Set your finished bombs into a cupcake liner to prevent them from smudging or rubbing together. You won’t want to skip this step! It makes all the difference with a caramel cocoa bomb. The salt will give it a little extra special flavor once it’s all melted into hot cocoa. Immediately add a pinch of salt to the top of each of the DIY hot chocolate bombs. Drizzle the chocolate and/or caramel in a decorative drizzle over the top of each hot chocolate sphere for decoration. Snip off a small corner of the bag (or the tip if using a piping bag). Microwave in 20 second increments, squishing the chocolate within the bag, until it is fully melted. Place excess melted chocolate (or milk chocolate or white chocolate chips) in a piping bag or Ziploc bag. The ORIGINAL Hot Chocolate Bomb and the latest and greatest way to enjoy hot chocolate. Best served with hot milk, the Hot Chocolate Bomb melts, creating a delicious cup of hot chocolate. Step 8: Decorate the tops of the hot chocolate bombs. Three Bombs Included Each Hot Chocolate Bomb is 1.6 oz and contains mini marshmallows hidden inside. Quickly press the melted rim against the rim of the other half to seal the sphere together. Be sure to stir the milk every 30 seconds to ensure it heats evenly. Simply pour the desired amount of milk into a microwave-safe mug and heat it in the microwave for 1-2 minutes, or until it reaches your desired temperature. Place the empty half of each sphere, open side down onto the warm plate for just a couple seconds to melt the rim. One of the quickest and easiest ways to heat milk for a hot chocolate bomb is to use the microwave. Heat an empty plate in the microwave for about a minute and place it next to your work space. Step 7: Combine two halves to make a whole hot chocolate bomb. Add caramel candy melts to each (the square kind from the grocer is good, or buy a gourmet caramel), a pinch of sea salt, and as many mini marshmallows as you can. Use your favorite hot chocolate mix or try this one we love. Spoon 2-3 teaspoons of hot cocoa mixture powder into one side of each sphere half. Step 6: Fill the DIY hot chocolate bombs. Use gloved hands to prevent fingerprints on the chocolate. Gently pop the molded chocolate from the silicone mold. Frankford Hot Chocolate Bombs Assorted Flavor 16 Count Valentines Day Exchange Gift, 4 Gifts in 1.

Feel the bottom of one of the sphere molds to determine if it is firm or still setting. CANDY CANE Spoons, peppermint flavored, (1) box. Place the hot chocolate bomb molds in the refrigerator for 3-5 minutes until the chocolate becomes firm.

Use a spatula or knife to clean up any excess chocolate on the surface of the mold. Apply two thin coats or one thicker coat, about ⅛” thick. Use the back of a spoon (rounded soup spoons work great!) to coat the inside of each silicone hot chocolate bomb mold. Step 2: Make chocolate balls with hot chocolate bomb molds. I’ve made dozens and dozens of DIY hot chocolate bombs and written all about tempering chocolate. SALTED CARAMEL: Sugar, cocoa butter, whole milk powder, marshmallows (sugar, glucose syrup, gelatin, sorbitol, modified corn starch, dextrose, artificial flavor, tetrasodium pyrophosphate) cocoa mass emulsifiers (soy lecithin PGPR) vanilla extract, salt, caramel flavor.ĭOUBLE CHOCOLATE: Sugar, cocoa butter, cocoa mass, whole milk powder, marshmallows (sugar, glucose syrup, gelatin, sorbitol, modified corn starch, dextrose, artificial flavor, tetrasodium pyrophosphate) cocoa mass emulsifiers (soy lecithin PGPR) vanilla extract.Read all about my alternate chocolate tempering method on my blog. PEPPERMINT: Sugar, cocoa butter, whole milk powder, marshmallows (sugar, glucose syrup, gelatin, sorbitol, modified corn starch, dextrose, artificial flavor, tetrasodium pyrophosphate) cocoa mass emulsifiers (soy lecithin PGPR) vanilla extract, peppermint flavor. INGREDIENTS: MILK CHOCOLATE: Sugar, cocoa butter, whole milk powder, marshmallows (sugar, glucose syrup, gelatin, sorbitol, modified corn starch, dextrose, artificial flavor, tetrasodium pyrophosphate) cocoa mass emulsifiers (soy lecithin PGPR) vanilla extract

Frankford peppermint hot chocolate bomb