Don’t waste your money on the plastic chocolate making molds. You are truly a jedi master at making “stuff.”, I just be a lot of things taste good after that Paleo – ummmm, even brussels sprouts? This post pretty much resulted in the downward spiral of all that is Paleo in this house. Watch the video below to see just how easy and inexpensive it can be to make DIY hot chocolate bombs. Your email address will not be published. When I was younger I fancied myself a bit of a chocolatier. You need to maintain your melted chocolate at the correct temperature throughout the entire process of pouring it. Without this crust the liquor syrup weakens the chocolate shell and therefore these types of chocolates need to be consumed within a few days up to one week. To make the chocolate harden quickly, put it in the freezer for a few minutes. I agree with not washing, at least never with soap.. Polish polish polish! Just line it with plastic wrap which will release it from the mould easily. Once it’s melted pour it into the molds and then stick the molds in the fridge. Quick and Easy The fact of the matter is that chocolate is not the same. Pour your melted chocolate into the molds as usual. For some reason even though Canada uses the metric system, except we don’t. We think some sprinkles hidden inside could be fun too! Hi Nancy. Our kids love Kinderjoy eggs, so we’re sure they won’t mind that now we have to go buy one to use as a chocolate bomb mold, but we will probably heat up the chocolate in a separate container and pour it into the egg-shaped mold instead of heating up the chocolate in the egg. I’m at 6500, so I lower all temps 12-13°, No, -2° for every 500 ft above sea level you are. Very much enjoy the chocolate art in your photos! LAST MINUTE BUYING GUIDE. Those look delicious, and I’m not reading the tempering instructions because it would be a terrible thing if I started making gourmet chocolate confections at home. And I wasn’t aware of the metric/imperial flip-flopping you Canadians have going on! I buy one of the really good brands of dark chocolate in bar form once a week and split it with my DH. Use the microwave to melt the chocolate melts or chocolate stirring in between until everything is smooth and pourable. Do It on a Dime is here to show us just how easy it is to make our own hot chocolate bombs without buying any fancy kitchen tools like a silicone mold. Smooth out the edges on the empty half of your hot cocoa bomb by pressing it onto a hot … :) ~ karen! Worse yet, it would show up on my bathroom scale as fat American pounds. Written by Karen. Heat to 85-87 degrees. If you allow it to go above or below that temperature, you won’t get nice shiny, hard chocolate. If you are interested in shaped cake pops, another method you can use is to … When frozen, squeeze the bottle to crack the chocolate so it comes out easily. Line a small rimmed baking sheet with parchment paper and top with an upside-down wire rack. The untempered chocolate isn’t bad for you or rotten. You should be able to use just about anything that’s rectangular in shape as your mould. Yup. Generally it says to melt your chocolate in a double boiler. First, prepare the ganache filling. White, dark and milk. What does matter is that you respect the fact that it’s complex. As long as it is not overly sweet. Pliable, smooth-textured silicone molds work especially well for chocolate because they are durable, reusable and they create a flawless surface. I like the Jaminet’s Perfect Health Diet – butter, cream, cheese, rice, potatoes, chocolate, yum! Very carefully remove your cooled chocolate from the mold, and fill half of your hot cocoa bomb with mini marshmallows and your favorite hot cocoa mix. It’s basically a round ball about the shape of a bath bomb, but you wouldn’t want to put this in your bathtub. This will release the chocolate pieces from the mold. Gently pop the chocolate free by pressing on the molds from the other side. On the one hand, it sounds easy: simply melt, and pour into molds. Melting chocolate is your … I’m ducking…. If you melt chocolate willy nilly and stick it in the fridge, what you end up with is soft, dull chocolate that will get a white coating over the top of it and possibly become grainy. Let it set for a couple of minutes, then you can add whole or chopped nuts to the top, or a piece of your lacy chocolate. The first step in creating cakes with chocolate flowers is mastering melting chocolate for molds. Fold a piece of scrap paper in half and cut out half a heart shape the size you want. Our world changed when we saw a video showing the magic of a hot chocolate bomb. Place your plastic molds into the freezer to harden. Chocolate is a complex thing made up of complex thingees which I won’t get into explaining right now because it would require I open up a page on my browser to Google “organic makeup of chocolate”. Re: Reese’s vs. Reese — it’s probably so they don’t have to worry about the French-language packaging — where some would say it would have to be “de Reese”. When you open the paper you will have a full heart. (reserve remaining 1/3rd of chocolate … this is your seed chocolate) Put an inch of water