*Thanks for watching! If you are interested in making stunning coffee bombs, click on the link here. See you soon!* ua-cam.com/video/j6C0-MHIi-4/v-deo.html
Thanks for teaching us the difference between natural and dutch cocoa powder. That is amazing how the chocolate came out of the mold so easily. Oo and you are doing white chocolate too. So elegant...I love how you made these. You have some mad mad skills in decorating them. wow.
What a spectacular and beautiful presentation on those hot chocolate bombs. Great tip on the Dutch cocoa powder that it melts easier in hot liquids. Maybe I would add salted caramel bites in the center of those chocolate bombs
So I saw a Instagram video of these bobbing in milk but didn’t u dearth d what they were and here you did it!! I LOVE THESE...so creative, so yummy and the insides are so crafty!! I love these Sally!!
Soo perfectly made and beautiful👏👏looking deliciously yummy😍😍really nice recipe👌easy to make I lov it well done👍 Keep doing well like this best wishes for you❤❤
Wow, thank you so much for sharing a delicious goregeous hot choclate bombs recipe today!I'm always learning a lot!It looks so delicious! Have a nice day. My friend!
So pretty! Could you link the piping bag you used to decorate? I've been using sandwhich bags but they're not the best and sometimes hard to work with. Thank you!
Thank you! Here is a link to my Halloween chocolate video. ua-cam.com/video/IvCXWojmavM/v-deo.html I detail the steps in making the paper cornette or piping bag both left-handed and right-handed method. I prefer to use paper cornettes for decorating with chocolate as it's easier to handle. Hope this helps!
@@BiteandChiu Hi! the link for the mold in the description is not the same one as the mold that you are using(yours has 8 cavities). I am looking for that exact mold that you are using! thanks
I have never seen hot chocolate bombs before and I thought these were extraordinary! What an enchanting gift or special after dinner treat with family! I used to make filled chocolates and loved it. I haven’t done it for a while and was looking for something different! This was amazing! I plan to play with this idea soon! Here is a problem I have yet to lick. I’m trying to find a way to use carob in something like this with a diabetic friendly sugar substitute. As of yet, I haven’t found a way to get the carob to work like this. Any ideas? I have a number of friends and family who would love something like this in a form they could enjoy.
Thank you! That's a great question. I haven't used carob but I'm assuming you tried to use carob chips for the job and the carob was too think to coat? If this is the case you may consider adding cocoa butter to the melted carob and temper the cocoa butter within it to achieve a shell. If you can give me more information on your results and experience I may be able to offer more insight.
@@BiteandChiu I tried paramount crystals so far with chocolate but the carob needed more than I usually use in regular chocolate. It was terribly waxy. I figured I must have done it incorrectly. I haven’t tried cocoa butter. It surely couldn’t hurt! I will see if I can give it a try soon! I’d love to have something tasty all my family and friends can enjoy! Thank you for replying!
@@christinevogt-klimshuk2461 : I’m wondering if you mastered the technique with carob; my mom has an arrhythmia that’s normally controlled with vitamin K2, but caffeine throws it out of whack. So we use carob instead for her. So far, black bean brownies are her favourite, baked in muffin top tins. It would be so nice to be able to make these for her.
@@daphneraven6745 I have not. I found sugar free chocolate that works for my purposes. I’m still looking at the carob though. HOWEVER, I used butterscotch chips to make some bombs with dairy free powdered creamer and butterscotch pudding mix mixed together inside. I also drizzled my butterscotch “chocolate “ inside the top so I could stick my marshmallows inside and I didn’t have to fight with them when I was putting the top on. I could put more in that way too! I turned it into a Harry. Potter Butter Beer inspiration sort of (for a friend) and it was fantastic! I used the white chocolate for some as well with French vanilla pudding mix. Using the LORAN Oils you can flavor the (white) chocolate any way you like. I was wondering if they have a chocolate flavored oil that would work with the white chocolate for your mom. Just a thought! Let me know how it goes!
