Important Note: All halves must go through this process to form your hot cocoa bomb, but you must do them one at a time. You need to try to work quickly-if you wait too long and the chocolate hardens, you will need to do this again. Take your first sphere half and turn it till the flat side is facing down touch that side to your warm plate, turning as you do so to start melting the edge of the chocolate, this creates the glue to hold your two halves together. Set your warmed plate close to your cookie sheet on your work surface. While you are heating your plate, make sure you have all of the ingredients for the inside of your hot cocoa bomb within a few inches from your parchment-lined cookie sheet. Take ceramic plate that is microwave safe and heat in microwave for approximately 35 to 45 seconds. Place sphere halves on parchment-covered cookie sheet. Place piece of parchment on second cookie sheet, and unmold each chocolate sphere half by gently pulling mold away from the edge of the chocolate and pushing up from the bottom of the cup at the same time. Remove mold and cookie sheet from freezer. Once all six molds are filled, freeze again for five minutes or refrigerate for 10 minutes until firm. For this step you are only going to put chocolate in the mold one sphere at a time. Remove from freezer and, working quickly, add one tablespoon to first mold, using same process pushing the chocolate up making sure to cover all sides completely. Place cookie sheet with mold on it into freezer for 5 minutes or refrigerator for 10 minutes. Take the back of the tablespoon and move the chocolate from the center up the sides, making sure to coat entire surface evenly. Take deep, rounded tablespoon measuring spoon and dip out one tablespoon of the melted chocolate into each of the six cavities. Place 70mm Silicone Sphere Mold on cookie sheet. If chocolate is not completely dissolved and smooth, add 1 minute at a time at 50% until completely smooth. Place bowl back in microwave for another 2-3 minutes at 50% power, stir until smooth. Microwave chunks in heat-proof bowl for 3 minutes at 50% power. Using a large knife, cut the chocolate almond bark into approximately 2-inch chunks
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