Hot Chocolate Bomb
The chocolate balls will melt when poured into hot milk. Today's blog will discuss the chocolate bomb cake recipe. You can eat eggless cakes and relax because the recipe is eggless.Materials and Ingredients for the Chocolate Sphere
Material:
- Semi-sweet chocolate chips or bars, such as Ghirardelli
- Hot cocoa mix 6 tablespoons
- 1 cup mini marshmallows
- Sprinkle for garnishing (optional).
- 6 cups whole milk or 2% milk
- 2 silicone sphere moulds (2-inch) with 6 wells or 6 parchment paper cupcake liner liners
- Digital probe thermometer
- Large heatproof bowl
- Pastry brush
- Optional small piping bag
How to temper chocolate for shiny bombs?
Tempering chocolate is a great skill in your culinary arsenal for all its applications. You can use it for many confections like hot chocolate bombs or chocolate-covered fruits, chocolate bonbons or even your chocolate bars. We will be discussing how to temper chocolate to make shiny bombs.Tools:
Silicone (preferred) or glass bowl, thermometer (or thermometer spatula), and a small piece of parchment paper When the temperature of the chocolate is above 95 degrees F, it comes out of its tempering stage. The temperature at which you melt your chocolate should not exceed 95 degrees F. It is important to monitor the temperature when melting chocolate.- Chop or shave the chocolate to make it melt faster without adding heat.
- Heat in a microwave-safe bowl for 30 seconds, then stir.
- Heat the cup in the microwave for 15 seconds until the chocolate is melted. Do not heat the cup above 95 degrees F.
- Continue stirring until all lumps have melted and the temperature reaches around 89F.
- If the chocolate temperature reaches 89degF or 90degF, and some pieces are still not melted, microwave the chocolate for 5 seconds. Make sure that the temperature is below 95degF. Continue stirring until the chocolate cools down to 89 to 90 degrees F.
- Place a thin layer of chocolate on parchment paper before coating. Let it cool in the freezer for three minutes. When it is done, the chocolate should be able to lift off the parchment paper with glitter.
- Tempering produces chocolate coatings with a smooth and shiny texture that can be enjoyed immediately. Tempered chocolate is not subject to refrigeration. Untempered chocolate requires refrigeration.
How to make hot chocolate bombs?
- Heat the chocolate in a microwave-safe bowl.
- Microwave covered on high for 1 min; stir
- Microwave the chocolate, stirring after every 30 seconds, for 1-2 minutes. The temperature of the chocolate should not exceed 90 degrees.
- Place 1 tablespoon of melted chocolate in a mould with a silicone sphere shape (2-1/2 inches diameter). Spread the melted chocolate into the mould.
- Let moulds cool down until the chocolate has set. This takes about 3-5 minutes. Place a second thin layer of chocolate in the mould. Refrigerate until set, 8-10 minutes.
- Add any remaining chocolate to a piping bag with a small decorating tip.
- Take out the chocolate balls from their moulds. Mix the confectioners' sugar, milk powder, and cocoa in a large bowl. In half the chocolate balls, place 3 Tbsp of the cocoa mixture. Sprinkle 1 Tbsp marshmallow pieces on top.