Turning the mold upside down is genius. The first time I made these, I had the mold right side up and the top of the chocolate chipped like crazy when I tried to pull them out. Upside down brings the chocolate to those edges, which reinforces them so they don't break as easily. Genius.
Aye!!!! My mom and I followed your tutorial today and it came out amazing and it was also such a dope bonding experience with her. We’re now making even more. Thank you for this!
I am so happy I found your video - I was about to give up on these. I am a professional cake artist and just trying these out to add something new to my product offering. Now that I tried your method I will definitely offer these and see how it goes. Many thanks for sharing your talent!
Hello - are quantities of the ingredients just enough to make three bombs as your video shows, or is it enough to do another set ? Is it possible you could list the ingredients, amounts, in relation to how many bombs the recipe will make. Thanks - Merry Christmas!
Well done! Thank you for sharing this wonderful way to spice up our lives. Kids of all ages will enjoy this and I can't wait to try it, Again, well done!
Compound chocolate already has oil in it. It does not contain cocoa butter (which would make it real chocolate). Just gently melt the compound chocolate to a point of it being thin enough to easily and evenly coat your mould.
By far the best i have seen on chocolate bombs! I already made some and they were ok - the grandkids loved them- but I used instant hot choc powder. Next batch I'm going to try these with the ganache and cocoa powder! Thank you.
My neice has been talking about these and I think I might make a couple for her as a gift, along with all the tools and ingredients to make it herself! These look amazing!
They look beautiful. I've been making them as well. I was wondering if you wouldn't mind telling me what brand chocolate you used in this video. Thanks!
Honestly i've watching a lot of chocolate bomb vdo so far but i would say i like your vdo the most. You have shared a lot of useful techniques and the way to create the nice n tasty bomb. Thanks a lot.
Very Good but we do it a bit different in the UK. The ganache we just use 50% Chocolate and 50% Cream (no butter and still tastes brilliant). For Caramel Sauce, Just either burn the sugar and then add water or add the water and sugar stir and when it turns golden brown add some more water (watch for splashing) stiring all the time and then put off the hob to cool down and then add the cream.Otherwise Brillaint. I tend to just use a hot knife for the edges to take of the rough edge but your way is well cool too.
I apologize if it’s been asked... there are so many comments to go through! Lol I’m curious as to whether or not the ganache ends up setting rather than staying runny, and how long would you say the shelf life is of these (refrigerated or not)?
I loved this video. I search high and low to find a tutorial on how to make these and not just use the typical hot cocoa powder. Yours is the winner. I just have one question. Since they contain ganache which is made with heavy cream, do they need to be refrigerated until they are used? I want to make these for 2 of my grandchildren whose birthdays are coming up in February.,
Finally, someone used some good quality ingredients and not just powder. Can you use some good chocolate with the candy melt shell for flavor, as well?
Yes quality ingredients make such a difference! I used compound chocolate for the shells...I wouldn’t mix different kinds but you could use tempered good quality chocolate instead!
@@niwichlaz2529 I have the same preference as you. However, good quality chocolate did make a big difference in taste & texture but they may not be that easy to get locally. I was thinking to get some good chocolate bars like at least Lindt brand to grate or grind it in a grinder to make powder instead. In my opinion, when you have a cup of good quality hot chocolate, you definitely will feel the fulfillment. You will definitely want more. The lower quality ones, no matter how many cups are in front of you, you may not treasure it that much. Chocolate, basically is a guilty treat. Why not take the one with fulfillment of that guilt instead of the low quality ones. It's all up to you to take the fulfillment of guilt or the plain guilt.😝🍫
Actually you can buy good quality chocolates in powdered form, too. I understand you’re point. Just letting you know, in case you didn’t that you can get good quality Dutch and other chocolates in powdered form I case you ever need it. I made my bombs using expensive Dutch chocolate and they were delicious, but I’m excited to try it this way, too. :)
Meeeeessssssmeeeerrriiiiiisssssiiiing I hope you this long repeated word was able to convey how mesmerising this hot chocolate bomb and the whole process of making it.. thank you for posting it. 🌹
wow is that good or what!!! my problem with this is not so much having hot cocoa around but i would def eat the chocolate that i have in bulk, if i could kick that, i would have all the sweets to make the bombs around. so ill just do holidays.
