On the small chocolate bombs where you didn't have room to add the marshmallows, one thing you can do is drizzle a little bit of the melted chocolate wafers inside the top half of the bomb, and drop the marshmallows on the melted chocolate wafers. That will let them stick and be in the top half of the bomb so you can have marshmallows in the small ones also.
Hi Karen! That’s a great question! I probably would lean more toward peanut butter candy melts (as long as they have a nice flavor). But, I actually had someone in my comments tell me about a peanut butter cup bomb they made. For the peanut butter they used both PB2, which is a powdered peanut butter, and a little bit of chopped peanut butter cup pieces. They said that they turned out really well! 🙂
Hi there! Yes, I actually have a hot chocolate bombs playlist featuring all of the videos I’ve made about hot chocolate bombs (and tea bombs). You can find it under the playlist tab on my channel 😃
I agree with the comment most people show you how to make them but they don't show you how much to fill them up or how much pressure to use when taking them out of the molds you're a lot more step by step then other of the videos
After watching many of the videos for hot chocolate bombs your video is far above any of the others! I love how you explain in detail how to make each flavor. I’ve watched several of your videos not just for hot chocolate bombs and I really enjoy your channel!
Another good flavor is orangesicle. I usually keep candied orange peels during the yr. I put mine in the processor and grind them. Make them the same way you do but now i want to add the pop crystals lol. Drizzle white choc on top and add some if the candied orange in too,pour hot milk and bam.
Hi, Your thumbnail caught my eye because I’m planning on making these hot chocolate bombs myself. Your channel was suggested to me by RU-vid and I decided to come visit you and I did subscribe. I’m looking forward to seeing more of your videos and if you get a chance stop by and see me. Wishing you and your family a very merry Christmas and let’s hope the new year it’s better for us than the last. Hugs, Dolores.....The Baking Diva 🎄⛄️❤️🤶🎁❄️
Hi Dolores! Thank you so much for stopping by and subscribing! 🤗💕 I will definitely stop by your channel! 😃 I hope that you and your family had a Merry Christmas as well! 😊🎄 And, yes, definitely hoping for better things in the year to come! 💕
Try buying coverture chocolate, you might have and easier time with it. You can find it on Amazon. You can turn your hot chocolate peppermint bomb into a hot chocolate peppermint bomb pop by making a small hole in the top of the bomb and insert a stick candy cane.Then add more chocolate around the candy cane to seal the candy cane to the bomb. Another great idea is to make an Adult Irish Cream coffee bomb: Start by making a tiny chocolate shell and fill it with rum or a flavored liquor (like Irish Cream). Seal it up well and insert it into a larger bomb then add coffee and cocoa inside the large bomb, around the tiny one. Seal up the larger shell and decorate as you wish.
Hey there 👋 first time seeing your channel, I subscribed, this video is excellent..... hands down the best Coco bomb video I have seen !! And you are so festive, love it!!
I tried to make cocoa bombs and it was an epic fail. Watched your video, got inspired and my 10 yr old granddaughter and I made six beautiful cocoa bombs. Thank you for the great video. Like others have said, yours is the best video out there. I can’t wait to try the other flavors.
Thanks for this! I had a similar idea using graham crackers but was worried they wouldn't dissolve in the liquid. Did they completely melt out? Love the creme brulee.😍 I was trying to figure out how to get that vanilla custard presence. Had no idea there was vanilla wafers! Now I just have to hope I can find it in the store. Thank you and Happy Holidays!!!
Yes, the graham cracker crumbs do dissolve completely 🙂👍🏼 Thank you! The Creme Brûlée is definitely one of my faves too! 😉 Happy Holidays to you as well!! 🤗
@@adventuresinyum Awesome! Thanks for your response. I'm looking forward to making my own and sharing with my loved ones. Happy New Year to you and yours! 😊
Just found your channel. Love your chocolate bombs video, as someone who has been working with chocolate wafers for years and have watched about 10-12 videos on chocolate bombs this has been the most informative one I’ve seen. Thank you. My tip is to use a warming tray( on warm) to put your chocolate ( in a bowl) on, it will melt beautifully. In a hurry? Start in microwave about 15-25 sec ( depending on amt of chocolate and your microwave) then place on warming tray and you can have melted chocolate for your project. Have made big batches this way.
Thank you so much!! 🥰 I am so happy you enjoyed this video! 🤗 Thank you for that suggestion! I am definitely going to look into a warming tray to make it easier to work with candy melts! 😃👍🏼
Thank you so much!! 🥰 I am so happy you enjoyed this video! Christmas lights are one of my favorite things about the holiday season, so I knew I had to use them somehow! 😉👍🏼
Hi Harley, great video! To make temper chocolate you would need a double boiler. I work with a lot of chocolate and a double boiler works great. Another way you can temper chocolate is to take 2 Pyrex or heat safe bowls one small and one medium..put water in small bowl and microwave until very hot. Add wafers to large bowl and place on top of small bowl making sure the water is not touching the larger bowl. The heat and stream will melt your chocolate. If chocolate start to thicken re-heat water.
