Hot Chocolate Bombs Recipe
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- Опубліковано 9 вер 2024
- Hot chocolate bombs are hollow chocolate spheres filled with hot cocoa mix and marshmallows. Pour hot milk over them and they explode with hot chocolate goodness! Use dark, milk, or white chocolate for these treats. We'll go over every detail on what type of chocolate to use and how to prepare each kind, as well as the complete technique for making these treats for all your family and friends. Get super creative with the fillings!
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...
TIMESTAMPS:
00:34 What molds should you use for hot chocolate bombs?
01:01 What kind of chocolate should you use for hot chocolate bombs?
02:39 How to make milk chocolate bombs (with compound chocolate)
09:00 How to make dark chocolate bombs (with real chocolate)
13:29 How to make white chocolate bombs (with compound chocolate)
14:45 Let's melt them with steaming milk and see what happens!
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Happy baking, friends ♥️
I love how descriptive and detailed you are when you explain everything!
Aww thank you 💖 Did you make these yet? They're so fun.
"let's quickly talk about chocolate"
Absolutely no problem at all, this is my kind of conversation
This is what I call unintentional ASMR.. her voice is so soothing I fell asleep 😴
Wow, thank you!
I agree. Love your voice
Agreed
Me too! I took a nap lol
That is sooooo true! I literally start closing my eyes.
By far the BEST explanation of Chocolate I have ever seen. Great tutorial, can't wait to make these for my family and friends. 💗
Aww, thank you 🥰
I love this idea. I think they would look really pretty with the lazer cup cake wrapper. Altho they look really pretty as is. What a nice present.
Great idea!! You should try it!
This is the best video I’ve watched for Chocolate Bombs! Thank You!
Yay! Have fun with your chocolate bombs 💕
@@Sugarologie I agree. Plus you give the time on the video where you deal with different chocolates. I'm definitely trying these. Thank you.
I made these 🤗
Mine weren't as pretty first time around but they were surprisingly easy!
AMAZED by your explanation and dedication to give all the little but very important details. Best one I’ve seen. Thank you!!!!
You're welcome 💕 Let me know if you try them!
Very professional and informative video. So fun. Thank you!
You’re welcome 😀
Just found ur channel after watching some complicated chocolate bomb videos. Ur voice is so calm and you’re so detailed! Thank you! Love this!
aawwwww thank you. I hope you make these, they've been so much fun for my family. 😃
Loved your tutorial on Chocolate Bombs!
Thanks so much! I hope you enjoy them!
You young lady☝🏼 are the best I’ve seen in awhile 💯❤️🥳🥳🥳🥳⭐️ Nana 🥰from Virginia 💕Great job 💯
😭😭😭😍😍😍 you made my day (I thought for a second I was in trouble before I read the rest of your message haha) 💕 Adriana (originally from Virginia 😉)
Thank you so much, this was incredibly instructive! Especially appreciate your detailed explanation of the different types of chocolate.
Glad it was helpful!
I love this!!! Showing different ways to do this. I always use Merckens it tastes so good and it's not too difficult. I made some the other day can't wait to make more! Great tutorial!! ☺️☺️
Thank you ☺️ Yes, Merckens is def my favorite, but I wish they sold it in stores... they make so many cute colors too.
This is very detailed, thank you so much for sharing. This is a great idea, definitely need to try this out 😍
Thanks! You should try it!!! Let me know how it goes 💕
I would be interested in a video about tempering chocolate, yes!
Hi hun I’ve got to say. I love you’re video! I’m going to attempt this. I ordered these molds from Amazon. I’m so excited/nervous to try this. Quick question which chocolate is best. For making ahead of time. Also which chocolate is best to use for shipping? Can’t wait to tell you how they turn out! Thank you for being so supportive of you’re followers.
Compound is best for shipping. It's a little harder, takes a higher temp to melt than real chocolate. I'm using Merckens and that's what I will be shipping to my family.
