![]() There are various methods to temper chocolate, for home bakers and with a small batch of chocolate, I recommend the "seeding method" that is super easy and can be achieved with a microwave and thermometer, eg. ![]() How and why temper chocolateĪs mentioned above it is not a must, but highly recommended to temper your chocolate if you want the chocolate ball to look shiny and more firm. If you want to make hot chocolate bombs in a different color, why not use candy melts to make these strawberry hot cocoa bombs?Įquipment to make hot cocoa balls 2. Pumpkin spice: It is not a must but why not try filling your Hot chocolate Bombs with pumpkin spice? I used my homemade pumpkin spice recipe.Alternatively, you can even fill the balls with Nutella and turn these into lovely Nutella Hot chocolate bombs Of course, you are free to use a few teaspoons of hot cocoa mix, or even better if you fill your hot chocolate balls with more chocolate chips. Hot chocolate mix: Funny enough I did not use hot cocoa mix in this recipe simply because the chocolate ball itself will bring the hot chocolate flavors.Super fun! Frankly, if for some reason you don´t have it, you can replace it with other fillings eg. Mini Marshmallows: Traditionally chocolate bomb is filled with mini marshmallows (and for Christmas, you definitely have to have it!) so when the ball opens up the marshmallows will float on the top of the milk.Couverture chocolate is not a must in this recipe, but it is worth remembering that there is a proper science behind shiny, smooth, firm "snap" chocolate balls and the quality of the chocolate ball will be simply in line with the quality of the chocolate you use. I order mine from Amazon and surprisingly the price/kg it is not even so much more expensive than low-quality supermarket chocolate. 1 kg and is perfect to make recipes that require high-quality chocolate. It is usually sold online in a bigger pack eg. Couverture type of chocolate is used by professionals and by home bakers who want to take their chocolate work to the next level. The additional cocoa butter, combined with proper tempering technique gives the chocolate a more shiny look, a firmer "snap" when broken, and a creamier, more smooth texture. This is high-quality chocolate (yet affordable) that contains a higher percentage of cocoa butter than the average supermarket chocolate. Well, you will need couverture chocolate if you want to replicate those beautifully shiny chocolates that you buy from the store! In this Hot chocolate Bomb recipe, I am using Callebaut Milk Chocolate (callets). You might have recognized that by simply melting chocolate you won´t achieve shiny results. In general, worth to remember that in the case of recipes that require chocolate decoration or chocolate molding, the quality of the chocolate goes way beyond taste. However, not all chocolate is created equal. ![]()
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