What are Chocolate Bombs? It's relatively easy to explain. Actually, chocolate bombs are 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 one or two chocolate bombs on Instagram or Pinterest. There, these balls are very often made with silicone moulds. Even if it seems easier, silicone moulds are actually not 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, most importantly, that it's not that hard. All you need is well-tempered couverture, some cocoa butter colours and a good mood!
25 min.
50 min.
Cocoa butter colour
gold, pearl blue, pearl gold, tiffany blue, white
Midnight blue
Brush
Kitchen roll
When working with cocoa butter colour, we recommend that you always have a bowl of warm water ready. This way you can always keep the colours nice and fluid. This is especially practical if you are working with several colours in different stages. However, the water should never be warmer 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 heat the colour in several small intervals.
Once the colours are liquid, you can finally start decorating the mould.
Put some of the cocoa butter colour on 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 the speed and size of the brush.
Repeat these steps with all the colours you want to use.
Then you have to turn the mould 180 degrees. But not from top to bottom, just turn it on the table surface, so that the side that got almost no splashes before can now also be stained with the colour. You will have to repeat all the previous steps.
As soon as the balls are covered with paint to your satisfaction, you have to wipe the mould twice on a paper towel so that the paint comes off.
If you still have a lot of paint left, you can go back into the spaces between the moulds with a paper towel and clean them more. However, you can only do this as long as the paint is still liquid.
Leave the mould to stand for at least 10 minutes so that the paint can dry well before the next step.
Once the colour has dried sufficiently, you can move on to the next step.
You now have to paint the Christmas balls completely with cocoa butter colour. You can either use an airbrush for this step, which is specially designed for cocoa butter paint, or you can brush the shape with a paintbrush.
Simply brush the entire mould with the liquid colour, leave to dry for 10 minutes and then brush on another layer.
The second coat ensures that the chocolate really doesn't show through later and that you have a perfectly coloured Christmas bauble.
After the second colouring, you also have to let the mould dry for at least 10 minutes before you can pour the chocolate shell.
300 g couverture, dark
Spatula
Metal horn
Baking paper and cake tray
You don't know how to temper couverture correctly? Then why not visit our couverture tempering course or take a look at this blog post!
Using a ladle, fill the ball mould to the brim with the tempered couverture. We used dark couverture here as these will be filled with sweet drinking cocoa powder later, but if you like it even sweeter, you can of course pour the shells with milk couverture or white couverture.
It is really important that the balls are filled to the brim. As soon as this is the case, tap the back of a spatula against the mould several times so that the air bubbles can rise and the mould is filled evenly. You can also run a metal horn along the sides again to keep the mould nice and clean and avoid getting greasy chocolate fingers.
Now put the mould down briefly and leave it to stand for about 1 minute. This gives the Christmas ball a slightly thicker chocolate coating.
After the short waiting time, you can completely turn the mould down again and pour the chocolate back into your tempering device.
Again, 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 get an evenly thick chocolate shell later.
Now run the spatula along the underside of the mould to scrape off the excess couverture. This will give the balls a smooth, clean edge later.
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 it onto the tray, the remaining chocolate will flow down and form a wider rim. This wide edge is important so that you can glue the balls together later without any problems.
After the cooling time, you can take the hemisphere mould out of the fridge, carefully rock it slightly at the opposite corners and then easily remove the balls from the mould.
The balls should release from the mould without any resistance and should have a nice, approx. 2 mm thick edge.
6 tbsp. chocolate powder
2 tsp gingerbread spice
60 g marshmallow, mini
Cake ribbon, blue
Mix the chocolate powder with the gingerbread spice in a separate bowl and put 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.
Put some water in a wide pan, heat it and place a cake tray over it.
Now take an unfilled half of the ball, place it carefully 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 half of the ball and press the slightly melted half of the ball on top.
You have to press very lightly so that the two halves can join together well.
To serve, simply dip the ball in hot milk and remove the ribbon.
Have fun making it yourself!
Casting your own chocolate Easter bunnies
Make your own decor roulade
Cinnamon star recipe
Correctly temper couverture and chocolate
Making Halloween chocolates
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