I can't wait to hear how they turn out! If you're on Insta feel free to tag me when you're done!
Thank you for being here 🥰
Thank you for this informative video ☺️ I am planning on doing some of these for the holidays and your tips are awesome!
You are so welcome!
Thank you for this excellent video! Very informative and well executed!
Glad it was helpful!
Nice video with many options to help people
Amazing video! I can’t wait to try these and see how they taste!!! 🤍
Hope you enjoy!
This tutorial was perfect, thank you!
Glad it was helpful!🥰
I totally love your videos. Very informative! I was wondering if you have a moist banana cake recipe for layered cakes?
Hi-
I was following you when you were Tasty Pastry…since the name change I’m having trouble finding your silicone mold hot chocolate bomb tuts…I’m looking for all of them, but particularly the ones that teach how to make a flat backing on the shaped molds such as a Christmas stocking or a Christmas star…hope you can help me and thanks for your tutorials, they’re great!! 💛
Amazing!! Excellent tutorial. What is the shelf life? How do you package them for shipping? Thank you 😊
If you use dehydrated marshmallows, they should last for a while! At least a week. And if you want to know how I ship them ua-cam.com/video/N0cCKKgmdYk/v-deo.html
Thank you for sharing this information. Keep going dear. Love from India....😘😘😘😘
"Hai" It's my name. Those who are from India🇮🇳 big ❤❤❤❤
Thank you so much for the tutorial. Can’t wait to try these.
Yay! Let me know how you like them ❤️❤️❤️
You have such a soothing and angelic voice ❤️❤️ I always watch your videos to sleep🙈🙈🙈🙈🙈
Oh my goodness, you are too sweet. I wish it had that calming effect on my kids 😂
@@Sugarologie wait what? I'll be recommending you to my friends. Have you ever thought of making another channel where you narrate short stories? Bedtime Stories for Adults kinda vibe💗 11/10 I'd listen
Can you do a video on infusing the chocolate with different flavors? 😊
Oh my, that sounds amazing - and useful in so many applications. Thank you kindly for the suggestion, I will keep it in mind
@@Sugarologie Thank you! 😊
So beautiful! Love the ❤️ heart liners it’s so cute 😊. Thank you 🙏. I have more ideas for my valentines.
😂 You gave them to me
@@Sugarologie I’m so glad you get a good use for it. I like your beautiful idea, and not just for cupcakes.
🥰
@@Sugarologie Love and miss you guys! Can’t wait to visit and bake with you baby sis.
I use choc chips and have zero issues. I add little crisco (like 1/2 tsp per cup of chocolate chips).
That is quite inventive! I'm so glad they worked out for you. 👍🏼
Subscribed, this is my first video!! can't wait to binge watch the rest! :)
Welcome aboard! 🥰
@@Sugarologie thank you! Beautiful artwork, I love it. I can tell you genuinely love what you do! ❤️ 😊
@@ohthereyouarepeter1435 🥰
Thank you for this tutorial! ❤️If someone is a beginner they would benefit using a thermometer. I only say that because microwaves heat differently due to their wattage. If you heat chocolate with 55% to 70 % cocoa solids past 90 degrees F, it will fall out of temper... which means you have to re-temper 🤦🏻♀️. Milk and white chocolate have less solids so the temp is lower. Like you said, using a silicone or plastic bowl is best for beginners. I wish I knew this information when I started to temper because I ruined a few batches of recipe 811 Callebaut 😞
You are absolutely correct! I just know that most people don't have access to a thermometer, but I'm really wanting to a do an official tempering video going over everything you just said. Awww dang 811 is sooo good I have a stash in my pantry for special desserts 😉 How divine would it be to make a chocolate bomb out of it... I might do that just for Christmas morning!