@@christinevogt-klimshuk2461 : Thanks for responding. Mom does like butterscotch, and carob And other ingredients could be put inside the bomb. That would solve the problem. It would also be downright decadent. Tyvk for sharing that solution. I’m not so concerned about sugar content. She hasn’t been a diabetic for a long time now, and can process sugar normally; it’s an arrhythmia that she has, and although it can normally be controlled just fine with 50 mg of vitamin K2 daily, or 100 mg every other day, there are a few things that can knock her literal rhythm out of balance, one of which is caffeine. That’s the reason for which I was looking to go with carob instead of chocolate. She’s also got autoimmune problems that have interfered with her ability to process dairy, but I think we can work with the ideas that you gave to either come up with a version of white chocolate that’s dairy free, or a version of butterscotch that will do a nice job. It occurs to me that a different form might be possible, of the variety that person might normally use for a tea version, using a sugar shell that could contain the carob ingredients. All the same, it’s hard to compare with the look of the opaque, chocolate type shell has in this video. If you have a recipe, video, or blog with your versions of the recipes, I’d sure appreciate a link to them. Thanks again! :D
Thank you! I made a paper piping bag (cornette). I explain how to create them in a few of my other videos. You can watch a good explanation here - ua-cam.com/video/IvCXWojmavM/v-deo.html
Great question! Store them in an airtight container, away from light at room temperature. They will last for a few weeks as it's just chocolate and cocoa powder. If anything the marshmallows will get stale first. Thanks for watching.
Bite And Chiu: I’ve only seen your bombs idea for the first time tonight. I’d love to be able to make these in carob, as my mother cannot have chocolate. She always adored it, and I think she’d appreciate these. Do you have a technique for that, please?
Yukins Tentai: if you go up the conversation a little ways, you’ll find that Christine Vogt-Klimshuk provided a nice response to my request; She provided a couple of excellent solutions that use no cocoa. My mother can’t have caffrine, which is in cocoa, so I was wondering if carob could be worked into this. In terms of filling, a person could use Carob instead of cocoa powder, and instead of using chocolate which is made of cocoa, she has a solution for making shells from butterscotch chips mixed with a non-dairy powder, or alternatively, white chocolate. You might find it to be well worth your read. In the meantime, I noticed that your comment is a year old. Have you made a version of this that works for you, with no Coco? And if so, would you mind describing what you did, please?
Thanks! It was actually an old cheese board I had. It works well but you can also warm a baking tray but it doesn't retain the heat as well. Thanks for watching!
Thank you! The size sphere was approximately 2". I provide links in the description for the equipment used. Cheers! Large Half Spheres Chocolate Polycarbonate Mold: 🇨🇦 amzn.to/2P1HwT1 🇺🇸 amzn.to/2NnDnZ2
@@BiteandChiu Thanks! I had checked the link, but the site didn't mention the size of the sphere, just of the whole mold. But now I know it's 2" I can look for this size :D
Now I'm wondering if I can ask my SIL for the Cake-pop mold I bought her two years ago back. I got the feeling she never used it, and maybe if I sent her some of these as trade?
im having an issue with the mini hot chocolate bombs not having the flavor. Its for example only light peppermint, light caramel, light amaretto, light cinnamon. Only coffe is really tastable. Any tricks on that? I also feel that the small bombs taste good with 6oz as more is deluting the flavor even more. Any advice would be greatly appreciated.
I tried this with the mold you listed for those of us in the US. I cannot get the chocolate out and now have a bunch of cocoa mix and nothing to put it in for what was supposed to be a birthday present. Did you spray or oil your mold?
Hi Sarah, thanks for watching and giving the recipe a try. Spraying the moulds is not a step involved when using tempered couverture chocolate. I invite you to watch my video on How to Crystallize Chocolate? ua-cam.com/video/6pygABUABes/v-deo.html as I explain the steps in crystallizing chocolate as well what signs to look for in a successfully crystallized sample at 1:56. Crystallizing or tempering chocolate does take practice and a doing the paper test will help to indicate if your chocolate is well crystallized. There are other possible factors that prevented your chocolate from removing easily from the mould, such as the duration of setting time and temperature of the cooling environment. Hope this helps, let me know if you have any other questions.
Great question. Chocolate bombs with powder cocoa mix keeps well at cool room temperature for over a month. Keep it stored in an airtight container, away from direct light and strong odours. Chocolate that has properly been tempered/crystalized is very stable.
No apologies necessary! I used the Callebaut brand a 54.5% dark chocolate. You can use any good dark chocolate as long as it is couverature and not chocolate that is meant for baking. Hope this helps and thanks for watching.
