How to Make a Hot Chocolate Bombe

How to Use Candy Island Hot Chocolate Bombe #180 or #182 Sphere Mold

 (Makes 5 – 6 chocolate shells)

 1) Measure 1 ¾ cups (unmelted) chocolate wafers and gently melt. Do not overheat. If desired colour the chocolate with an oil based food colouring.

 2) Spoon 1 tablespoon into the mold and push the chocolate up the sides to make a shell.

White chocolate bombe

 3) Refrigerate for 5 minutes.

 4) Spoon another tablespoon of melted chocolate into the mold and push the chocolate up the side to make a second coat on the shell.

 5) Place in freezer for 15 minutes. 

 6) Place a tea towel on top of the mold then a small cutting board. Then flip the mold upside down and the spheres will pop out.

 7) Heat a frying pan for 1-2 minutes then remove from the heat. Gently place the sphere in the frying pan to melt and straighten the edge.

8) Fill that sphere with 1-1 1/2 tablespoons of hot chocolate mix and 6 -8 miniature marshmallows.

9) Put the second sphere in the frying pan to gently melt and straighten the edges then place it immediately on top of the first sphere.

 10) Now you are ready to decorate with drizzling, sprinkles, crushed candy or cookies, edible gold, molded fondant, molded chocolates or icing flowers

11) To make hot chocolate slowly pour 1 cup of hot milk on the chocolate bomb and watch it break open.

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