@@Sugarologie So true! I really hope you not only give the science behind the tempering but tips and tricks for a perfect outcome! As I got sucked into the pastry world, chocolate started to consume my life. Callebaut recipes 811, 823 and W2...Valrhona baking chocolate, the 3 strengths I love are Guanaja 70%, Caraïbe 66% and Jivaro 40%.I am a huge fan of tabling so I had a custom 8’x4’ slab of marble installed as a counter top. I am looking forward to seeing your tutorial on tempering. I consider myself advanced, but there is always something new to learn from others! I know when I started out there were hardly any good tutorials that made sense. That led to blooming, pitting and soft and lumpy chocolate that I had to chuck even though I paid a fortune for it. A great starting point would be a Cadbury or Lindt chocolate bar with more cocoa solids for people new to tempering. I actually found blocks of dark and milk baking chocolate in bulk at my local gourmet grocer and it was reasonably priced! I now know that would have been much cheaper than using my Callebaut or Valrhona🤦🏻♀️ You are great and I wish you well! Subscribed ❤️
Which chocolate bombs would say have a better flavor? These cocoa powdered ones or your truffle ones? Also is it possible to add freeze dried fruit to this mix like you did to your truffle ones? Thank you for your very informative videos. Best I've seen :)
Yes I have a strawberry bomb here, but I use Nesquick as a shortcut. You could def use freeze dried powder instead -> ua-cam.com/video/BqasM1Gw0jg/v-deo.html
As for better flavor, the truffle bombs are very rich, and slightly thicker. The cocoa bombs also have good flavor with a slightly less thickness.
To get down to the nitty gritty: Melted chocolate offers fat = thickness, cocoa powder offers intense cocoa-ness = flavor. You can tailor these to whatever you prefer, and even use both if you like 😉
Thank you so much for your response. I've learned so much I can't wait to try them!😊
I hope you love them 😉 Happy Baking
Hey there! I was wondering if there was a new link for the hot chocolate bomb calculator? The one in the description, as well as the one that pops up w/ a Google search does not work. I love your recipes and how detailed you are! I'm currently making your vanilla almond cake with your buttercream cream cheese frosting and your cocoa bomb recipes came on. Now I have to make cocoa bombs too. 🤣
ah, I took that down to rework it. Perhaps I'll put up a longer tutorial in the meantime that will help - I'll try to do that soon :)
@@Sugarologie No worries, I honestly was shocked that you had such an awesome tool that you share with us for free. Thank you for your efforts and wonderful content. ⚗️🧁💜
Can you please make a video on tempering callebaut chocolate for the dark, white, caramel and ruby chocolate please 😅
What would be the best way to store these for long periods of time? Fridge or freezer?
Also, how thick would you suggest making the sphere itself?
Compound chocolates are really stable at room temperature. (Given you live in a temperate climate.) Generally, putting chocolate in the fridge often presents more problems than it solves. When you remove them from the cold, they will collect water (condensation) on their surface. This will often cause your chocolate to soften or get water marks.
I'd try to think of where you'd store chocolate candy... probably in a cool and dry place. Wrapped tightly, that's how I'd store these as well!
As far as thickness, you want a balance of thick enough to handle, yet thin enough to melt when put into hot milk. If you're just starting, err on the side of thicker. Coat the mold then do another thin coat to reinforce it. You will get better over the next try and you can go a little thinner!
Have fun and let me know how it goes
@@Sugarologie I love that you are so supportive of your fans ❤️❤️❤️
I needed this!!!! 😍
Yay! It’s pretty easy and people will be AMAZED that you made them 😀
How do you feel about using Guittard, Valrhona, and Schaffen Berger chocolate for chocolate bombs?
Thank you for sharing. Love it! Could you please send the link of flexible mold on amazon. I am looking for large 3 inch or more but flexible mold like yours. The one I got is little hard
Hi Nisha! The link is in the description box below the video. The mold I use in the video is approximately 2.75 inches in diameter.