@@BiteandChiu I don't mind at. Well I melted the chocolate ( Callebaut 811). Put it in the mold. I let it set at room temperature for about 10 - 20 minutes. And the chocolate stuck in the mold. I couldn't get it out 😞
Those are almost too pretty to just drop into a mug of hot milk! I would love to try these, but I guess I'm stuck with my store bought hot chocolate, since I'm a lousy (and lazy) cook.😢
*Thanks for watching! If you are interested in making stunning coffee bombs, click on the link here. See you soon!* ua-cam.com/video/j6C0-MHIi-4/v-deo.html
Beijos GjjJhEJCKvjJFfjfiFFFF
Thanks for teaching us the difference between natural and dutch cocoa powder.
That is amazing how the chocolate came out of the mold so easily.
Oo and you are doing white chocolate too.
So elegant...I love how you made these. You have some mad mad skills in decorating them. wow.
You're very welcome! Thank you so much for watching :D
Please continue making these kind of videos. I stumbled upon one of your videos today and now I am watching them all.
Thank you Neha. I plan to start up again, so glad you have enjoyed the videos!
What a spectacular and beautiful presentation on those hot chocolate bombs. Great tip on the Dutch cocoa powder that it melts easier in hot liquids.
Maybe I would add salted caramel bites in the center of those chocolate bombs
MMM, salted caramel bits would be so good too! Thanks for watching Jeff!
Super, super nice, I loved the stuffing with the small masmallous 😍 a fantastic presentation
Thanks 😊 The marshmallows are my favourite in hot chocolate.
These chocolate bombs look absolutely GORGEOUS Chef Sally! I love marshmallows and/or peppermint in my hot cocoa!
Thanks! That's the great thing about these bombs. You can have so much fun adding your favourite treats to complement the hot chocolate.
Ok, your piping skills are top notch .. artist hands
This video was extremely satisfying to watch
Thanks!
These chocolate bombs look amazing, You must be a chef and an artist )))
Thank you :D
Hummmm so nice, delicious and tempting! Nice sharing my dear friend, have a nice week! 😘🥰😘💖🙏
Thanks so much. Hope you had a great weekend to my friend!
These are so gorgous like individual art pieces xoxo Sandy DIY
Thank you 💖
Oh my oh my!!! Another one, waaahhh excited to try all these!
Like 9 wow...so beautiful dear....😊😊😊
Thanks very much!
Like 27 waooo really nice amazing beautiful yummy 😋
Thank you very much! So glad you enjoyed the video ☺️
loved these cutest ones so much. I tried it last year & tasted pretty good.
These bombs are all the rage! Yours look wonderful!
Thanks Sylvia!
wow very delicious and sweet chocolate
Thanks kindly 😀
Always wanted to learn how to make these. Thanks for posting! ☕️🍫
You're very welcome! Thanks for watching.
Son una auténtica pasada felicidades 😊
Gracias!
Wow looks amazing and delicious 😋
Thanks for sharing Shall surely give it a try
Thank you! Let me know how it goes!
오 알고리즘
핫초콜릿 좋아하는데 함 만들어봐야겠당
시청 해주셔서 감사합니다. 당신에게 영감을 주어서 다행입니다. 건배
Your whole Channel is just amazing!
Thanks so much!
Wooow.. so beautiful and delicious... perfect for the holiday and Christmas dessert.. I love it.. Thanks for sharing 😋😍
So glad you enjoyed it 😊. Thanks for watching!
these look really pretty, and fun to make!! I would eat them immediately whole, so I’ll have to try these as gifts instead haha.
Great video!
Haha! Thank you very much! Cheers
I want a peaceful winter holidays once,it's a wish for me with like-minded and cute fellows!!!!😌😌😌😌😌😊☺️☺️☺️🤗🤗🤗🤗☕☕☕☕☕
That sounds fun!
@@BiteandChiu I can't wait for those days 😭😭😭
Will definitely give these a try
Yes! Perfect for the season.
OMW❣ These are utterly gorgeous ❣. Thank you! Sending love from South Africa ❤️🐸❤️
Wow! Thanks so much for watching! Cheers from Canada 🇨🇦
So I saw a Instagram video of these bobbing in milk but didn’t u dearth d what they were and here you did it!! I LOVE THESE...so creative, so yummy and the insides are so crafty!! I love these Sally!!
Thanks Melissa!
Oh my god, I am def trying this asap, looks amazing
Nice! Thanks for watching.
Wow! I have not seen a prettier hot chocolate bomb Chef Sally! Love them
Thanks so much! Have a great day my friend!
such a beautiful art of chocolate bomb made.
tfs stay connected
Thanks so much!
