Baileys Hot Chocolate Bombe, 130g

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Let’s prepare the ganache: chop the chocolate and place it in a heatproof bowl. In a saucepan, heat the cream until it comes to a simmer, then pour it over the chocolate. Cover the bowl with some cling film or foil and let it rest for 5 minutes without mixing. After the 5 minutes have passed, remove the film and whisk gently until all the chocolate has melted, then add the Baileys and combine. Set the ganache aside to rest until you are ready to use it. How to store Baileys?Store an opened bottle in the pantry for up to 2 years after its manufacture date. You can also refrigerate it: it’s good between 32 and 77 degrees Fahrenheit.

Calorie and Sugar Content: Many commercial chocolate products, especially milk chocolate and chocolate candies, can be high in calories and added sugars. Excessive consumption of these can contribute to weight gain and other health issues; Place the bowl with the chocolate over the boiling water and carefully whisk the chocolate until melted. Continue heating and whisking until an inserted candy thermometer reaches 90ºF. Remove the chocolate from the heat and turn off the stove. Tempering: Tempering is the process of carefully cooling and reheating the chocolate to ensure the formation of stable cocoa butter crystals. Proper tempering results in a glossy finish, a satisfying snap when broken, and resistance to melting at room temperature;Tip: Cut the silicone molds so that each sphere mold is separate (as shown below). You may find this easier to control the molds when working with the melted chocolate, as compared to trying to do all 6 at the same time. Multiply the recipe as needed for a crowd.The recipe below makes two 1-cup servings, so multiply as desired! Do I have to temper my chocolate to make hot chocolate bombs? No, you technically don’t have to temper your chocolate to make hot chocolate bombs – but it will result in a better product if you do.

Use good quality chocolate for the best flavor. It also melts easier, and will create a more beautiful shine. I used 88% dark chocolate for this recipe, but you can use any dark chocolate that is greater than 65-70% dark. Nutrient Content: Dark chocolate, in moderation, contains essential nutrients like iron, magnesium, and fibre ( Healthline). Christmas Sprinkles: Christmas sprinkles are typically sugar-based and add a sweet, crunchy texture. They come in various shapes and colours, adding a festive and playful element. The sprinkles contribute a delightful crunch that contrasts with the smoothness of the chocolate. Say hello to the hot chocolate bombe - a super-delicious chocolate ball filled with mini marshmallows. Place a hot choc bombe into a mug and pour over steaming milk for an explosion of fabulousness! Drinking chocolate doesn't get any easier or tastier than this. Hot chocolate bombes are available to buy in a variety of flavours and make great gifts any time of the year. They are super popular at Christmas and often sell out well in advance of the big day.My friends and I love adding a shot of Bailey’s to our hot chocolate in the winter, so I thought – why not put the Bailey’s in the bomb?! Of course, you can’t just pour Bailey’s in to the bomb and you can’t temper chocolate with alcohol, so I made a simple two-ingredient Bailey’s ganache and added what was essentially a Bailey’s truffle to the center of each hot chocolate bomb. Make sure your molds are dry: Make sure your hot chocolate bomb molds are clean and dry before adding the melted chocolate.

Basic Hot Chocolate Bomb Recipe: Replace the Bailey’s ganache with hot cocoa mix and marshmallows. Spoon one and half tablespoons of hot cocoa mix into the shell along with a heaping tablespoon of mini marshmallows.

Sonja & Alex

Use a frying pan. Heat the frying pan and remove it from heat. Carefully melt the rim of the sphere and immediately attach it to one of the bottom halves. Heart Health: Some studies suggest that moderate consumption of dark chocolate may have cardiovascular benefits, such as improving blood flow and reducing blood pressure; Coconut Oil: Coconut oil has a mild, tropical flavour that adds a hint of sweetness and a subtle coconut aroma. In its liquid state, coconut oil is smooth and easy to mix. When solidified, it contributes to a creamy texture. Within the Baileys hot chocolate bombs, we have used coconut oil to help melt the dark chocolate; You don't have to use dark chocolate melts on the top of your bombs. You can use colored melts if you prefer. Caffeine Content: While the amount of caffeine in chocolate is relatively low, it can be a concern for individuals sensitive to caffeine or those trying to limit their intake;

Milk Chocolate Chips: Milk chocolate creates a creamy hot cocoa. If you prefer a dark, intense cocoa, swap with more dark chocolate chips. Bailey’s Irish Cream: Perfect for boozy bombs! The sweet and vanilla-like taste of Irish cream liqueur pairs so well with chocolate! If you’re vegan or dairy-free, Baileys has a dairy-free almond based version too. Fermentation: After extraction, the beans are left to ferment. This crucial step enhances the flavour profile by allowing microorganisms to break down the pulp. Fermentation usually takes around 5-7 days and is a crucial phase in developing the chocolate’s distinct taste;

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Milk Chocolate: Contains a combination of cocoa solids, milk solids, and sugar, giving it a sweeter and creamier taste; Y’all, I had to wait over two months for my silicone hot chocolate molds to arrive, so you best believe that I am going to get my money’s worth from them now! Chocolate can have both positive and negative effects on health, depending on the type and quantity consumed. Here are some considerations: Ruby Chocolate: A newer variety made from specially processed ruby cocoa beans. It has a pinkish hue and a unique berry-like flavour.