{"id":7049163866279,"title":"CHEF'N Hot Cocoa Bomb Molds","handle":"chefn-hot-cocoa-bomb-molds","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEveryone, 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!\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEnjoy homemade hot chocolate bombs with our easy-to-use molds\u003c\/li\u003e\n\u003cli\u003eThese molds can also be used for baked desserts, chocolate mousse, truffles, and more\u003c\/li\u003e\n\u003cli\u003eMade of 100% food grade, BPA-free silicone, and comes in a pack of two\u003c\/li\u003e\n\u003cli\u003eTop-rack dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\" data-mce-fragment=\"1\"\u003eTOOLS \u0026amp; INGREDIENTS\u003c\/strong\u003e\u003cbr\u003e\n\u003cp data-mce-fragment=\"1\"\u003eKitchen thermometer\u003cbr role=\"presentation\" data-uw-rm-sr=\"\" data-mce-fragment=\"1\"\u003ePastry or basting brush\u003cbr role=\"presentation\" data-uw-rm-sr=\"\" data-mce-fragment=\"1\"\u003eCupcake liners\u003cbr role=\"presentation\" data-uw-rm-sr=\"\" data-mce-fragment=\"1\"\u003eHigh-quality semi-sweet chocolate bars (Theo, Lindt)\u003cbr role=\"presentation\" data-uw-rm-sr=\"\" data-mce-fragment=\"1\"\u003eHot cocoa mix (homemade or store bought)\u003cbr role=\"presentation\" data-uw-rm-sr=\"\" data-mce-fragment=\"1\"\u003eAdditional fillings - marshmallows, sprinkles, mini chocolate chips\u003cbr role=\"presentation\" data-uw-rm-sr=\"\" data-mce-fragment=\"1\"\u003eMilk (variety of your choosing)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDIRECTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eStep 1.  Tempering the Chocolate\u003c\/b\u003e\u003c\/h3\u003e\n\u003col data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRoughly chop the chocolate and place in a heatproof bowl. Microwave for 25 seconds, then remove and stir thoroughly.  \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eContinue 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.)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003ePlease Note:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"client-generated client-generated--article article__content\" data-mce-fragment=\"1\"\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eStep 2.  Preparing the Chocolate Spheres\u003c\/b\u003e\u003c\/h3\u003e\n\u003col data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eUse a spoon or brush to evenly cover the interior of the mold with chocolate. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eNote:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eDon’t skimp on the edges or they’ll be extremely fragile.  \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eChill in the fridge for several minutes, until hardened, then apply a second coat of chocolate. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eNote:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e 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. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eAfter the second coat is applied, chill for another 5 minutes, then carefully remove the half-spheres from the mold. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eNote:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e It is important that the sides of the molds are covered well, otherwise you will have breakage when putting the spheres together. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlace the spheres in the cupcake liners or on a plate so they are easily contained.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eStep 3.  Filling \u0026amp; Assembling Hot Chocolate Bombs\u003c\/b\u003e\u003c\/h3\u003e\n\u003col data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEither warm a plate in the microwave for 2 minutes, or warm a pan on the stove over low heat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTake 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. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAdd 2 teaspoons of hot cocoa mix and a few marshmallows into the sphere.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eTake 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. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eNote:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eLine the edges up as well as you can to minimize the appearance of the seam.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eDecorate the top with your choice of melted chocolate, melted white chocolate, sprinkles, or other toppings.\u003c\/span\u003e \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eStep 4: Enjoy!\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOnce your bombs are complete, drop one into a glass of warm milk; watch as the bomb “explodes” and your hot cocoa comes to life!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"article__tags-container\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e","published_at":"2021-09-18T17:31:26-06:00","created_at":"2021-09-18T17:31:26-06:00","vendor":"CHEF'N","type":"Tools","tags":["2023_VERIFY","Brand_Chef'n"],"price":1495,"price_min":1495,"price_max":1495,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41337660801191,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"5285639","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"CHEF'N Hot Cocoa Bomb Molds","public_title":null,"options":["Default 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charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEveryone, 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!