I love these tips! Is it possible to use hot fudge and caramel sauce (that come in jars) if we want to do more than coco mix but less than making the chocolate and caramel sauces?
Wow. First of all, I love the recipe and the concept! It's magical and amazing. Secondly, the ingredients are high quality and not like the others who just put in cocoa powder and 4 marshmallows 😂. Thirdly, I love the way you explained everything, it's easy tof follow and entertaining to listen and watch. Fourthly, I love your personality and how much fun you have while making these videos. So in conclusion, you earned yourself another subscriber. 😊
@@ssscrubs7774 Sure! I said all the quantities in the voiceover but I think I talk too fast 😂. I used 1/2 cup sugar, 1 tbsp water, 3 tbsp butter, 1/4 cup whipping cream, and a generous pinch of salt and splash of vanilla (I just eyeball those)
So much fun! Your bombs are really the prettiest and most gourmet that I've seen on RUclips. Ganache makes it so much richer and more flavourful. Where did you get your molds and what is the diameter of the semi circles? Thank you!
Should I refrigerate these when I make them? There’s dairy in them, so I’m not sure if they should sit at room temperature for days on end. Great video, thanks! 💖
If you're in a rush, it'd probably be better to use the fridge. But if you want you can let it sit at room temp (it would probably take 10-25 mins depending on how warm the room is).
@@chiakinanami7101 Actually, I meant after they are made. The ganache and the caramel have dairy, which can spoil if left at room temperature for days or weeks at a time.
Keep them in the fridge, but keep them in an airtight container, because otherwise they could absorb odors from all the other foods, and condensation could collect on the surface, making them less shiny.
Girl, you have a new follower. I am following you on Tik Tok, as well. This is SO amazing!!! I LOVE the recipes! Thank you for sharing. My mold will be in today. I am so excited!!! 😁
Hi! Thanks for the sub! 💕 I buy mine in bulk at Save on Foods (in Canada)...try either the baking or bulk section of grocery stores, it’s often called “melting wafers”. Hope that helps :)
@@camillechameleon7641 I actually find compound chocolate to taste a lot better than candy melts...For something like this I wouldn’t recommend candy melts unless you’ve tried them and know you like the taste :)
absolutely amazing absolutely beautiful I just got my mold the other day and the only chocolate I had on hand were chocolate morsels it was a disaster the molds started melting the minute I touch them and they just were not even some spots were very thin it was just a true disaster I’m hoping to try again with the compound candy melts maybe that was the issue also it was my first time LOL definitely will try your method did you give them a second Coat? Right tutorial and the ganache I’m assuming you had to wait till it completely cooled before adding it to the mold
If you see this, can you tell us where you got your glass with the handle. Looking on Amazon and so far not finding anything similar with a handle. Thanks! Outstanding video. Thanks for sharing it!
Thank you! I actually didn't buy it, my parents got it 5+ years ago so I have no idea where it's from. I recently bought a clear mug with a handle from Ikea but it's a lot smaller, so not as ideal for this but it still works!
These are very pretty chocolate bombs. I just hate to see you make all of those wonderful yummy fillings out of good Callabaut chocolate but use compound chocolate to make the shell. I realize that the compound chocolate is easier to work with, costs less, and doesn’t melt in your hands as easily but for that same reason it won’t melt as nicely or have the same richness in flavor in the drink. I guess I’m a chocolate snob but I just think if your going to use the good stuff use it on everything. If I was going to make a cocoa bomb with compound chocolate then I would fill it with powdered cocoa and jar caramel sauce inside. I wanted to also mention, when you were making the caramel you should have mentioned that when you are cooking the sugar syrup you really need to watch the syrup and not let it get too dark because it can become bitter and ruin your caramels taste. It can go from good tasting to bitter really quickly. I’m a professional candy maker and Even though I have made caramel millions of times I’ve made this mistake before because I wasn’t watching my sugar syrup when it was cooking. I other words, don’t take your eyes off the syrup when your making caramel.
