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Or 86-88°F for milk and 82-84°F for white. Once the chocolate reaches that temperate, remove any unmelted chocolate pieces. Test the temper of the chocolate by dipping a metal spatula, spoon, or knife into the chocolate, shake off any excess chocolate, and set it aside for 3-5 minutes, until hardened.
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Microwave for 30 seconds and stir until chocolate is just melted and smooth. To fill the molds, add in a large spoonful of the melted chocolate and use the spoon to spread chocolate up the sides of the mold. Be sure to evenly coat the inside of molds and go to the brim on each. Scrape off any excess chocolate.
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Chill the chocolate to harden fully, then carefully peel away the chocolate from the mold. Met the edges of the chocolate shells and quickly add the ganache and marshmallows, then seal. Rub away any excess melted chocolate and let it harden close. Add a single bomb into your mug and top with steaming hot milk and stir.
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There are so many different ways to make these that people are STILL coming up with new combinations of chocolate, candy, and flavors. Learn how to make hot cocoa bombs with these fun 50 variations - try them all! This post contains affiliate links. Read my full disclosure. So what is a hot cocoa bomb? A hot cocoa bomb (hot chocolate bomb) is.
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Unicorn Hot Chocolate Bombs. A white chocolate sphere filled with white hot chocolate mix, unicorn marshmallow, sanding sugar and topped with an edible unicorn horn. The chocolate ball is then placed in a mug, and heated milk poured over it and it melt into an incredibly decadent mug of white hot cocoa. View Recipe.
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hot chocolate bombs from The Mad Batter Gourmet Hot Cocoa Bomb Flavors Cookie & Cake Cocoa Bomb Flavors. Christmas Tree Cake - White chocolate shell with lorann cake batter flavoring oil added to the melted chocolate. Use white chocolate hot cocoa mix, red candy melts for a drizzle, and green sugar sprinkles as a topping. You can even add some sugar sprinkles inside the cocoa bomb.
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Put the chocolate into the microwave and melt. MOLD. Pour 1 tablespoon of melted chocolate in each mold cavity. Each hot cocoa bomb will need two molds. COOL. Place the molds into the freezer to set them. FILL. Use any of these hot cocoa bomb recipes and fill up one of the halves. SEAL.
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Line your molds with the melted chocolate. Use about 1 Tablespoon of melted chocolate. With a food grade paint brush, apply the chocolate to the inside of the mold. Pop the mold into the freezer for a few minutes to set the chocolate. Once set, the chocolate will pull away from the mold.
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Pour a thin layer of the the melted chocolate into a silicone candy mold, and allow to harden into a delicious chocolate shell. Fill the half sphere with hot cocoa mix, mini marshmallows, chopped up candy canes or your choice of other delicious flavors. Next use melted chocolate to seal the two half of your spheres together.
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Pour the shell. Put the mold in the freezer for 5 minutes to allow the chocolate to harden. If you missed any chocolate or it's too thin, just brush with additional melted chocolate and freeze once more to build a thicker shell. Gently pop the chocolate shells out of the mold. Stuff the shell.
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Place the hot cocoa bomb in the bottom of an empty coffee mug. Heat milk until 160-165℉. Then, pour over hot chocolate bomb. As the hot milk melts the chocolate bomb, it will open and dissolve. Stir the cocoa mix and milk and enjoy! *With Super Strength Flavors "A Little Goes A Long Way!". These flavors are 3-4 times stronger than typical.
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Set the mold in the freezer for 5 minutes. Heat a small glass plate in the microwave for 2 minutes. Remove the plate and the molds from the freezer. Remove the chocolate spheres from the mold and set on the cold plate. Take one sphere, place upside down on the hot plate to melt the edge of the chocolate, and fill with one tablespoon of cocoa mix.
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Assembling Hot Chocolate Bombs. Flip over three of the molds to be filled. Fill each of the three halves with 2 tablespoons of the chocolate milk powder and 1 tablespoon of mini marshmallows. Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt.
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Fill chocolate shells: Fill half of the shells with hot chocolate mix and mini marshmallows. Seal the shells: Microwave a plate for 60 seconds. Place an empty shell onto the plate and swirl to melt the edges. Place the shell onto the filled shell to create the hot chocolate bomb. Be sure to match the edges to make a seal.
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Heat a large skillet over medium until it just gets hot, but not scalding. Turn the heat off. Working one dome at a time, briefly touch 6 of the domes seam-side down in the warm skillet until the chocolate melts slightly around the rim. Place seam-side up on the parchment paper. The Spruce Eats / Diana Chistruga.
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Set up a double boiler to melt your chocolate; put a large pot of water half way full on the stove over medium high heat. Place a heat proof bowl over the pot that fits on the pot without touching the water. Chop up your semisweet chocolate and melt it in the double boiler until just melted, stirring occasionally.
