With Christmas just a few weeks away it seems like all over social media people are making hot chocolate choco bombs. For this weeks video tutorial I really wanted to give these a try myself, so if you’re still looking for homemade presents to give out or just want to make something fun. In this tutorial I show you how I make the yummy chocolate balls for hot chocolate and also how you can add brownies or sponge cake for a fun chocolate dessert which would be perfect for Christmas day.
For the chocolate balls I used dark and white chocolate for the shells. In the tutorial I show you how I temper the chocolate to give the shells a shiny glossy finish. If you don’t temper your chocolate it can result in the melted chocolate not setting properly, making it really hard to get out of the moulds and you can also get small white dots appear over the surface where the cocoa fat has separated which is when the chocolate has bloomed.
To temper the chocolate for these bombs I took two thirds of my chocolate and melted this down, stopping before the chocolate temperature got too high. I then used the rest of your chocolate to cool the chocolate down. I melted my chocolate in a glass bowl over a saucepan of boiling water. You want to take this off and slowly start stirring in the unmelted chocolate allowing it to dissolve. This will cool down your melted chocolate, and once at the right temperature your chocolate can be used in your moulds. One thing to mention is some chocolate is especially made for tempering, so may have slightly different instructions. These were the temperatures that I used:
For Dark chocolate heat to between 57 – 58°C then cool down to 29 – 32°C
For Milk Chocolate heat to around 45 – 50°C then cool down to 28 -30°C
For White Chocolate heat to around 40 – 43°C then cool down to 26 – 27°C
When tempering chocolate there are alot of suggestions on the internet for the temperatures that are best and they are all slightly different, so I found its worth testing with the chocolate you are using what gives you the best result.
To create these chocolate bombs you will need a sphere mould. I used a mould that was a 7cm in diameter for each half of my ball. In the video you will see that I used the 3 part chocolate mould by Fest Cake London. This give the same effect as a silicone mould, but they are super easy to use and give you a shell which is smooth with a perfectly even finish all the way around which can be hard to get with a silicone mould. This means you get a nice thick edge at the top so the 2 halves fit together perfectly when constructing the choco bombs.
They have also been kind enough to give me a 10% off discount code for me to share with you. To receive 10% off Fest Cake London moulds all you need to do is click this link which will take you to their website. If you add any of the full price BWB mould to your basket it will automatically take off 10% https://festcakelondon.com/?sol=CAKESBYLYNZ10
The great thing is they also have geometric heart moulds, teddy bear moulds and so many more I love.
Once the balls are made and the chocolate has set you can then pop it into your mug and pour hot milk over the top. This will melt the chocolate and the marshmallows will burst out. You can then stir in the hot chocolate powder and chocolate ball for a delicious Christmas themed drink. Alternatively if you have filled your bombs with brownies or sponge cake let your guests pour custard or hot chocolate sauce over the top until the shell has melted.
I really hope you will find this tutorial useful and enjoy making your own chocolate bombs this Christmas. If you haven’t already you can subscribe to my YouTube channel for more Free cake decorating video tutorials.
I have put a list below showing all the tools that I used throughout this video or if you would like to see all my favourite cake decorating tools just click here: https://www.amazon.co.uk/shop/cakesbylynz
3 part mould by Fest Cake London: https://festcakelondon.com/products/3-part-chocolate-mould-sphere-70mm-bwb9812?sol=CAKESBYLYNZ10
Semi Sphere Moulds Silicone (set of 3): https://amzn.to/2RUFBxT
Cake Smoother: https://amzn.to/2W5xssA
Kitchen Blow Torch: https://amzn.to/37W2Sa6
Thermometer (similar): https://amzn.to/343Ibbd
SweetStamp Foliage Element Set: https://bit.ly/3n8CsZj (plus don’t forget you can still get 10% off all Sweet Stamp products on their website sweetstamp.online by entering ‘CAKESBYLYNZ’ at the checkout)
~ Please note that some of links above may be affiliate links. If you click the link and purchase any item through that link, I will receive a small commission from the website but this does NOT add any additional costs to you. Thank you so much for supporting this blog x ~
Plus why not save this tutorial for later and pin it to Pinterest