Could you please tell me what type of melts that you used on the shell of your bombs? I know you said it was compound chocolate, but wasn’t sure which kind. I know what you used inside. Thanks so much for this really good video! Your bomb did turn out so pretty and I’m sure it tasted great too. I’m just getting started this week so I’ll be looking for more of your great videos. 🌺
Amazing. Well done... I’m having such trouble with my milk chocolate, melting instantly in my hands & not coming out as shiny. 😓 I will try a different brand.
I had the same issue but the chocolate is melting in your hands because you haven't tempered the chocolate properly. If you use the candy melts that this lady is using you won't need to temper them so won't have that issue. If properly tempered the chocolate will be shiny and have a good crack when you snap it and won't melt In your hands.
@@sally5608 It called edible glitter...luster dust. It must be labeled approved by FDA on itnor it is unsafe to eat. It is anywhere from $5-9 a small bottle/jar
Hi thanks for the recipe, I made few chocolate bombs and after 4 days the chocolate turned whitish and had bubbly texture, don’t know y? Can you help me plz? How do I store these bombs? I have a few orders this Christmas and want them to look shinny like they look when I made them.
Thank you! With the ganache the bombs need to be refrigerated and should last about a week, with just powder (no ganache or caramel) they don't need to be refrigerated and would have quite a long shelf life...at least a couple weeks I'd guess.
It looked sooooooo....yummy hot chocolate bomb. Definitely I'll make it as Christmas gifts this year. I prefer both chocolate & the caramel in powder form. Will it work if I grind some caramel brittle & mix it with hot chocolate powder? Of course, I won't forget about the little pillowy guys, marshmallows. Thank you for sharing!
Hi Aresa, What do you make delicious choco bombs! now I also made the chocolate spread that you also made for the bomb. Whipped cream with chocolate. But how long will this last? Do you know that? Regards, Martine
in what ratio? I always have trouble getting caramel to come out quite right when it's just sugar and water, it's always too hard, granulated, or watery.
Hi, love your video. Just one question, I been trying to make these, but they keep melting in my hands once that I take them out from the mold (I been using milk chocolate). Help!!!
Hi, I watched another tutorial and they did incremental melting in he mircowave like 10 sec, stir, 5 sec, stir . etc, How long do you microwave and do you just do once?
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Turning the mold upside down is genius. The first time I made these, I had the mold right side up and the top of the chocolate chipped like crazy when I tried to pull them out. Upside down brings the chocolate to those edges, which reinforces them so they don't break as easily. Genius.
i know i kept melting down the sides when i got chips, but they turned out uneven but still good for work
You should do the sides twice for the sphere's and heart shapes.
Aye!!!! My mom and I followed your tutorial today and it came out amazing and it was also such a dope bonding experience with her. We’re now making even more. Thank you for this!
So happy to hear that!! 😊
Wow! I learn something new everyday. Thank you.
I am so happy I found your video - I was about to give up on these. I am a professional cake artist and just trying these out to add something new to my product offering. Now that I tried your method I will definitely offer these and see how it goes. Many thanks for sharing your talent!
So happy to hear that! :)
Love the gold splatter trick
Hello - are quantities of the ingredients just enough to make three bombs as your video shows, or is it enough to do another set ? Is it possible you could list the ingredients, amounts, in relation to how many bombs the recipe will make. Thanks - Merry Christmas!
Loved seeing the bomb open up…Nice touch on the video
Love your tutorial. I'm about to make some in the next day or so. thanks
Well done! Thank you for sharing this wonderful way to spice up our lives. Kids of all ages will enjoy this and I can't wait to try it, Again, well done!