Hi, i plan to send some to family members, but I'm worried about mailing it out... how would you package them to be sent safely?
Thank you for making this video it really helps :)
I made a little tutorial on how I mail them to family if you want to see how I do it 😁
@@Sugarologie Thank you, i'l be sure to check it out!
Hi, I'm curious how long do HCB last If made up ahead of time? I've already watched your video twice, thank you sooo much!!! 😊
Hi Evelyn, everything contained in a hot choco bomb is temperature/shelf stable. The only thing that could go bad are the marshmallows, and they wouldn’t go bad technically, but turn hard, which isn’t terrible actually for hot chocolate. Kept in cool and dry environment, at least a few weeks, maybe longer!
Thank you so much!! 😊
@@Sugarologie including the heavy cream for the ganache?
Hi 👋 i am obsessed with your channel because so helpful for small business owners. I really wanted your suggestions on the pricing of these bombs. Simple milk chocolate bombs what would be a good price for the large size bomb.? Thank you
I'm so happy to help. From what I've seen they range from anywhere $6-12 a bomb, depending on the chocolate and decorations. I see lots of "4 for $30 boxes" where you can put a variety of flavors in a cupcake box that holds 4 cupcakes, tie it with a pretty bow and label. Take pretty pictures too!
If you have instagram you can tag me or DM me to show me what you've got 💝
@@Sugarologie thank you so much i ll tag you on my instagram
I am a newbie at this and thought if you buy a bar of chocolate it does not need to be tempered as its already was tempered to make the bar?
Yes you are right! Chocolate bars are normally tempered. When you melt them, however, you can untemper (not sure if that's a word?) them. So to set it up again, you'll have to go through a precise heating and cooling process. One way to get around that is to use the microwave like I do in this video and essentially never get it past a certain temperature, and in effect maintain the temper so that it will set up correctly. Chocolate is a complex ingredient and I always learn something new every day 🙂
I wish I could do this but its usually around 40 degrees in summer so it'd just melt (I live in Australia)
Ack bummer! You may be able to do it if you work fast and with the fridge alot? Or in the evenings when it's cooler? I'd take a warm sunny day over hot chocolate anytime tho 😉
Does Australia have a cooler period?
You can use Ghirardelli white hot chocolate for the white chocolate ones.
Hi There! I am wondering how long the hot chocolate bombs are good for if making them before Christmas or for Christmas gifts or stockings? How many days or weeks in advance should I make them?? Thanks!!
I think a few days would be perfect, if you use the dehydrated marshmallows, even earlier as they won't dry out 😀
@@Sugarologie ok thank you so much! I didn’t even think about the dehydrated marshmallows because o didn’t know where to get them.
Very informative, thank you! May I ask where you got the red bowl from? The one with the handle you used to melt the chocolate?
Yes, it is linked down below the video. From Amazon 😀
I will try this and i will let u know thank u
Please do!
How do u mail these out I see trouble with breaking and melting
Lots of cushioning. More than you would think lol. I had a few break, but for the most part, I was able to ship them successfully coast to coast. On the other hand, none of my hot chocolate pops broke, and actually my family liked those just as much. 😀
So that mold sold out for that link 😀 What size are your spheres? 2.6” or 3.0”? Thanks!
2.75" 😉
@@Sugarologie Thaaank youuuu! Just in time for Xmas 🥰
Have you ever used almond milk or coconut milk instead of regular milk to melt the chocolate bombs? My daughter loves hot chocolate but she is lactose intolerant and can’t drink regular milk
I say go for it. As long as your liquid is hot, you're good to go. My husband uses coffee, my cousin uses almond milk, and I just saw a recipe that uses hot *wine* 😀
Hey can you explain why we have to temper the chocolate?
Sure! I hope to get to that soon, but I know if I start talking about it, it would take a whole video.