Hi Karen! Thank you for the info! I’ve only tried the microwave method so far because I’ve been a little nervous about my chocolate seizing from the water when using a double boiler. Do you find that the kind of chocolate matters? I’ve used chocolate chips and it didn’t work, but maybe chopping up a bar of chocolate may work better? Thank you so much for checking out my video! 🤗 - Carly 💕
I use a stainless steel bowl in the microwave stirring after each 30 second burst at 1/2 power (yes convex steel is perfectly safe in the microwave) Get the chocolate up to 45c then “seed” in a little reserved hard chocolate stirring until it cools to 31c…..violá
If you don’t add the crystals to either size, you have more space to add more mini marshmallows. I like the idea of the popping crystals but would rather add more cocoa stuff.
Good job. I subscribed,too. Don’t change anything. You look and sound great. I hate the videos with the decked out, made up chefs. Your approach is like my fave, Chef John. His voice over instructions are spot on. Your vid has his style, and he is “DA BOMB”
Thank you so much!! 🥰 I am so happy you enjoyed the video! 🤗 Just to make sure I am thinking of the correct person, are you referring to Chef John from Food Wishes? He is awesome! 👏🏼😃
Thank you for checking out my video! 🤗 Toffee bits sounds like a really cool idea! 😃 It wouldn’t taste like Creme Brûlée, but I know it would taste amazing! 😋 I just used my favorite hot chocolate for all of the bombs, but I love the idea of using white cocoa mix for that flavor! 😃👍🏼
Thank you so much! ☺️ They are culinary crystals, which are an unflavored carbonated candy. They are completely optional, I just like to add them because they pop and fizz when exposed to the hot liquid 😉👍🏼
Much more in depth video !! Well explained for sure, well done girl !! One thing I noticed in your video that I personally didnt love was the yellowish color that comes up from the culinary crystals. I think they could be still used and be really cool but maybe stirring them into the cocoa powder instead of leaving them separated... What do you think? Just a thought to be helpful.
Thank you so much!! 🤗 I am so happy you enjoyed this video! 😃 You can definitely stir them into the cocoa powder if you would like while assembling them 👍🏼 You can also just wait after they are sealed and then shake the bombs a little to mix all of the contents.
Love your details!! I am going to try to make a Reeses Peanut Butter Bomb. I have PB2 that I’ll add and follow up with you to let you know how it turns out.
@@adventuresinyum They were a huge hit! I used 2 tbs of Cocoa, 1 tsp PB2, added cut up Reeses PB cups, marshmallows. Then for the drizzle I melted white vanilla wafers added a tbs creamy peanut butter and drizzled that over with topping it off with more cut up Reeses cups.
I bought the crystals and tested it out and was not impressed by any visual effects. All you do is hear it pop. Since I’m making these for my business, I opted to not include them because it takes my cost of ingredients to over $2. All but peppermint mocha (with white chocolate melts) is over $2. I honestly thought there was something to see as it was melting with these things.
Yes, I definitely agree that if I were selling these for a business & wanted to keep them at a certain low price, I would not include the crystals either. I personally included them because all of my family & friends loved the popping surprise 😊 Pop rocks/carbonated crystals are all about the sound & sensation when eating them.
Someone wants me to make the smores one for them. I have never made choco bombs! I am excited to do so.. but what would be the cost for 1? She wants 50! 😄😄💗💗 (big size)
50?! Wow! 😱 That’s so cool! 😃 For my large hot chocolate bombs, I charge about $5 for a large. I only sell the ones I make for content, so I’m not mass producing anything. But, to come up with that price, I looked online at Etsy pricing, and any local spots selling them, etc. I used those to get an idea & then made sure to also charge for my time, not just the supplies! That’s always super important to remember 👍🏼
Hi there! They were kind of inspired by Abuelita Hot Chocolate. And, I personally have just experienced cinnamon with chocolate as Mexican Hot Chocolate.
Can you use the colony crystals if you make t-bombs and do I have to subscribe if I want to then purchase the items you talk about in your video cuz I didn't see where you could purchase
Hi there! I have not made tea bombs yet, but I would not recommend adding culinary crystals because I believe the isomalt can get a little sticky depending on the humidity where you live. If the culinary crystals are exposed to any moisture, they’ll pop inside the bomb rather then when the hot liquid is added. Of course I would love it if you subscribed 😉👍🏼, but it’s not necessary to subscribe in order to find the products I mention. The links are in the video description, you just have to scroll down a little ways to find them.
Hi! 😊 I have a blog post with all the ingredients. Here is the link: adventuresinyum.net/how-to-make-hot-chocolate-bombs-all-the-basics-you-need-to-know-7-flavor-ideas/
I loved this video. You were so clear in your instructions and fun to listen to. And great visuals for each step. I sell cocoa bombs so I know how to make them but I couldn't stop watching! 😁 Where did you get your headband? It's sooo cute! 😊
Hello, I wanted to mention that for your snickerdoodle bombs you can add vanilla powder and use white hot cocoa mix to make them taste even more like a snickerdoodle. I realize that you use the white chocolate shell as the vanilla flavor, but by adding the regular milk chocolate cocoa mix it will probably cover up that vanilla taste that’s desired. Also, I really don’t see that much difference with the culinary crystals, especially considering they are a little pricey. I just thought I would add this idea because I like to try to get as close the the actual flavor as I can. I also make my own candy spoons to go with each bomb depending on what the flavor of the bomb is. I have tons of other ideas that can turn your wonderful bombs into incredible creations. I have other ideas that can make them more interactive and fun to enjoy. I don’t have my own channel so let me know if you would like more ideas that you could show your viewers. Have a Happy Holiday🎄 Dee 😊👍
Hi there! I recommend cutting off just a teeny tiny bit of the tip of the piping bag. Then, test piping some chocolate through the bag. If the chocolate has a hard time coming out of the bag, make it slightly bigger. Remember that you can always cut more of the piping bag if you need to make the tip bigger. & once you get the hang of it, I promise it gets easier! 🙂
Hi there! Great question! 🤗 When tempering regular chocolate, temperature is very important. On the other hand, if you use chocolate candy melts (like what I use in this video), then you just heat them until they’re completely melted. I have had a few people tell me that the candy melt drizzle melted the tops of their bombs, so you may want to let the melts slightly cool before decorating. I hope this helps! Let me know if you have any more questions! ☺️
Hi! I just found your YT page and subscribed right away! I'm a little late getting on the cocoa bomb train because I thought it was going to be too much trouble working with the chocolate but these look amazing and so easy to do! And the flavors are endless with a little imagination! I love to bake and I'm always looking for new baking treats to try. I'm definitely going to be perfecting these for next Christmas so I can give them as gifts. I also checked out your website! Love it!
Hi there! I don’t sell them as a business, I either just sell or give them to family & friends. But for the large ones I’ve charged about $4-5 per bomb & about $3-4 for the small ones. They’re still very close to the amount of work that the big ones take, which is why I price them closely to the large ones.
Hi there! Marshmallows are totally optional for these hot chocolate bombs. The only one that does require marshmallows is the s’more hot chocolate bomb because marshmallow is a key ingredient for that flavor profile.
Mexican hot chocolate is one of the most delightful things on a cold winter day and I suggest everyone tries it. That being said, adding a cinnamon doesn't make it Mexican at all, not even close.
Definitely! I actually sold some of the ones I made for this video. I sold the large ones for $5 each. I looked on Etsy and the average price they were sold for was about $3-5. If you make a variety of flavors, I would definitely say charging closer to $5 each is very reasonable. The main thing is to not undervalue the time it takes you to put them together. I know from personal experience. I hope this helps! Let me know if you have any other questions! 🙂
Great video love! So informative! I love all the flavors! I’m definitely going to try some of them! Thank you for this video! I just subscribed and can’t wait to watch more of your videos ❤️
Omg, thank you so much!! 🥰💕 I am so happy that you enjoyed this video and subscribed! 🤗 I would love to know how your hot chocolate bombs turn out when you make them! 😃
@@adventuresinyum I will definitely come back and let you know I’m excited to try the creme brûlée and the cookies and cream I know my daughter will love the latter.
Hi there! They are called carbonated crystals. No worries if you cannot find them because they are not a required ingredient. I simply add them to have a little popping surprise for family and friends that get to try them 🙂
At 7:10, while the chocolate is still melted, roll the bomb in chocolate sprinkles to cover the seam and make it look festive. The sprinkles will melt into the hot milk and add some additional cocoa flavor. For a coffee lover, roll in freeze dried coffee crystals. Yum and looks awesome.
@Ursina Moskwa & @Terrie Westman Oh my gosh! 😳 I’m so sorry to hear that! I have never had that happen. I’m curious as to why this happened. What form of chocolate did you use (tempered, candy melts, etc.)? Did you add the second layer of chocolate to the inside of the bomb shells?
I Thanks for you for taking your time to reply, I used candy melts, am practicing everyday,, some came nice, I think the chocolate can’t be too hot, I did a couple of them already with the chocolate only warn and came out better... thanks again , your the best😊😊
Question on the creme brulee bombs..... If I wanted to make them coffee like Starbucks. Do u add the hot coco, the crystalized sugar,and instant coffee inside the bomb? And if so how much instant coffee? TIA
Hi there! Yes, if you want to make the bombs like a Caramel Brûlée Latte, definitely add the instant coffee to it. For the typical large size hot chocolate bombs, I would add between 1-2 teaspoons of instant coffee (depending on how strong you want them). I also had someone who suggested using white hot chocolate powder instead of the dark chocolate that I use. I personally prefer the dark chocolate, but using the white chocolate hot cocoa powder might give you more of that latte taste rather then mocha taste. I hope this helps! Let me know if you have any other questions! 😊
Culinary Crystals are a carbonated candy that, when exposed to any liquid, pop and fizz. They are basically an unflavored version of Pop Rocks. They are not required when making hot chocolate bombs, they’re just a fun addition 🙂