1:15 which compound chocolate is your fav to use? Do you add any oil to it?
Compound chocolate already has oil in it. It does not contain cocoa butter (which would make it real chocolate). Just gently melt the compound chocolate to a point of it being thin enough to easily and evenly coat your mould.
genius!!! really beautiful cup, one of the best chocolate bomb videos and i watched quite a few!!! excellent job.
Thank you!! 😊
Probably because she uses compound chocolate which isn't really chocolate as it does not contain cocoa butter and doesn't taste as good.
Best recipe I've seen so far!
Thank you!! 😊
Yep, you were doing it the right way making ur own ganache. Cool thx.
By far the best i have seen on chocolate bombs! I already made some and they were ok - the grandkids loved them- but I used instant hot choc powder. Next batch I'm going to try these with the ganache and cocoa powder! Thank you.
Thank you! Yes try the ganache, tastes so good! 😊
I put a vanilla meringue in mine, so good!
This sounds yummy! Would you mind sharing how you do this??
@@beverlyjones7627 I just make some regular vanilla meringue and pop em in like marshmallows! ☺️
Wow first video of chocolate bombs ive ever seen and probably the only video ill see looks amazing..im subscribing to your channel 😋
Thank you! And thanks for subscribing! 💕
My neice has been talking about these and I think I might make a couple for her as a gift, along with all the tools and ingredients to make it herself! These look amazing!
Thank you! Hope she enjoys them! 😊
They look beautiful. I've been making them as well. I was wondering if you wouldn't mind telling me what brand chocolate you used in this video. Thanks!
It says in description. Callebaut
How long would theese last after making them.. would i be able to make and stire for a week or so before actually putting into the milk to drink?
Honestly i've watching a lot of chocolate bomb vdo so far but i would say i like your vdo the most. You have shared a lot of useful techniques and the way to create the nice n tasty bomb. Thanks a lot.
Happy to hear that, thank you!
Hello! If i want give this as christmas gift, how should I store it? Does it have to be in the fridge?
I was going to ask the same thing.
if you want to store it, you should keep it in the fridge for a few days (up to 4 days in my opinion).
Hi! Yes keep it in the fridge..should last about a week in there :)
Thanks everyone! 😊 💕
Very Good but we do it a bit different in the UK. The ganache we just use 50% Chocolate and 50% Cream (no butter and still tastes brilliant). For Caramel Sauce, Just either burn the sugar and then add water or add the water and sugar stir and when it turns golden brown add some more water (watch for splashing) stiring all the time and then put off the hob to cool down and then add the cream.Otherwise Brillaint. I tend to just use a hot knife for the edges to take of the rough edge but your way is well cool too.
You ever add the culinary crystals? They fiz when you add the bomb to the water or milk
I apologize if it’s been asked... there are so many comments to go through! Lol I’m curious as to whether or not the ganache ends up setting rather than staying runny, and how long would you say the shelf life is of these (refrigerated or not)?
I loved this video. I search high and low to find a tutorial on how to make these and not just use the typical hot cocoa powder. Yours is the winner. I just have one question. Since they contain ganache which is made with heavy cream, do they need to be refrigerated until they are used? I want to make these for 2 of my grandchildren whose birthdays are coming up in February.,
Thank you! Yes they need to be kept in the fridge. Hope you and your grandkids enjoy them 😊
Thank you! These look mahvelous! I think some of the best on the internet! Happy Holidays!
Thank you so much! Happy holidays to you too! 😊
Finally, someone used some good quality ingredients and not just powder. Can you use some good chocolate with the candy melt shell for flavor, as well?
Yes quality ingredients make such a difference! I used compound chocolate for the shells...I wouldn’t mix different kinds but you could use tempered good quality chocolate instead!
i like the powder more it’s simple and cheap but good so don’t be hating
@@niwichlaz2529 I have the same preference as you. However, good quality chocolate did make a big difference in taste & texture but they may not be that easy to get locally. I was thinking to get some good chocolate bars like at least Lindt brand to grate or grind it in a grinder to make powder instead. In my opinion, when you have a cup of good quality hot chocolate, you definitely will feel the fulfillment. You will definitely want more. The lower quality ones, no matter how many cups are in front of you, you may not treasure it that much. Chocolate, basically is a guilty treat. Why not take the one with fulfillment of that guilt instead of the low quality ones. It's all up to you to take the fulfillment of guilt or the plain guilt.😝🍫
Callbaut also has callet drops for melting, not just the big blocks she cut with the knife.
Actually you can buy good quality chocolates in powdered form, too. I understand you’re point. Just letting you know, in case you didn’t that you can get good quality Dutch and other chocolates in powdered form I case you ever need it. I made my bombs using expensive Dutch chocolate and they were delicious, but I’m excited to try it this way, too. :)
A lot of people say to NOT use compound chocolate, why do you prefer it? Is it better to work with?
Compound chocolate doesn’t need to be tempered. Just melt and use. I use Merkens brand and it has a really good flavor.
Do the have to be used right away or How long can these be stored with the caramel and ganache?
Meeeeessssssmeeeerrriiiiiisssssiiiing I hope you this long repeated word was able to convey how mesmerising this hot chocolate bomb and the whole process of making it.. thank you for posting it. 🌹
Thank you so much! 😊
@@Areesa most welcome 🌹
You make it look so easy - looks really creamy and yummy
Thank you! 😊
@@Areesa goxnxm
As both the ganache and the salted caramel are made with dairy, do these need to be stored in the refrigerator? Thanks.
wow is that good or what!!! my problem with this is not so much having hot cocoa around but i would def eat the chocolate that i have in bulk, if i could kick that, i would have all the sweets to make the bombs around. so ill just do holidays.
Who disliked this, and why?? This recipe looks amazing, I can't wait to try it!!
Thank you so much! 😊
Apparently 18 people disliked this video. So I guess 18 people don't like good recipes. Savages I say! Savages!
@@purrlionpony9317 Clearly 😂
The Grinch lives and has a tribe. :(
Well, I didn't dislike it, but I can't believe that the cocoa is just going to dissolve. I think it is going to float to the top in lumps.
How long do they last once made if you wrap them in cellephane please I want to give them as gifts but don't want them turning white xx
I made these today and they are the bomb 💣!!! So much better than hot cocoa in a package !
Haha thank you! So glad you enjoyed them! 😊
Thanks so much for the yummy recipes and yes, that was very satisfying to watch! So grateful I found you! Hugs!
Oooh this is a new twist on it! I cant wait to try with ganache
Hope you enjoy it!!
They're awesome! 🤩Thank you.
Awesome. I love that you make your own ganache and caramel. Your tutorial is the best I have seen. Thank you 😊
Thanks so much! 😊
I finally found a video where the hot chocolate bomb just dispersed than pouring milk over it. This is how I would do it ! 😆
Omg thank you for sharing this recipe looks amazing. Can't wait to try this
I love these tips! Is it possible to use hot fudge and caramel sauce (that come in jars) if we want to do more than coco mix but less than making the chocolate and caramel sauces?
Yes that should work! 😊
Wow. First of all, I love the recipe and the concept! It's magical and amazing. Secondly, the ingredients are high quality and not like the others who just put in cocoa powder and 4 marshmallows 😂. Thirdly, I love the way you explained everything, it's easy tof follow and entertaining to listen and watch. Fourthly, I love your personality and how much fun you have while making these videos. So in conclusion, you earned yourself another subscriber. 😊
Thank you so much!! So happy to hear that and to have you as a new subscriber! 😊
@@Areesasupport.google.com/local-guides#topic=
Maybe they only do that because that’s all they can afford to buy at that time but want to try them??
yours are the best and prettiest bombs I've seen! Stealing that gold dust technique.