Essentially any chocolate that contains cocoa butter has to go through a process of melting to ensure that the crystals in the chocolate build up properly. This is what makes chocolate shiny and crackly. Untempered chocolate will look cloudy and will be very soft, and never set. 😄
Hi...finally purchased one from Amazon without joy word written..
It's an ornament mould only...will be receiving it nxt week...I'm planning to add in hampers...can u give me an idea on the packaging part?
I have a video on how to prepare these for shipping, check that one out and see if it helps 😃
@@Sugarologie I watched the video...u were suggesting insulated box with gel packs is it?
@@jennifersimon1472 Yes, I have received chocolate myself by a vendor who used that method.
Do you have any tips if our chocolate sticks and cracks when taking it out? I've done thin and thick layers, then fridge and have tried to take them out of the molds both cold, at room temp, and by dipped the mold in warm water. Every time without fail they crack :(
I'm wondering if it has to do with your chocolate or your mold. What type of chocolate are you using, and what type of mold?
@@Sugarologie just a silicone ice mold but for the chocolate I'm using sweet tooth fairy meltables, I know they are cheap but I just wanted to test them before using "real" chocolate. Could it just be that simple due to the chocolate I'm using now?
Or whit chocolate powder
Beautiful...how do you package for shipping to alleviate melting?
That's an excellent question - you can definitely use ice packs. I will try to show my entire process in my next video so you can get an idea of how I pack them. It will either be in my instagram stories, or on a tutorial here 💕 I'm so glad you like them!
@@Sugarologie Great! I have family all over the states. I want to make and ship for the holidays. I will look for your video...Thank you so much!!!
@@chanteholland811 👍🏼😊
I can't find Marshmallow Bits any where here in Canada:(
Do you order from Amazon? I'll include a link of the ones I buy from them. Check below the video :)
Where do you find Merckens?
All online, I've linked what kinds I buy from Amazon below the video. 👍🏼
How do you store these do you keep them in the refrigerator to keep them in baggies Tupperware could you please help me and how long are you able to store them for till they're not any good
Hi Darlene! Sure I can help you. If you just are using chocolate to make the bombs, then filling with cocoa powder and marshmallows, they are stable at room temp for quite a while.
Think of how you'd store, say a candy bar... room temp in a cool and dry place.
The only thing I see "going bad" is the marshmallows, in that they may get hard when exposed to air for a while. It's not really that bad, though, because they're not spoiled just a little tough :)
A way to get around that if you don't like firmer marshmallows is to use dehydrated marshmallows. They are already hard and soften when you put them in liquid. If you check my white chocolate bomb tutorial, you'll see the link for the brand I use to fill mine. You can also buy them in stores as "mallow bits"
To store them, I just wrap them in foil. And you can keep them in your tupperware nestled in little cupcake liners as long as its cool and dry.
Good luck 💕
Can I please know where you got that red bowl with the handle?🙏
Yes, it is located in the description below the video 😀
@@Sugarologie Thank you!❤
Okay so I have a question I've heard the opposite and what you said about the mold because one person that said that makes these hot chocolate bombs said that if you use the silicone molds you make them too thin and no more likely to break what question I guess is are you having problems with braking
It probably has more to do with the chocolate than the mold. Are you using a polycarbonate mold? If you tell me about what kind of chocolate you're using, how you're melting it, and how you coat the molds I may be able to help you with breakage.
I'm just doing research right now
I’m having a problem with one of my spheres being smaller than the other.
Hmmm, are you melting them too much when cleaning up the edges?
@@Sugarologie that’s exactly what I thought. I’m about to give up!! I can’t seal them.
@@Sugarologie I did that😩😩 Not giving up! Thanks for the great tutorial!
Hi I was trying to order some of the mini white marshmallows but they aren’t available? Any alternative?
Oh no! Let me fix it for you...Ok I added another brand below the original. I just got the colored dehydrated marshmallows last night and they are adorable if you want to try those instead. 🙂
@@Sugarologie thank you I will!