Very Beautiful
They are so beautiful 😍
Wow... such a beautiful art of chocolate bomb made.
Thanks very much and thank you for watching!
Breathtaking
Soo perfectly made and beautiful👏👏looking deliciously yummy😍😍really nice recipe👌easy to make I lov it well done👍
Keep doing well like this best wishes for you❤❤
Thanks kindly 😀. Really appreciate your lovely comment and thanks for watching the video!
Hi Sally, your hot chocolate bombs look absolutely beautiful. I'm going to attempt to make these. Wish me luck!
Have fun and good luck!
I love your recipes .. so inspiring ❤️👍
Thanks so much 😊
Wow! This is every chocolate lovers dream
Nice! Glad you enjoyed!
OMG so beautiful and tempting. I need to try this. Subscribed!
Thanks so much! So glad you enjoyed it!
Absolutely💚Stunning
I think this is undoubtedly the best youtube channel I've encountered 😍 I'm in love with these hot chocolate bombs and with the isomalt tea bombs 😭💕
Thank you so much! I really appreciate it and glad you found value in the channel. Cheers!
So beautiful Sally. They look delicious
Thanks kindly Marisa!
@@BiteandChiu you're so welcome. They look too pretty to eat😍😉
আসসালামু আপু ভালো লাগলো দারুণ হয়েছে
আপনাকে অনেক ধন্যবাদ
Beautiful 🍫💖
Thanks so much!
This is trending now. Yours looks so perfect
Thanks! So glad you enjoyed them!
Wow, thank you so much for sharing a delicious goregeous hot choclate bombs recipe today!I'm always learning a lot!It looks so delicious! Have a nice day. My friend!
Thank you! :)
Great
Yum yum!😋 want to try em sooo bad
Thank you so much! These beauties make awesome gifts and are the perfect indulgence.
Where can we purchase that polycarbonate sphere mold? You molds were so perfect and thick, smooth and shiny. Just absolutely perfect.
Thank you very much! I have a link for the polycarbonate mould as well as the chocolate scraper I used in the description.
That looks super
Thank you!
So pretty! Could you link the piping bag you used to decorate? I've been using sandwhich bags but they're not the best and sometimes hard to work with. Thank you!
Thank you! Here is a link to my Halloween chocolate video. ua-cam.com/video/IvCXWojmavM/v-deo.html
I detail the steps in making the paper cornette or piping bag both left-handed and right-handed method. I prefer to use paper cornettes for decorating with chocolate as it's easier to handle. Hope this helps!
@@BiteandChiu thank you!
This video is going to hit 1 million views someday;)
Thank you! Wouldn't that be awesome!
great video! I am looking for the exact sphere mold that you are using. could you put a link for that mold please?!
Thanks! The link is actually in the description. Happy chocolate making and let me know if you have any questions.
@@BiteandChiu Hi! the link for the mold in the description is not the same one as the mold that you are using(yours has 8 cavities). I am looking for that exact mold that you are using! thanks
I have never seen hot chocolate bombs before and I thought these were extraordinary! What an enchanting gift or special after dinner treat with family! I used to make filled chocolates and loved it. I haven’t done it for a while and was looking for something different! This was amazing! I plan to play with this idea soon! Here is a problem I have yet to lick. I’m trying to find a way to use carob in something like this with a diabetic friendly sugar substitute. As of yet, I haven’t found a way to get the carob to work like this. Any ideas? I have a number of friends and family who would love something like this in a form they could enjoy.
Thank you! That's a great question. I haven't used carob but I'm assuming you tried to use carob chips for the job and the carob was too think to coat? If this is the case you may consider adding cocoa butter to the melted carob and temper the cocoa butter within it to achieve a shell. If you can give me more information on your results and experience I may be able to offer more insight.
@@BiteandChiu I tried paramount crystals so far with chocolate but the carob needed more than I usually use in regular chocolate. It was terribly waxy. I figured I must have done it incorrectly. I haven’t tried cocoa butter. It surely couldn’t hurt! I will see if I can give it a try soon! I’d love to have something tasty all my family and friends can enjoy! Thank you for replying!
@@christinevogt-klimshuk2461 : I’m wondering if you mastered the technique with carob; my mom has an arrhythmia that’s normally controlled with vitamin K2, but caffeine throws it out of whack. So we use carob instead for her. So far, black bean brownies are her favourite, baked in muffin top tins. It would be so nice to be able to make these for her.
