate in bar form. Lindt semi-sweet chocolate or Callebaut are great options. I'm using Callebaut because they sell it in the bulk foods section of my WINCO. Try to use the table of contents below to navigate – there are a lot of recipes listed here 🙂 Table of Contents

Step 5 - Pour some chocolate onto some parchment paper and pop it into the fridge for 5 minutes. Take it out and observe it. Does it look shiny? Does it snap in half loudly when you break it? Then it's tempered and ready to go in your molds. This also far exceeds Whittards 12g per cup, which explains why our testers felt the bombs were much sweeter than the standard hot chocolate we compared them to. If your milk chocolate does go above 86ºF then you can temper it using the traditional seeding method. White Chocolate Cocoa BombsIf 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.

Using an acrylic mold has a few more steps but the shine is incredible and is much faster than using a silicone mold. Step 1 In a medium microwave safe bowl, add chocolate and oil to bowl. Microwave in 30 second bursts, stirring after each burst until completely melted. You want to make sure you're using good quality chocolate that has cocoa butter in it and not too many other ingredients or the chocolate isn't going to melt right. You can use candy-melts but the taste is going to be more like wax and not melt very well in your hot chocolate. Chocolate chips are also not going to work very well.Step 6 - Place the mold face down onto some parchment paper until it's almost set but still soft. About 5 minutes. This allows the excess chocolate to pool onto the parchment paper to build up the rim of the chocolate.

Melt in the microwave for 15 seconds, then 5-second increments. Stir in between. Do not go above 84ºF. If you do go above, refer to my tutorial on how to temper chocolate using the seeding method (scroll down).Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside.