White Hot Chocolate Bombs
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- Опубліковано 27 вер 2024
- Let's make mint white chocolate bombs, strawberry white chocolate bombs, and a white mocha bomb with caramel. We'll go over how to perfectly coat the molds with a thin layer of white chocolate, and fill each bomb with the perfect flavor additions for your hot cocoa.
If you'd like to read about how to make hot chocolate bombs, including recipes and tools, I've written a complete guide here:
www.sugarologi...
SECTIONS:
00:30 How to make 🍓 strawberry hot chocolate bombs
06:26 How to make 🎄 mint white chocolate bombs
09:06 How to make ☕️ caramel white mocha bombs
10:25 Let's melt them all with hot milk and see what happens!
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um also for design or whatever you can blend freeze dried strawberries into powder and mix it into white chocolate and it will turn into strawberry chocolate. it tastes great and it is a nice colour.
Great idea!
Sounds delicious
Your voice makes me want to sleep... sooo relaxing lol
haha, hopefully you can now bake in a relaxed state of mind 😊
I thought it was just me, like omggg it’s so soothing 💤 but also want to stay up to listen to it.
@@Sugarologie 667и м иног цаг ххо⁶⁵⁶
Bingo Duh! 🤣
Hi Adriana! I also make these! Kids love them!
🤗 they’re so fun! My kids enjoyed them, but I have to be really creative nowadays since they are seasoned hot chocolate bomb consumers now lol
For the caramel bombs I have bought a caramel hot cocoa mix (Swiss Miss makes one)and added caramel flavoring to the chocolate so the bombs will last longer. I also added a little (colored) flakey salt to the top of the bomb to achieve the salted caramel hot chocolate bomb. I hope this info helps someone😁👍Dee
I love her voice and her videos
Thank you 🥰🥰
These are so popular now! Your's look so good!
A very good tutorial on how to make hot cocoa bombs.
Thank you so much 💖 I hope you try them, let me know if you have any Q's about the process!
💕Thank for sharing looks amazing💕
You're welcome 😊 and thank you!
Beautiful ! And SO HELPFUL AMAZING VIDEO 😻 THANK YOU 🙏
We’ve been having hot chocolate every night 🤗
Wow! So pretty!
Thank you so much! 🥰
For the mocha caramel one, could you use cut up caramel pieces or chips to make them a bit more shelf stable?
For sure... I’d definitely cut them small so they’d dissolve easily otherwise you might have a chunk of caramel at the bottom when you finish your cup. Which actually doesn’t sound that horrible 😃
What do you think of the Wilton’s compound chocolate for bombs and other candies?
A suggestion I saw the other day for a caramel flavour without adding liquid inside was to try adding crushed Werther's candy inside. I feel like I need to buy some to try and see how it works!
These all look so good!
Oooooh that's a great idea! Werther's probably has a higher melting temp tho, so I'd make sure to crush them really fine, so they melt a little evenly for you. Definitely let me know how that goes! And thank you 💕
Werther's makes soft caramels. Maybe those might melt easier? Hope it works!
You can get Merckens discs in craft, hobby and cake stores in the US. Thank you
Very cool!
Thank you! I hope you try them ☕️
Hello love your tutorials your voice makes me feel like I can bake anything. I tried my first batch using your strawberry recipe but I found my sides at top were really thin & broke... I was using spoon & Ghirardelli melting wafers... I ordered the brushes you recommended , but do I need to use more chocolate? My daughters did say my taste was on point lol.....Thanks for sharing these tasty treats!
Oh the strawberry one is a good one! Yeah, so that's why I spend a little bit more time coating the sides of the spheres a little more carefully. That happened a lot to me too...people have been recommending drying these upside down to help with the chocolate running down the sides. I never have that issue bc I paint them upwards while the chocolate is thickening. But those are two things worth trying next time. I'm sure they tasted excellent 💕
@@Sugarologie Thanks for responding! I will try that! I think the brushes will help as well, the spoon was awkward for me
How long can these sit before use? I want to make these for a Christmas party but don’t want to be in a rush to make them all the day before
You know, I bet you could make them the week of... If you use dehydrated marshmallows, they won't get hard from sitting out. Though, tough marshmallows are never an issue for me cuz they end up softening up when they sit in the warm milk.
That would be my only concern, but I have a bunch on my countertop right now and you just leave them out at room temp. I wrap mine in foil, like a candy bar.
If you make the ones that have sauces in them, they're probably better consumed closer to when you make them. They won't spoil or anything b/c those sauces don't require refrigeration, but just so it doesn't get clumpy with whatever powder you add as well. Let me know how it goes!! 🤗
your voice is so relaxing 🥺 i cant wait to make these for my friends
Hope you enjoy!
Thank for sharing looks amazing 🤩
Did you only do one coat of chocolate? I do two coats like it’s recommended and they become too thick
I do two thin coats. It takes a bit of practice with your molds and chocolate to get the two coats to come out as you like, so I don't think you're doing anything wrong :) Mine were super thick at first two, and as I kept making them, I knew how thin I could make them without breaking them 🙂
So do you chill the mold before using it?
No, I just left mine at room temp, which is already cooler than your melted chocolate. If you fridge your molds you'll have to work lightening fast to cover the mold before it sets! 😀
Hi Adriana! Thanks for another great tutorial 🙂. Also, where did you get your toffee?