@@daphneraven6745 I have not. I found sugar free chocolate that works for my purposes. I’m still looking at the carob though. HOWEVER, I used butterscotch chips to make some bombs with dairy free powdered creamer and butterscotch pudding mix mixed together inside. I also drizzled my butterscotch “chocolate “ inside the top so I could stick my marshmallows inside and I didn’t have to fight with them when I was putting the top on. I could put more in that way too! I turned it into a Harry. Potter Butter Beer inspiration sort of (for a friend) and it was fantastic! I used the white chocolate for some as well with French vanilla pudding mix. Using the LORAN Oils you can flavor the (white) chocolate any way you like. I was wondering if they have a chocolate flavored oil that would work with the white chocolate for your mom. Just a thought! Let me know how it goes!
@@christinevogt-klimshuk2461 : Thanks for responding.
Mom does like butterscotch, and carob And other ingredients could be put inside the bomb. That would solve the problem. It would also be downright decadent. Tyvk for sharing that solution.
I’m not so concerned about sugar content. She hasn’t been a diabetic for a long time now, and can process sugar normally; it’s an arrhythmia that she has, and although it can normally be controlled just fine with 50 mg of vitamin K2 daily, or 100 mg every other day, there are a few things that can knock her literal rhythm out of balance, one of which is caffeine. That’s the reason for which I was looking to go with carob instead of chocolate.
She’s also got autoimmune problems that have interfered with her ability to process dairy, but I think we can work with the ideas that you gave to either come up with a version of white chocolate that’s dairy free, or a version of butterscotch that will do a nice job.
It occurs to me that a different form might be possible, of the variety that person might normally use for a tea version, using a sugar shell that could contain the carob ingredients. All the same, it’s hard to compare with the look of the opaque, chocolate type shell has in this video.
If you have a recipe, video, or blog with your versions of the recipes, I’d sure appreciate a link to them.
Thanks again! :D
Hi you’re videos are so beautiful💕what did you use to pipe the chocolate ?
Thank you! I made a paper piping bag (cornette). I explain how to create them in a few of my other videos. You can watch a good explanation here - ua-cam.com/video/IvCXWojmavM/v-deo.html
It looks fantastic 😍❤️❤️❤️
Thanks very much 🥰
Those look gorgeous! They look so yummy and well done :D
Thanks very much!
Thank you for the vid... question, how would you store these and how long can they be kept for?
Great question! Store them in an airtight container, away from light at room temperature. They will last for a few weeks as it's just chocolate and cocoa powder. If anything the marshmallows will get stale first. Thanks for watching.
Thank you!🥰
Wow nice chocolate bombs
Thank you so much!
Bite And Chiu: I’ve only seen your bombs idea for the first time tonight. I’d love to be able to make these in carob, as my mother cannot have chocolate. She always adored it, and I think she’d appreciate these.
Do you have a technique for that, please?
I would have to replace the coco with sugar or some other replacement due to my allergy, but this was really helpful!
Yukins Tentai: if you go up the conversation a little ways, you’ll find that Christine Vogt-Klimshuk provided a nice response to my request; She provided a couple of excellent solutions that use no cocoa.
My mother can’t have caffrine, which is in cocoa, so I was wondering if carob could be worked into this.
In terms of filling, a person could use Carob instead of cocoa powder, and instead of using chocolate which is made of cocoa, she has a solution for making shells from butterscotch chips mixed with a non-dairy powder, or alternatively, white chocolate.
You might find it to be well worth your read.
In the meantime, I noticed that your comment is a year old. Have you made a version of this that works for you, with no Coco? And if so, would you mind describing what you did, please?
Yummy 😋😋👍👌👌
Thanks 😊
What temperature are you melting the chocolate to? I've heard to add 1t of oil to help with the viscosity of the chocolate.
Thank you! Actually I just released a coffee bomb video if you want to check it out. ua-cam.com/video/j6C0-MHIi-4/v-deo.html
Where did you get your warming stone I do t see the link in the description? Lovely recipe definitely want to try
Thanks! It was actually an old cheese board I had. It works well but you can also warm a baking tray but it doesn't retain the heat as well. Thanks for watching!
These are gorgeous! Can I ask what size the spheres are?
Thank you! The size sphere was approximately 2". I provide links in the description for the equipment used. Cheers!
