![]() If you encounter holes, use cool chocolate and finger to fill and smooth holes.ĭrizzle chocolate should be cool not hot to prevent melting. Thick edges prevent breaking and making seams smooth.Įdges must be even all the way around to ensure even edges with no holes. Use finger or palette knife to smooth and remove any extra chocolateĭrizzle leftover white chocolate and top as desired. Melt edges of bottom halves using a warm surfaceįill each half with 2 tablespoons of salted caramel hot chocolate mix, and 1/2 teaspoon spice mix Microwave chocolate, stir in a pinch of spice mixture (can use pre made pumpkin spice too)Ĭoat mold with first layer of chocolate, chill until solid (a few seconds)Īpply second coat focusing on thin spots and the edges and chill This step is very important because this is going to set you up for success when putting together a perfect hot chocolate ball.ġ2 tablespoons salted caramel hot chocolate Place the chocolate onto the hot cookie sheet with a piece of parchment paper over it then turn it to melt the chocolate to create a nice smooth edge. I find this to be a very safe way but there are many other options on how you can melt down the edges of your chocolate bombs. Once your chocolate is out of the mold and it's ready to be put together, you want to heat up a cookie sheet in your oven on the lowest setting. You might notice that the edges are rough and jagged but trust me this is what. Once the second coating has set, you are then able to just pop them out of the mold. Again, you want to keep your layers as thin as possible because the thinner your chocolate is the better your hot chocolate bomb will work. ![]() Once our chocolate is set, we can then go in with a second coating. I’m simply taking salted caramel hot chocolate and then adding in my special pumpkin spice spices. While the chocolate is hardening, we are going to get started on creating our pumpkin spice hot chocolate mix. Once all of the cavities are properly coated, you then want to pop them into the freezer or let it sit out to firm and harden. The trick here is to shake the mold to move the chocolate so that it fills in each space and gives you a nice even coating. If you're unable to get it perfectly smooth, no worries. Use your spoon or whatever tool you want to use to spread the chocolate around evenly and fill in any gaps as much as possible. I find that about one teaspoon of chocolate per mold for this first coating is sufficient. Once the chocolate and spices are mixed in well, we are then going to pour the chocolate into our molds. As an alternative you can purchase already mixed pumpkin spice. Gently fold this into the chocolate to give it that pumpkin spice flavor. I created my own mixture comprised of ground ginger, ground cinnamon, ground nutmeg and ground cloves. Once the chocolate is melted down, add the pumpkin spice spices. Melt down 3 cubes to fit into 3 hot chocolate bomb molds. 1 cube is enough to make 1 hot chocolate bomb. Starting off with white almond bark from Walmart this chocolate comes pre-sectioned into 12 cubes. The process for creating these hot chocolate bombs is a fairly simple one. Pumpkin Spice Hot Chocolate Bombs are the Bomb! □ Better than Starbucks, better than your mama's house, easy as pie recipe tutorial just for you!įall is in the air which means it's time to pull out all of your cozy favorites, including these pumpkin spice hot chocolate bombs. A Fall Treat That Will Leaf You Speechless. I get commissions for purchases made through links in this post.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |