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Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
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The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
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Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
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Christmas chocolate bombs for adding to hot milk as a chocolate drink

10 Liked
 

Hot chocolate bomb

What are chocolate bombs? It's relatively easy to explain. Chocolate bombs are actually nothing more than balls of chocolate filled with drinking cocoa powder and other ingredients. You simply put them in hot milk, which melts the fine layer of chocolate and the cocoa powder appears, dissolves and you have a delicious drinking cocoa. You may have seen the odd chocolate bomb on Instagram or Pinterest. These balls are often made with silicone moulds. Although it may seem easier, silicone moulds are not actually a solution when it comes to working with chocolate. In this blog post, we'll show you how to make these chocolate bombs properly and, above all, that it's not that difficult. All you need is well-tempered couverture, a few cocoa butter colours and a good mood!

Most important key data

Quantity: 8 pieces

Difficulty level: Medium

Shelf life: 3 months

Chocolate shell

Couverture | dark, tempered300 g
Cocoa butter colours | of your choicelittle

Chocolate filling

Chocolate powder6 TABLESPOONS
Gingerbread spice2 TSP
Marshmallow | mini60 g

Production of the chocolate shell

If you are working with cocoa butter paint, we recommend that you always have a bowl of warm water to hand. This allows you to keep the colours nice and fluid. This is particularly practical if you are working with several colours in different stages. However, the water should never be hotter than 45 degrees, otherwise the cocoa butter will crack. If you want to melt the cocoa butter in the microwave, set it to a low wattage and preferably heat the colour in several small intervals.

Once the colours are liquid and you have thoroughly polished the mould with kitchen paper, you can finally start decorating the mould. To do this, pour some of the cocoa butter colour onto a tablespoon and quickly run a brush over the edge of the spoon. This will create small splashes of colour on the mould. You can vary the size of the colour blobs slightly by adjusting the speed and size of the brush. Repeat these steps with all the colours you want to use (we used dark gold, pearl blue, honey gold, Tiffany blue and white for the paint splashes). Then turn the mould 180 degrees. But not from top to bottom, but simply turn it on the table surface so that the side that previously received virtually no splashes can now also be stained with the colour. You will then have to repeat all the previous steps.

As soon as the balls are covered with paint to your satisfaction, you need to wipe the mould once or twice on kitchen paper to remove the excess paint. If you still have a lot of paint residue, you can go back into the gaps between the moulds with a paper towel and clean them more. However, you can only do this for as long as the colour is still liquid. Then leave the mould to stand for at least 10 minutes so that the paint can dry well before the next step.

Once the blobs of colour have dried sufficiently, you can move on to the next step. You now need to paint the Christmas baubles completely with cocoa butter paint. You can either use an airbrush for this step, which is specially designed for cocoa butter paint, or you can brush the mould with a paintbrush. To do this, simply brush the mould completely with the liquid paint, leave to dry for 10 minutes and then brush another layer over it. The second coat ensures that the chocolate really doesn't shine through later and you have a perfectly coloured Christmas bauble. After the second colouring, you also need to leave the mould to dry for at least another 10 minutes before you can pour the chocolate shell.

Mould the chocolate shell

Don't know how to temper correctly? Then take a look at our blog post or come to our couverture tempering course!

You can find our couverture tempering courses here

Using a ladle, fill the ball mould to the brim with the tempered couverture. We have used dark couverture here, as these will later be filled with sweet drinking cocoa powder, but if you like it even sweeter, you can of course also fill the moulds with milk couverture or white couverture.

During this process, it is really important that the balls are filled to the brim. As soon as this is the case, use the back of a spatula to tap the mould several times so that the air bubbles can rise to the top and the mould is filled evenly. You can also run a metal horn along the sides of the mould again to keep it nice and clean and avoid getting greasy chocolate fingers.

Now set the mould down briefly and leave it to stand for approx. 1 minute. This will give the Christmas bauble a slightly thicker chocolate coating. After the short waiting time, you can turn the mould completely upside down again and pour the chocolate back into your tempering device. Again, you will need to tap the sides of the polycarbonate mould several times with your spatula and swirl it slightly so that the chocolate flows out more easily and you end up with a uniformly thick chocolate coating.

Now run the spatula along the underside of the mould to scrape off the excess couverture. This will later give the balls a smooth, clean edge. Finally, run a metal horn over the mould again to ensure that the surface is completely free of chocolate.

Then turn the mould out onto a baking tray lined with baking paper and place the mould in the fridge for 25-30 minutes. By turning the mould out onto the baking tray, the remaining chocolate will flow down and form a wider edge. This wide edge is important so that you can later stick the balls together without any problems.

After the cooling time, you can take the hemisphere mould out of the fridge, gently rock the opposite corners slightly and then simply remove the balls from the mould. The balls should come out of the mould without any resistance and should have a nice, approx. 2 mm thick edge.

Finishing the chocolate bomb

Mix the chocolate powder together with the gingerbread spice in a separate bowl and pour a tablespoon of the mixture into each half of the ball. Now add a tablespoon of marshmallows. Cut a piece of cake ribbon and tie it into a loop. In the meantime, heat some water in a wide pan and place a cake tin over it. Now take an unfilled ball half, carefully place it on the hot tray and allow the edge of the ball to melt briefly.

Now place the open end of the cake ribbon loop in the filled ball half and press the slightly melted ball half on top. You need to press very lightly so that the two halves can join together properly.

To serve, simply dip the ball in hot milk and remove the ribbon.

Have fun recreating it!

Storage & shelf life

The chocolate bombs can be kept at room temperature for up to three months. It is best to store them in a cool, dry place.

Our recommendation is to enjoy them straight away!

Nutrition declaration per 100 g

Energy value in kJ: 2065 kJ | Energy value in kcal: 495 kcal | Fat: 24 g, of which saturates: 15 g | Carbohydrates: 60 g, of which sugars: 57 g | Protein: 6 g | Salt: 0.02 g

 
Posted in: Cooking, Seasonal recipe ideas, Drinks, Sweet recipes, Chocolate and pralines, Winter & Christmas, Chocolate specialities

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