into the bottom of a double boiler. Put an inch of water into the bottom of a double boiler. So go for it. Drop onto waxed paper. Unless they’re in the shape of a fish. To form your chocolates just drop a small blob of chocolate onto a piece of waxed paper. And, warm the mold. Using a spoon or pastry/grill brush gently rub around the edges of the cup until you form a cup. Stir and cool chocolate until it has lowered to: Place pot with melted chocolate back onto double boiler and heat to: Be VERY careful not to go over this final temperature. Once the chocolate is firm enough come out of the mold, invert the entire mold onto a clean towel and twist very gently to release the chocolates. Which reminds me – your spelling is just a tad different.. when we are in Ontario, we always notice the Reese’s peanut butter cups are just REESE there. Au revoir Paleo, that’s worth celebrating! We love the advent calendar idea too. But to ensure high quality, lasting success, there are some important things that you should know about melting chocolate for molds. Run the edge of a small palette knife or offset metal spatula across the top of the mold to remove excess chocolate. Finally, carefully flip the molds over and twist them slightly in order to release the chocolate shapes. If you buy a chocolate mold there’s usually instructions on the back on how to use it. Notice the nice shine on the chocolate because it’s properly tempered. Watch how Fran's Chocolates make molded chocolates. You can also use this same chocolate painting technique to make other items like chocolate Easter bunnies, adorable lambs, cute carrots, sweet chicks and more. Once your chocolate has reached the final temperature it’s ready to pour! And yeah. Use the colored cocoa butter to paint the molds. Molded chocolates add an elegant touch to the sweets tray. I got Belgian chocolate. Place 2/3rds of your chocolate in top pot of double boiler and place on water filled bottom. If you happen to like peanut butter chocolate, you should try it! Fill each mould so that the chocolate almost reaches the top. Eager to get started on those beautiful moulded chocolates? Make sure molds are clean, 100% dry, and are not dusty or scratched. Proper names can be used but not as a possessive because that would be English. Step 5: Remove Air Bubbles Gently drop your filled molds onto the kitchen counter a few times to release any air bubbles that are trapped in the chocolate mix. Very pretty chocolates..I used to work in a candy factory which is not a wise thing to do when you are addicted to chocolate and diabetic..and allowed to eat as much as you want at work..I do miss those chocolate covered potato chips..As for the metric/imperial thing..I would like to thank our car manufactures for putting both on their speedometers or I probably would have gotten a few tickets when driving in Ontario.. Do It on a Dime is here to show us just how easy it is to make our own hot chocolate bombs without buying any fancy kitchen tools like a silicone mold. Heat the Cream. Bring the water to a boil then turn off heat. Brian at Tomric kept their working molds in a hot box. For hard candy use, all molds need to be prepared before use. Do not use soap with the molds because the residue will make it so the chocolate will not easily leave the mold the next time you use it. Are you going to try this hot chocolate bomb idea? If you temper your chocolate during the melting process you will end up with smooth, shiny chocolate that cracks when you break it in two. Typically, when I have problems with sticking it is because the shell on the praline is too thin. Notify me via e-mail if anyone answers my comment. Want to see which three items you can use in your kitchen for perfectly molded custom sweets? Your chocolate will be ready within five to 10 minutes, depending upon the size of the pieces. This will keep the chocolate shells from rolling around while you're filling them. It just isn’t as nice. Good to know! THIS POST WAS LAST UPDATED: September 25th, 2015. Have you ever tried your hand at molding your own chocolate? A little of the scraped chocolate might run into the cavities but that is fine. Are these temps in logical Celcius or crazy Farenheit? Any craft suggestions on how to achieve it already existing supplies around the house? Does anyone else even remember those? Making Cake Pops without a Mold. It doesn’t really matter what shapes you have at home, as long as you’re happy with it and the sizing is appropriate for the dessert you’re making. Now that you know the process, here’s a quick reference for chocolate tempering for you. Some people put their pot on a heating pad or in a bowl with 90 degree water. It doesn’t have to be a special occasion and there’s no expensive molds required when you have a well stocked pantry. I am pinning this for future reference! Leave about 1/8 inch below the edge, and then top if off with the rest of the melted chocolate or candy. If it isn’t in chips, chop the chocolate so it’s in small pieces. Hey there, fellow Canuck! Use a small tray or cutting board that will fit into your freezer. I weigh 140 lbs, but – even for me – 68kg sounds a whole lot kinder.