Large Half Spheres Chocolate Polycarbonate Mold: 🇨🇦 amzn.to/2P1HwT1 🇺🇸 amzn.to/2NnDnZ2
@@BiteandChiu Thanks! I had checked the link, but the site didn't mention the size of the sphere, just of the whole mold. But now I know it's 2" I can look for this size :D
This video is the Bomb Chef😅😂☕❄️
Haha, thank you Hirkani!!
Can the excess chocolate from the initial pour be reused?
Absolutely! I have quite a few videos utilizing chocolate. In the holiday spirit I recommend this video. ua-cam.com/video/DCnQ9Rn6rHk/v-deo.html
Now I'm wondering if I can ask my SIL for the Cake-pop mold I bought her two years ago back. I got the feeling she never used it, and maybe if I sent her some of these as trade?
That's sounds like a good negotiation! Thanks for watching!
im having an issue with the mini hot chocolate bombs not having the flavor. Its for example only light peppermint, light caramel, light amaretto, light cinnamon. Only coffe is really tastable. Any tricks on that?
I also feel that the small bombs taste good with 6oz as more is deluting the flavor even more. Any advice would be greatly appreciated.
I tried this with the mold you listed for those of us in the US. I cannot get the chocolate out and now have a bunch of cocoa mix and nothing to put it in for what was supposed to be a birthday present. Did you spray or oil your mold?
Hi Sarah, thanks for watching and giving the recipe a try. Spraying the moulds is not a step involved when using tempered couverture chocolate. I invite you to watch my video on How to Crystallize Chocolate? ua-cam.com/video/6pygABUABes/v-deo.html as I explain the steps in crystallizing chocolate as well what signs to look for in a successfully crystallized sample at 1:56. Crystallizing or tempering chocolate does take practice and a doing the paper test will help to indicate if your chocolate is well crystallized. There are other possible factors that prevented your chocolate from removing easily from the mould, such as the duration of setting time and temperature of the cooling environment. Hope this helps, let me know if you have any other questions.
Trending
Regarding
Gorgeous video recipe
Well done
New friend of your channel here
Hope we will stay connected 🥰👍🔔👌
Thanks and welcome
I love your voice
Thanks :)
Will it become watery on its surface if we keep them outside?can u say how to store it nicely
Great question. Chocolate bombs with powder cocoa mix keeps well at cool room temperature for over a month. Keep it stored in an airtight container, away from direct light and strong odours. Chocolate that has properly been tempered/crystalized is very stable.
Forgive me, what is the name of the dark chocolate you are using to make the shell, thank you
No apologies necessary! I used the Callebaut brand a 54.5% dark chocolate. You can use any good dark chocolate as long as it is couverature and not chocolate that is meant for baking. Hope this helps and thanks for watching.
I loved this tutorial so much that I bought some Polycarbonate molds by Martello. Needless, to say when I filled the molds my chocolate would not
Hi Lesa, I'm sorry to hear something didn't work right. Do you mind sharing with me a little of what happened so I can offer some tips?
@@BiteandChiu I don't mind at. Well I melted the chocolate ( Callebaut 811). Put it in the mold. I let it set at room temperature for about 10 - 20 minutes. And the chocolate stuck in the mold. I couldn't get it out 😞
すごく可愛いですし、中身も盛りだくさんです( ＾∀＾)
また、表面の模様が繊細で綺麗ですし、良い動画をありがとうございますm(_ _)mﾍﾟｺﾘ
見ていてよかったです。 本当にありがとう！
When you dropped the bomb into the drink
Me: O! O! OMG!
Haha! Thanks 😊
It looks delicious and yummy 😋😍😋😋 ur new friend hope you also connect with us 🙏 stay safe ☺️
Thank you!
these look so ornate. I'd almost hate to actually use them.
Thank you! But they be tasty :D
@@BiteandChiu I did say almost. lol
Tea bombs
Chocolate bombs
What other kind of bombs can make?
How about a honey bomb hehe
Pls 🥺👉👈
How about coffee bombs! ua-cam.com/video/j6C0-MHIi-4/v-deo.html
Thanks for the suggestion for honey bombs. That would be Interesting!
Those are almost too pretty to just drop into a mug of hot milk! I would love to try these, but I guess I'm stuck with my store bought hot chocolate, since I'm a lousy (and lazy) cook.😢
Haha 🤣 Thanks Blakefords