Thank you!! Yesss try it, one of my favourite techniques!
What brand gold dust is that? 😍😍😍
@@ssscrubs7774 Sweet Sticks! I highly recommend it if you can find it
@@Areesa thank you! Do you mind posting the recipe for the salted caramel? I can’t tell how much butter and cream, etc you used. Thank you!!!
@@ssscrubs7774 Sure! I said all the quantities in the voiceover but I think I talk too fast 😂. I used 1/2 cup sugar, 1 tbsp water, 3 tbsp butter, 1/4 cup whipping cream, and a generous pinch of salt and splash of vanilla (I just eyeball those)
AWESOME AND SO CREATIVE LOVE THE WAY YOU DO SO NICE AND LOOKS DELICIOUS
Thank you!! 😊
@@Areesa ❤
So much fun! Your bombs are really the prettiest and most gourmet that I've seen on RUclips. Ganache makes it so much richer and more flavourful. Where did you get your molds and what is the diameter of the semi circles? Thank you!
Thank you so much! I got my mold locally years ago, you can try Amazon I’ve seen them on there. Mine are 2.75in. Hope that helps!
Should I refrigerate these when I make them? There’s dairy in them, so I’m not sure if they should sit at room temperature for days on end. Great video, thanks! 💖
If you're in a rush, it'd probably be better to use the fridge. But if you want you can let it sit at room temp (it would probably take 10-25 mins depending on how warm the room is).
@@chiakinanami7101 Actually, I meant after they are made. The ganache and the caramel have dairy, which can spoil if left at room temperature for days or weeks at a time.
@@milkteanomnom Ohhh. Sorry. You could probably store them for around 3-4 days. (IN THE FRIDGE)
Thank you! Yes, keep them refrigerated...they should last about a week in the fridge 😊
Keep them in the fridge, but keep them in an airtight container, because otherwise they could absorb odors from all the other foods, and condensation could collect on the surface, making them less shiny.
Girl, you have a new follower. I am following you on Tik Tok, as well. This is SO amazing!!! I LOVE the recipes! Thank you for sharing. My mold will be in today. I am so excited!!! 😁
Thank you so much!! Have fun experimenting with the new mold! 😊
@@Areesa You're very welcome. 💖
How are these stored? Do they have to be placed in the frig?
how does the chocolate and caramel not dissolve the chocolate shell? Do they stay liquified after melting?
Should these be stored in the fridge? How long are they good for?
Yes, keep them in the fridge...should last up to a week.
Hi new subbie.. where do I get the compound chocolate from? I love your recipe! So awesome 👏🏽 ♥️🎄♥️
Hi! Thanks for the sub! 💕 I buy mine in bulk at Save on Foods (in Canada)...try either the baking or bulk section of grocery stores, it’s often called “melting wafers”. Hope that helps :)
They are also know as candy melts and you can get the at most stores and supermarkets like Micheals and Walmart 😊 hope this helps
@@camillechameleon7641 I actually find compound chocolate to taste a lot better than candy melts...For something like this I wouldn’t recommend candy melts unless you’ve tried them and know you like the taste :)
@@camillechameleon7641 yea candy melts aren't the same thing candy melts have allot of wax in them ❤️
Is Compound chocolate called that in the store, and does it have cocoa butter still?
Omg I love this hot cocoa bomb video so much and I understood everything you said! This video makes me happy. ❤❤❤❤
Aww thank you! So happy to hear that ❤️
absolutely amazing absolutely beautiful I just got my mold the other day and the only chocolate I had on hand were chocolate morsels it was a disaster the molds started melting the minute I touch them and they just were not even some spots were very thin it was just a true disaster I’m hoping to try again with the compound candy melts maybe that was the issue also it was my first time LOL definitely will try your method did you give them a second Coat? Right tutorial and the ganache I’m assuming you had to wait till it completely cooled before adding it to the mold
If you see this, can you tell us where you got your glass with the handle. Looking on Amazon and so far not finding anything similar with a handle. Thanks! Outstanding video. Thanks for sharing it!
