![]() ![]() How to make hot chocolate bombs step-by-step My molds are 2 1/2″ in diameter and fit about 1 Tablespoon of the hot cocoa mix inside which is plenty when combined with the extra marshmallows and chocolate. But keep in mind that you want the amount of chocolate, hot cocoa, and marshmallow to be proportionate to how much milk you have in your mug so that the taste is not affected. I’ve seen some people use some really big molds and I understand why people like to use them because you can fit more things in them. The downside is that it takes a bit more time to hand paint each mold so if you’re making a lot, you might want to go with the acrylic mold. So I would say if you had to choose, the silicone mold is better because it’s basically foolproof. I thought that I had to use an acrylic mold to get that ultimate shine but to be honest, after decorating I’m not sure I could even tell the difference between the two. I’m going to show you how to use two molds, a silicone mold, and an acrylic mold. Don’t worry, I’m going to show you how to temper your chocolate in the microwave the easy way and it only takes 5 minutes! What mold is best for making hot chocolate bombs? Candy melts were invented to avoid tempering but the taste really suffers. It will melt at room temperature and just overall be a huge headache to work with. Un-tempered chocolate is soft, doesn’t have a shine, and has a problem holding its shape. Tempering your chocolate is really important. Heating and cooling to exact temperatures which we will track with our thermometer. ![]() Tempering just means that you are controlling the heat of your chocolate while melting it to make sure it’s as strong as possible. If you’ve never heard of tempering your chocolate or feel intimidated, don’t worry. Check the ingredients to make sure it contains cocoa butter. If you don’t have time to order some good couverture chocolate then look for some chocolate bars at your grocery store that is 65% cocoa or more. If you’re really serious about making cocoa bombs to sell, you’ll want to get some couverture chocolate which is made to melt really smoothly and use in chocolate molds. If you are going to use candy melts or another candy coating then you’ll definitely want to use the silicone mold and not the acrylic mold. Chocolate chips are also not going to work very well. You can use candy-melts but the taste is going to be more like wax and not melt very well in your hot chocolate. You want to make sure you’re using good quality chocolate that has cocoa butter in it and not too many other ingredients or the chocolate isn’t going to melt right. What chocolate is best for making hot chocolate bombs?
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