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CHEF’N Hot Cocoa Bomb Molds

Original price was: $14.95.Current price is: $5.98.

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Everyone, please – keep calm and chocolate bomb on, with our new Hot Cocoa Bomb Molds. Make a wonderful, chocolatey sphere, add in your favorite hot cocoa mix, pour warm milk over and watch your tasty treat come to life!

  • Enjoy homemade hot chocolate bombs with our easy-to-use molds
  • These molds can also be used for baked desserts, chocolate mousse, truffles, and more
  • Made of 100% food grade, BPA-free silicone, and comes in a pack of two
  • Top-rack dishwasher safe

TOOLS & INGREDIENTS

Kitchen thermometer
Pastry or basting brush
Cupcake liners
High-quality semi-sweet chocolate bars (Theo, Lindt)
Hot cocoa mix (homemade or store bought)
Additional fillings – marshmallows, sprinkles, mini chocolate chips
Milk (variety of your choosing)

DIRECTIONS

Step 1.  Tempering the Chocolate

  • Roughly chop the chocolate and place in a heatproof bowl. Microwave for 25 seconds, then remove and stir thoroughly.  
  • Continue to heat the chocolate in 15-second intervals, stirring thoroughly in between warming sessions, being sure to scrape the sides and bottom of the bowl. Ensure the chocolate does not exceed a temperature of 91°F. (You can also accomplish this with a double broiler.)

    • Please Note: It is imperative that you keep your chocolate between 87°F and 91°F, as this is the ideal temperature for manipulation. If the chocolate becomes too cool or too hot, you can expect streaky results.

    Step 2.  Preparing the Chocolate Spheres

  • Use a spoon or brush to evenly cover the interior of the mold with chocolate. Note: Don’t skimp on the edges or they’ll be extremely fragile.  
  • Chill in the fridge for several minutes, until hardened, then apply a second coat of chocolate. Note: If you cool your silicone mold in the freezer ahead of time, the chocolate will cool quicker as it is applied, and will allow you to coat the sides easier. 
  • After the second coat is applied, chill for another 5 minutes, then carefully remove the half-spheres from the mold. Note: It is important that the sides of the molds are covered well, otherwise you will have breakage when putting the spheres together. 
  • Place the spheres in the cupcake liners or on a plate so they are easily contained.

    •  

    Step 3.  Filling & Assembling Hot Chocolate Bombs

  • Either warm a plate in the microwave for 2 minutes, or warm a pan on the stove over low heat.
  • Take one half-sphere and briefly touch the edge against the surface of the warm plate or pan to make a smooth edge, just long enough to leave a melted chocolate ring. 
  • Add 2 teaspoons of hot cocoa mix and a few marshmallows into the sphere.
  • Take another half-sphere and very briefly melt the edge of that on the warm plate or pan, then press carefully but firmly to the half-sphere you have filled. Note: Line the edges up as well as you can to minimize the appearance of the seam.
  • Decorate the top with your choice of melted chocolate, melted white chocolate, sprinkles, or other toppings. 

    • Step 4: Enjoy!

    Once your bombs are complete, drop one into a glass of warm milk; watch as the bomb “explodes” and your hot cocoa comes to life!

    Dimensions & Capacities

    Materials

    Glaze Imperfections

    Use & Care Instructions

    Warranty

    Country of Origin

    California Prop 65 / AB1200 Warning

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