DIY Hot Chocolate Bombs — Super-Creamy Homemade Hot Chocolate Recipe (2024)

FAQs

What type of chocolate is best for cocoa bombs? ›

Semisweet chocolate, dark chocolate and milk chocolate are going to be your best friends in producing stable spheres. I prefer using white chocolate strictly for decoration, but white chocolate bombs can turn out just as lovely and delicious.

While you can technically use water instead of milk to melt the hot cocoa bombs, we do not recommend this as it may result in a less rich and flavorful hot chocolate. If you prefer a more diluted hot chocolate, however, feel free to experiment with different liquids and adjust the amount of bomb used accordingly.

7To serve: Heat the milk in a small pot on the stovetop over medium heat, until steaming, then transfer to a mug. (Alternatively, microwave on high for about 90 seconds.) Carefully slide a hot chocolate bomb into the mug.

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

What You Need to Make Hot Chocolate Bombs: HERSHEY'S Milk Chocolate Bars (I bought 10 bars to melt down) Hot chocolate bomb mold (You can buy online or pick-up at any crafting store in the baking section.) Hot cocoa mix.

If you don't temper chocolate properly, it will melt at room temperature, it doesn't really hold it's shape, and it's as shiny. Here's how to temper chocolate. Chop your chocolate. Chopping up your chocolate with a knife makes sure all the pieces are small – smaller pieces means it melts more evenly.

Yes, but it depends on what look you're going for. No mold required. Trust me when I say I tried all the ways to make hot chocolate bombs without a mold (a plastic-wrapped egg, empty plastic Easter eggs, an orange) and paper cupcake liners are by far the easiest with the best results.

The reason your compound chocolate is cracking when you take it out of the mold is most likely because it's too thin. Try to make sure that you use enough chocolate that I indicate in the tutorial above and make sure it's definitely set by allowing the mold to rest in the fridge for at least 10 minutes.

The outer shell of the hot chocolate bomb is made of chocolate, so it's perfectly edible. Just keep in mind that it may be quite rich, especially if it's made with dark chocolate. If you choose to eat a hot chocolate bomb, you can simply bite into it like you would with a piece of chocolate.

So pulling it all together using this example, at a minimum you should charge $1.66 per cocoa bomb if you want to make any profit at all. Don't forget…the foundation of your price is your cost. So… make sure you get to the bottom of your cost before you set a price.

What happens when you pour cold milk into hot chocolate? ›

When you pour cold milk into hot cocoa, the milk and cocoa particles start to collide When a high-energy cocoa particle hits a low-energy milk particle, energy transfers. The cocoa particles slow down, and the cup of cocoa cools down.

The cornstarch version thickened quickly, making the hot chocolate very thick and creamy, and in the end we decided on a combination of cornstarch and confectioner's sugar, for the ideal texture and sweetness.

For a more intense cup, try using bittersweet chocolate, which usually has a higher percentage of cacao and less sugar. You can use 2 ounces of chocolate in bar form and coarsely chop it with a knife, or use chocolate chips. You can use any kind of milk, depending on how rich you want your drink to be.

Consider (1) adding an emulsifying agent, like the proteins found in butter or cream, or some protein powder or predigested protein powder, or some fresh (non-peroxidized) lecithin, (2) mixing the drink with a blending-stick wand (a blender on the end of a hand-held appliance), which would be likely to fully un-clump ...

Choosing your chocolate

Chocolate melts faster the higher the percentage of cocoa butter and fat, so dark chocolate melts the fastest. Once melted, it's glossy and has a good viscosity. Good-quality dark chocolate with no less than 70 per cent cocoa solids will leave you with a darker, richer flavour.

Quality chocolate.

Cocoa butter should be listed as one of the ingredients. Chocolate chips are not ideal for this recipe. I've been using Lindt 70% cocoa bars. Couverture chocolate would also be a good choice.

Melt a small amount of chocolate candy melts in a microwave safe bowl, then transfer to a decorator bag or plastic squeeze bottle. Drizzle hot chocolate bomb with melted chocolate and immediately add sprinkles.

What is the best chocolate for tempering? We would recommend using high quality bars of chocolate or couverture chocolate. The latter melts quicker due to a higher cocoa mass, and is normally available as large buttons. If using bars, finely chop the chocolate with a serrated knife as this will melt more evenly.