Hello hello... they are Heath Toffee Bits. I found them at my local Safeway, next to the chocolate chips. Are you going to make the mocha one? That seems to be the favorite 👍🏼💕
Tasty Pastry Kitchen I’m actually going to top that on the salted caramel one! Thanks for tip! Going to check my Safeway/Target 😊
Is there a poem or instructions to add when you package them?
That is the sweetest thing...a poem? 🥺 Alas, I am no poet but only a baker, so I usually just call my family and tell them what to do with them.
I imagine if you sell these, instructions would be super helpful 💕
What did you decorate the Caramel white mocha with? I didn’t really understand!
Oh that one is just drizzled with extra melted white chocolate and sprinkles
with Heath toffee chips ❤️ let me know if you need anymore help!
@@Sugarologie thank you so much! 🥰
can I also use instant coffee for this or it has to be espresso?
No you can definitely use instant coffee! I know espresso powder is sometimes difficult to find so go for it 😀
Do you have a video that says how to know what is compound chocolate?
I don't, but I can make one if that helps 😊
Yes please
@@nickit1426 😉 Keep an eye out
I'm going to make some were you get your molds from 🤔
I got them from Amazon, if you check in the links below my video, it will include the exact mold I use in my video 💖 Have fun!
How come the chocolate ball doesn’t melt on your fingers when you touch/hold it 😔
Hello! Body temperature is around 98 degrees F. (And that's internally, the surface of your hands may be a couple degrees cooler.) The melting temp for compound chocolates, which I'm using in this video is probably a little over 105, maybe a little higher. There may be some very light smudging, but it's pretty stable at room temp.
Are you having trouble with your chocolate melting when you handle it?
Hi if you are having trouble withnit melting, its probably cause you are using real chocolate and not compound chocolate. Real chocolate has a lower melting point compared to compound and therefore it melts in your mounth. Try tempering your chocolate. It should help stabalize it, letting the newly shaped chocolate stable and not melty
when I used real chocolate my boys started melting within a few mins it was out of the fridge and my finger prints started geting on the bombs:(
Did you use real chocolate? Sounds like a tempering issue, because if chocolate isn't melted in a particular way, it will never harden and remain super soft.
Have you tried Nutella and caramel in a bomb?
Are you reading my mind 😉
@@Sugarologie let me know how this turns out.
You should dry them right side down instead to make the shell thicker and to prevent the chocolate from dripping to the bottom.
Yes that is a great suggestion!
I cut my molds apart, makes rotating the chocolate easier. Then use a muffin pan with a liner in each muffin indentation and turn the individual molds upside down to let the chocolate run out. So much easier than leaving the molds joined.
If you add extracts to chocolate it will seize up. It has to be oil based flavors.
I love choclate bombs
Awesome, I'm going to make these for my family for Christmas.
Thank you 😁
You're so welcome. Let me know if you have any questions along the way 💕
Love them!! Thank you, you explain everything perfect!!😘
You are so welcome!
😋
😊
لا اله الا الله محمد رسول الله
Its a bomb threat 😂😂😂
😉
Thanks so much for your tutorial. You explain things so well and detailed. Now I can’t wait to try this. 👍🏽😊
Thank you 🥰 I hope you do try it! Let me know how it goes!
I LOVE these! They're beautiful, the flavor combinations are limitless, who wouldn't love these as a gift?
I can't wait to make these!
And, yes, you have a wonderfully soothing voice. 😊
😊 I hope you love them
@@Sugarologie I went shopping today and found all kinds of fun things to use while making these beautiful Christmas gifts. ❤💕❤
If u don't have the silpat u can use a parchment paper
Yes that will work great, when the chocolate dries you can just peel it off and reuse 👍🏼
Her: today we are going to make hot chocolate bombs
Me: ooooh hot chocolate zzzzzzzzzz
Please brand chocolat?
Merckens! Check the link under the video for the exact kind I use 😀
This is fantastic. What is the diameter of these bombs?
I use a mold that is about 2.75 inches in diameter... the exact mold is in the description if you need more specs from the manufacturer. Happy baking 🥰
@@Sugarologie thanks 😊
So I got the mold like yours and prepared everything and I realized they are not so easy for me to do! They break while I try to take them them out of the mold. But not like breaking in half, the center gets fine lines in it and they stick to the mold. Is there sth I can do?? 🥺
@@parivashparidad8017 It sounds like either a problem with the chocolate or you are making the chocolate shell too thin. Try using a compound chocolate if you are using real chocolate. Compound chocolate is sturdier than baking chocolate or chocolate chips. When unmolding, pull the edges of the mold away from the shell first, then gently push the bottom of the shell upwards.
Such a great video!
Thank you 😀
They all look so good and are made so neatly, great job! Still waiting on my molds! Probably will get them after Christmas! Thanks amazon!🥰
Oh I also wanted to ask you if you can post the information on the exact kind of chocolate you got and where you can get it.
@@zild71 haha, you know Amazon has been delivering my stuff earlier than they've quoted lately... so hopefully 🤞🏼 you get yours early too.
Yeah, so I use Mercken's and I list the exact kind I use below the video in the description. Their white chocolate is fantastic and I really like their dark as well. Have you used it before?
@@Sugarologie I missed your info in the description box thanks for repeating it!
No worries! Happy Baking 💖