Piping Bag or Quart-sized Plastic Zipper Bag It’s around $15 bucks and works like a charm. As you can see in the picture above, I have this ThermoPro thermometer. Lucky for you, you can pick up an inexpensive one on Amazon. You need to be able to have an exact measurement, quickly, of your chocolate while you’re tempering it. As I mentioned above, chocolate requires very specific temperatures. Yes, you have to have a thermometer, and yes, it has to be digital (or infrared). If you’re making them for you and your family, it’s not a big deal, but if you’re planning on giving them as gifts, you may wish to use gloves. This is entirely up to you, but you will leave fingerprints on your bombs if you handle the chocolate spheres barehanded. Mini marshmallows work best as you can fit quite a few, and they’re soft, unlike the super tiny marshmallows that usually come in hot cocoa packets. Seeing all those marshmallows pop up is part of the fun of making a hot cocoa bomb. You’ll be adding two tablespoons of cocoa mix to each bomb. You can use whatever cocoa mix you prefer. I am not a fan of sugary cocoa mixes, so I make my own hot cocoa mix using this keto recipe. If you have hard water (like me), this will remove the powdery residue that can occur. Then rinse your molds and wipe them dry with a microfiber dishtowel. Soak your silicone molds in a sink full of hot water with a cup of vinegar for half an hour. Tip #2įor shiny chocolate, you want super clean silicone. I used these large six-hole molds for this tutorial.Īlthough silicone is dishwasher safe, it’s best to clean your molds by hand in the hottest water you can stand (kitchen gloves help) and use a good degreasing dish detergent. You’ll need plenty of room to hold cocoa mix and marshmallows. Plus, the molds are less expensive.Ĭhoose a mold that is on the larger side, around 2.5″ across. I’ve seen tutorials that use acrylic molds, but in my opinion, silicone is much easier to work with if you’ve never worked with chocolate before. They were fussier to work with, and I’ve learned my lesson. Tip #1īar chocolate is the easiest to work with, and we’ll talk about why later, but as you’ll see, I opted for semi-sweet baking chocolate that came in large chips. Your cocoa mix is already going to be sweet, so you don’t want to use a chocolate that will make it too sweet. Good semi-sweet chocolate will give you the best hot chocolate. I would also skip milk chocolate for these it’s harder to work with and can give you an overly sweet hot cocoa. Yes, this type of chocolate is easier to work with, but the flavor is terrible. For starters, skip the candy-making chips meant to be used for melt and pour type projects. This is ultimately what will make or break your hot cocoa bombs. First, let’s take a look at what we’ll need. I think it’s something everyone who loves to cook should try at least once. Working with chocolate is an altogether different experience than baking or cooking. To get the best results, read through these instructions a couple of times so you’re familiar with the process before you begin. I’ve got a couple of tips that will make it go smoothly. Good chocolate outcomes require specific temperatures.īut trust me, tempering chocolate isn’t as scary as it sounds. I find it intimidating, too this is why I’m the cook, not the sweets creator in our family. Patience and a good block of time are needed, too, because we’ll be tempering chocolate. If you spend a lot of time in your kitchen, you’ll most likely already have everything you need. To make hot chocolate bombs, you’ll need a few pieces of special equipment, but nothing too expensive or hard to find. The resulting cocoa bombs are just as good as the ones I purchased only I get to choose what goes in them. I decided to make them myself this year, as buying them was quite spendy. Last Christmas, I bought hot cocoa bombs for everyone’s Christmas stockings, and all enjoyed them. If you’ve ever experienced one, then you know the thrill of seeing the chocolate melt open to reveal a flurry of cocoa mix and chubby marshmallows. Hot chocolate bombs take hot cocoa to a whole other level of enjoyment. Is there a better wintertime drink than hot chocolate? Here at Rural Sprout, we don’t think so.Įnjoyed by young and old, this classic is the perfect way to warm up on a cold, windy day, especially if you’ve been out in the snow.
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