Snickers Hot Chocolate Bomb : Unique hot chocolate bomb recipe (2024)

FAQs

What chocolate is best for hot chocolate bombs? ›

The Best Chocolate - Semi-sweet couverture chocolate or high quality bar chocolate. Not candy melts, chocolate chips or candy coating. Hot Chocolate Bomb Mold - Silicone molds or acrylic molds work well. Silicone is the easiest but takes longer.

While you can technically use water instead of milk to melt the hot cocoa bombs, we do not recommend this as it may result in a less rich and flavorful hot chocolate. If you prefer a more diluted hot chocolate, however, feel free to experiment with different liquids and adjust the amount of bomb used accordingly.

Mix together equal parts dry milk powder & granulated sugar to create your white hot cocoa mix. Add 1/2-1 teaspoon of powdered pink or blue powdered food coloring. After the first layer of coating has set at room temperature, apply a second layer just like what was previously done.

The reason your compound chocolate is cracking when you take it out of the mold is most likely because it's too thin. Try to make sure that you use enough chocolate that I indicate in the tutorial above and make sure it's definitely set by allowing the mold to rest in the fridge for at least 10 minutes.

For dark chocolate, reheat to 88-90°F (31-32°C). For milk or white chocolate, reheat to 86-88°F (30-31°C). Coat the Molds: Carefully pour the tempered chocolate into your half-sphere silicone molds – approximately 2 tablespoons per cavity.

Yes, you can use coffee instead of milk to make hot chocolate bombs if you want to create a coffee-flavored variation. This can be a great option for coffee lovers who enjoy the combination of coffee and chocolate. Simply place the hot chocolate bomb in a mug, just like you would with hot milk.

Yes, but it depends on what look you're going for. No mold required. Trust me when I say I tried all the ways to make hot chocolate bombs without a mold (a plastic-wrapped egg, empty plastic Easter eggs, an orange) and paper cupcake liners are by far the easiest with the best results.

So pulling it all together using this example, at a minimum you should charge $1.66 per cocoa bomb if you want to make any profit at all. Don't forget…the foundation of your price is your cost. So… make sure you get to the bottom of your cost before you set a price.

If you overheat the chocolate you'll get a dull finish or patchy stains all over your hot chocolate bombs and if that happens I'll show you how to fix it later in this tutorial. As you stir, any lumps will melt a bit more.

Choosing your chocolate

Chocolate melts faster the higher the percentage of cocoa butter and fat, so dark chocolate melts the fastest. Once melted, it's glossy and has a good viscosity. Good-quality dark chocolate with no less than 70 per cent cocoa solids will leave you with a darker, richer flavour.

Can I use Hershey bars for cocoa bombs? ›

HERSHEY'S Milk Chocolate Bars (I bought 10 bars to melt down) Hot chocolate bomb mold (You can buy online or pick-up at any crafting store in the baking section.) Hot cocoa mix. An array of your favorite Hershey Candies.

When you find a recipe that calls for melted chocolate chips, reach for Ghirardelli Semi-Sweet Chocolate Chips. Our Test Kitchen team found that these chips melted down very easily and had a super creamy texture.

What is the best chocolate for tempering? We would recommend using high quality bars of chocolate or couverture chocolate. The latter melts quicker due to a higher cocoa mass, and is normally available as large buttons. If using bars, finely chop the chocolate with a serrated knife as this will melt more evenly.