Thank you! I actually didn't buy it, my parents got it 5+ years ago so I have no idea where it's from. I recently bought a clear mug with a handle from Ikea but it's a lot smaller, so not as ideal for this but it still works!
Did you also use Callebaut for the balls? Or just the ganache?
Awesome what is the chocolate your using never heard of it
Callebaut chocolate
What can you use in place of liquor to mix the luster dust with for the outside of the bomb?
What kind of chocolate did you use in the ganache and where did you buy it??
I am so excited to make these.
I linked the chocolate in the description! Hope you enjoy them 😊
This was satisfying to watch.. thank you
Hi live your video, it's summer up in Auss can we leave them in the fridge till we able to use them making them as gifts
Thank you! Yes keep them in the fridge!
Hi! Why do you use vodka with the luster dust??? I don’t mind I was just wondering 💭
It’s made for vodka not water vodka is used in cake decorating all the time don’t worry you will never taste it not enough
@@SuperTamig ok cool! Thank you 😊
Mais uma Grande aula de fábrica Bombom
Love the recipe but can you tell me how many ounces of warm milk to stir the bomb in please?
Thank you! My cup of milk was around 12oz.
Hi, Areesa! Do these bombs need to be refrigerated for a few days before actually using? Will the chocolate crack if these are refrigerated?
Hi! You can store these in the fridge for up to a week, I've never had issues with them cracking in there :)
These are very pretty chocolate bombs. I just hate to see you make all of those wonderful yummy fillings out of good Callabaut chocolate but use compound chocolate to make the shell. I realize that the compound chocolate is easier to work with, costs less, and doesn’t melt in your hands as easily but for that same reason it won’t melt as nicely or have the same richness in flavor in the drink. I guess I’m a chocolate snob but I just think if your going to use the good stuff use it on everything. If I was going to make a cocoa bomb with compound chocolate then I would fill it with powdered cocoa and jar caramel sauce inside.
I wanted to also mention, when you were making the caramel you should have mentioned that when you are cooking the sugar syrup you really need to watch the syrup and not let it get too dark because it can become bitter and ruin your caramels taste. It can go from good tasting to bitter really quickly. I’m a professional candy maker and Even though I have made caramel millions of times I’ve made this mistake before because I wasn’t watching my sugar syrup when it was cooking. I other words, don’t take your eyes off the syrup when your making caramel.
Could you please tell me what type of melts that you used on the shell of your bombs? I know you said it was compound chocolate, but wasn’t sure which kind. I know what you used inside. Thanks so much for this really good video! Your bomb did turn out so pretty and I’m sure it tasted great too. I’m just getting started this week so I’ll be looking for more of your great videos. 🌺
Make sure you cool down your ganache and caramel to cold so it doesn’t melt the chocolate shell!
@@erinbelzile531 , so appreciate your reply
Amazing. Well done... I’m having such trouble with my milk chocolate, melting instantly in my hands & not coming out as shiny. 😓 I will try a different brand.
Thank you! Definitely try using compound chocolate (also called melting wafers)...it won’t melt as easily in your hands and comes out very shiny 😊
I had the same issue but the chocolate is melting in your hands because you haven't tempered the chocolate properly. If you use the candy melts that this lady is using you won't need to temper them so won't have that issue. If properly tempered the chocolate will be shiny and have a good crack when you snap it and won't melt In your hands.
What can we substitute for gold dust/splatter if we dont have vodka or we want an alcohol free chocolate? Ty
Great video. Super helpful. I have been buying these, now want to make them.
Thank you! So happy to hear that 😊
Wow this looks so yummy and very beautiful presentation.
Thank you! 😊
Me encanta este video.
It would be helpful if you left a list of what you used and where you got it.
