How to make beautiful hot chocolate bombs, how to temper chocolate using a microwave.
Makes 6 seashells/spheres
- 22 oz (600grams) 60% to 72% dark chocolate, chopped
- 6 tbsp Hot Chocolate mix
- 1 cup mini or micro marshmallows
- 1 tsp cinnamon, divided (optional)
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Into a heat proof bowl add 2/3 of chopped chocolate. Microwave on high for 20-30 seconds, in 2-3 interval, stirring well after each time.
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Once all of the chocolate is melted, pour in remaining 1/3 of chopped chocolate. Stir well, let sit for 20 second or so to allow residual heat from the bowl and melted chocolate melt freshly added chocolate. Check the temperature of chocolate with a chocolate thermometer. Once chocolate cools to 88-90F it's tempered and you can use to make decorations.
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Brush a thin layer of tempered chocolate into the each cavity of your mold. Clean up the edges with bench scrapper. Refrigerate for 5 minutes. Then brush another layer of chocolate into the cavities. Clean up the edges and refrigerate again for 5-10 minutes.
TIP : Keep your tempered chocolate in temper by stirring it frequently and placing the bowl over the pot with hot water for 10 seconds, to prevent chocolate from cooling down to much. Stir well.
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Once tempered chocolate set it easy to remove from the mold. It should just pop out. You may need to push slightly to release the chocolate shells but it shouldn't be too hard to release them.
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Heat a small plate in a microwave for one minute. Carefully remove it from the microwave, be careful it will be hot.
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Take one chocolate shell and place it carefully onto the place, edges down, very gently and just for a few seconds allow chocolate edges to melt a little to smooth them out perfectly for an easy assembly.
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Nest the chocolate shell upside down onto a glass to keep it steady. Then pour in 1 tablespoon hot chocolate mix, marshmallows and if desired about 1/8 teaspoon of Saigon Cinnamon or other fillings as desired.
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Take the second shell and smooth and melt the edges slightly on a warm place. Immediately seal the chocolate shells together. Align the edges and gently press them together. Use your finger along the seam to smooth any melted chocolate that oozed out. Repeat with remaining chocolate shells.
TIP : It's best to wear gloves to prevent finger prints on the chocolate.
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Heat milk to almost boil, it should be hot. Place hot chocolate bomb into a mug or a glass and pour hot milk over it.
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To take these on the road you'll need a good thermos to keep the milk hot and enjoy fresh hot chocolate anywhere.
- What Chocolate Can I use? - you can use specialty couverture chocolate but if can't source it out you can get quality dark chocolate at the grocery store, ingredients on the packaging should list cocoa butter, 60%-72% is good. You will have melt and temper this chocolate.
- Can I use Candy Melts? - yes you can, though you are going to miss on the real chocolate flavor and chocolate is not going melt as nicely as real chocolate does. I'd recommend using Ghirardelli or Merckens. It's best to use silicone molds when using candy melts.
- Can I use Chocolate Chips ? - I wouldn't recommend using chocolate chips for this project.
- How long do Hot Chocolate Bombs keep?- in my house a day or two, but in general I'd say with good quality chocolate, stores away from direct sunlight, at least a month.