\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEnjoy homemade hot chocolate bombs with our easy-to-use molds\u003c\/li\u003e\n\u003cli\u003eThese molds can also be used for baked desserts, chocolate mousse, truffles, and more\u003c\/li\u003e\n\u003cli\u003eMade of 100% food grade, BPA-free silicone, and comes in a pack of two\u003c\/li\u003e\n\u003cli\u003eTop-rack dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\" data-mce-fragment=\"1\"\u003eTOOLS \u0026amp; INGREDIENTS\u003c\/strong\u003e\u003cbr\u003e\n\u003cp data-mce-fragment=\"1\"\u003eKitchen thermometer\u003cbr role=\"presentation\" data-uw-rm-sr=\"\" data-mce-fragment=\"1\"\u003ePastry or basting brush\u003cbr role=\"presentation\" data-uw-rm-sr=\"\" data-mce-fragment=\"1\"\u003eCupcake liners\u003cbr role=\"presentation\" data-uw-rm-sr=\"\" data-mce-fragment=\"1\"\u003eHigh-quality semi-sweet chocolate bars (Theo, Lindt)\u003cbr role=\"presentation\" data-uw-rm-sr=\"\" data-mce-fragment=\"1\"\u003eHot cocoa mix (homemade or store bought)\u003cbr role=\"presentation\" data-uw-rm-sr=\"\" data-mce-fragment=\"1\"\u003eAdditional fillings - marshmallows, sprinkles, mini chocolate chips\u003cbr role=\"presentation\" data-uw-rm-sr=\"\" data-mce-fragment=\"1\"\u003eMilk (variety of your choosing)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDIRECTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eStep 1.  Tempering the Chocolate\u003c\/b\u003e\u003c\/h3\u003e\n\u003col data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRoughly chop the chocolate and place in a heatproof bowl. Microwave for 25 seconds, then remove and stir thoroughly.  \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eContinue 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.)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003ePlease Note:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"client-generated client-generated--article article__content\" data-mce-fragment=\"1\"\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eStep 2.  Preparing the Chocolate Spheres\u003c\/b\u003e\u003c\/h3\u003e\n\u003col data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eUse a spoon or brush to evenly cover the interior of the mold with chocolate. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eNote:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eDon’t skimp on the edges or they’ll be extremely fragile.  \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eChill in the fridge for several minutes, until hardened, then apply a second coat of chocolate. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eNote:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e 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. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eAfter the second coat is applied, chill for another 5 minutes, then carefully remove the half-spheres from the mold. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eNote:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e It is important that the sides of the molds are covered well, otherwise you will have breakage when putting the spheres together. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlace the spheres in the cupcake liners or on a plate so they are easily contained.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eStep 3.  Filling \u0026amp; Assembling Hot Chocolate Bombs\u003c\/b\u003e\u003c\/h3\u003e\n\u003col data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEither warm a plate in the microwave for 2 minutes, or warm a pan on the stove over low heat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTake 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. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAdd 2 teaspoons of hot cocoa mix and a few marshmallows into the sphere.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eTake 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. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eNote:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eLine the edges up as well as you can to minimize the appearance of the seam.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eDecorate the top with your choice of melted chocolate, melted white chocolate, sprinkles, or other toppings.\u003c\/span\u003e \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eStep 4: Enjoy!\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOnce your bombs are complete, drop one into a glass of warm milk; watch as the bomb “explodes” and your hot cocoa comes to life!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"article__tags-container\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e"}

CHEF'N Hot Cocoa Bomb Molds

Product Description

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

  1. Roughly chop the chocolate and place in a heatproof bowl. Microwave for 25 seconds, then remove and stir thoroughly.  
  2. 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

  1. 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.  
  2. 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. 
  3. 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. 
  4. Place the spheres in the cupcake liners or on a plate so they are easily contained.

 

Step 3.  Filling & Assembling Hot Chocolate Bombs

  1. Either warm a plate in the microwave for 2 minutes, or warm a pan on the stove over low heat.
  2. 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. 
  3. Add 2 teaspoons of hot cocoa mix and a few marshmallows into the sphere.
  4. 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.
  5. 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!


    $14.95
    Maximum quantity available reached.

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