Amazon
What kind of gold glitter?
@@sally5608 It called edible glitter...luster dust. It must be labeled approved by FDA on itnor it is unsafe to eat. It is anywhere from $5-9 a small bottle/jar
Do you have to use the vodka to mix the powder?
Hi thanks for the recipe, I made few chocolate bombs and after 4 days the chocolate turned whitish and had bubbly texture, don’t know y? Can you help me plz? How do I store these bombs? I have a few orders this Christmas and want them to look shinny like they look when I made them.
Best hot chocolate bomb recipe I've seen so far
Thank you!
Great job thanks for sharing
love the gold sprinkles
Thank you!
Can we talk about how she didn’t drink the cup she was holding in the WHOLE video 😂😂
I was talking lol...didn't think anyone would want to watch me sit there drinking my hot chocolate 😂. I drank it after
@@Areesa idk why I thought it was a cold one
I really wanna try this stuff one day. Looks bloody amazing.
Thank you!
Love how classy these look.I'd love to do the gold splatter without alcohol for halal reasons, can you pl suggest what else could work?
Hope it's not too late but I've heard that lemon extract works as well :)
Do the bombs not melt when you pour the ganache and caramel in them (or have they totally cooled down?)
The ganache and caramel need to be at room temperature so they don't melt the chocolate!
Looks great! How long do you think the shelf life is for the bombs with the ganache in it vs powder?
Thank you! With the ganache the bombs need to be refrigerated and should last about a week, with just powder (no ganache or caramel) they don't need to be refrigerated and would have quite a long shelf life...at least a couple weeks I'd guess.
B
It looked sooooooo....yummy hot chocolate bomb. Definitely I'll make it as Christmas gifts this year. I prefer both chocolate & the caramel in powder form. Will it work if I grind some caramel brittle & mix it with hot chocolate powder? Of course, I won't forget about the little pillowy guys, marshmallows. Thank you for sharing!
Thank you!! Yes that's a great idea...I think it should work 😊
Deu até água na boca
Hi Aresa,
What do you make delicious choco bombs!
now I also made the chocolate spread that you also made for the bomb.
Whipped cream with chocolate.
But how long will this last? Do you know that?
Regards, Martine
Hi! They need to be kept in the fridge and should last up to a week!
I make caramel by using corn syrup, water and sugar. For me it's faster, easier and just as good as the method you used in this video.
in what ratio? I always have trouble getting caramel to come out quite right when it's just sugar and water, it's always too hard, granulated, or watery.
I have been challenging myself with hard to make baking and treats. For my 7 kids, this will be my next hit! Daddy bakes too 😉
That's great! Hope you all enjoy these!
Hi, love your video. Just one question, I been trying to make these, but they keep melting in my hands once that I take them out from the mold (I been using milk chocolate). Help!!!
Use compound chocolate, they won't melt in your hands.
Thank you! Using compound chocolate or tempered chocolate should prevent that!
Thank goodness you don’t have the hideous stiletto nails and went for a reasonable shape and colour! Stunning!
Hi, I watched another tutorial and they did incremental melting in he mircowave like 10 sec, stir, 5 sec, stir .
etc, How long do you microwave and do you just do once?
It depends on your microwave, but I usually do 30 seconds then stir and do another 15-30 sec depending on how much chocolate I'm using.
What is the shelf life of the complete bombs and how should they be stored?
Amazing! Thank you!
Really nice video. Thanks so much. I'll have to try these. Blessings to you.
This is the best tutorial for hot cocoa bombs ✔️
Thank you!! 😊
Hey how long did it take you to clean up the caramel
I was wondering that too....
Haha actually not as long as you'd think...just scraped it right up!
@@Areesa ah ok
Do you have the link to the mold?
Could you tell me what size mold did you use
Those chocolate bombs look so yummy and elegant 👏👏😋😋.
I adore this recipe
Can you provide a source or brand name for that conical cup, which is perfect for these bombs? Thanks.