You could also just cut up regular sized marshmallows.
would you recommend tollhouse semi-sweet morsels for the molds?
Chocolate chips are not the best for bombs... I know that people have gotten around issues by adding a little bit of oil when they melt them. Most chips though are real chocolate, meaning you have to temper them, so if you'd like to try them, use the quick temper method I have in this video. Have fun!
i just did exactly like you did but when i hold it in my hand it just melt why 😭
Can you tell me what kind of chocolate you’re using?
You probably didn't temper the chocolate correctly if it's melting and not holding it's shape
I'm struggling with decorating them I find the ball melts from just handling them even the left over chocolate will ruin the balls
Can I ask what type of chocolate you are using (brand)?
Compound chocolates typically have a higher melting temperature than real chocolate, so you most of the time you can handle it without smudging or melting it too much. You also want to make sure that your decorating chocolate at the end is not too hot. If you're heating it because you think it's too thick to decorate with, try thinning it. Compound chocolates can use paramount crystals or EZ Thins to get a thinner consistency.
If you are using real chocolates, it's a tad bit more finicky but some people wear gloves to reduce the amount of body heat they apply to the finished tempered chocolate.
Let me know if you have any questions! 💕
@@Sugarologie chocolate chips
@@purplebutter4569 Chocolate chips are going to be a little more difficult to work with. They are made to have less cocoa butter to withstand the high heat of sitting inside a cookie yet maintaining their shape. It is possible to make these bombs with them, however, it will be a little more difficult. Chances are what happened is that you may have a chocolate chip brand that is more like real chocolate than compound chocolate. You'll have to follow the easy tempering method I explained in my video (when I made dark chocolate bombs). If you just heat chocolate chips up to a really high temp, what happens is that you get the chocolate out of temper and it will not set properly and be softer than normal, which is probably what you were experiencing.
Yes, I am curious about the science of tempering chocolate and would love a video. Thanks for sharing. You are an excellent teacher!
How do you not get fingerprints on your bombs? I've been using chips to practice with and it's not coming out at all. My fingers melt holes the edges won't go together easily....they look like a nailed it pinterest lol🤣😭🤣
With chips you may need to use a tempering method, try the easy one I use for the dark chocolate in this video. It sounds like your chocolate hasn't quite set up properly.
@@Sugarologie I did see you leave it in there for 5-10 mins...I've put it in the freezer for like 2-3. I do plan to use compound chocolate, I just didn't want to waste it.
I’m having a problem keeping my chocolate bomb in shape . I tried to gift a chocolate bomb but the it quickly melted before giving it to someone
Can I ask what kind of chocolate you're using? That's usually the culprit.
How do you mail these?
Yes, I been getting questions about that 😄 I will either post a short tutorial on my instagram stories or something here on UA-cam. Basically, I would wrap them individually with foil, then insulate them with lots of shredded paper. I'll try to make that tutorial soon! 😉
Molds are also available on Etsy
www.etsy.com/shop/iandjsbakerycrafts
Claire Saffitz has left the chat.
Not nearly enough chocolate to make hot chocolate
You can definitely add more chocolate to suit your preferences! Try it out and see if you like it!
The photo for this video is deceiving, I thought you were going to show the gold hot choc bo,b and you didn’t 😒
You mean the white chocolate bombs? They start around 13 minutes in the video 👍🏼 Check the timestamps in the description box underneath the video
Can i ship these Chocolate bombs to cities which would reach aftr 3 or 4 days??? How to take care of packaging then??? Pls advise...if you could share ur email id pls..thanks
Hello! Feel free to message me on instagram! I can try and reply there.
Brushes with hair may not be food safe and can leave hairs behind
The ones I use are made by Wilton, and are for cake decorating and food applications
Thank you for this informative video ☺️ I am planning on doing some of these for the holidays and your tips are awesome!
You are so welcome! And Happy Holidays 🥰