Hot Chocolate Bombs in Holiday Shapes 

Oh that's a great tip. It probably has to do with keeping your paints as sterile as possible! It's probably bigger issue with buttercream but good to know nonetheless. 😊

Brooklyn Diva I was not even thinking about this, it just showed up and BAM I am watching the whole videom hahaa

lol RU-vid knows everything about us 😉 I get cake decorating and fish tank videos 👍🏼

@@JYYB ÿr

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Sure, so Mercken's is the best in terms of price and taste in my opinion. Ghiradelli's is definitely a close second. If I need some I run to Target and grab Ghiradelli's for sure. But I often order my Mercken's online as I don't have a cake supply shop that carries them. I typically don't use chips because they can be a bit unwieldy in terms of setting up correctly and giving you that beautiful shiny appearance. You can definitely use them, but I tend to use Mercken's 90% of the time, and real chocolate if I'm feeling fancy. (In the form of callets) In your case Ghiradheli's might be the best for convenience and if you're in a rush. Hope that helps!

Добро пожаловать! Я рада, что вам понравилось (перевод Google)🥰🥰🥰

Also interested to know

At least a week, perhaps more with dehydrated marshmallows. Just wrap them tightly in foil or in an airtight container in a cool and dry place 😀

@@Sugarologie djbenx and

Oh I saw the snowflakes those are CUTE! Some molds are shallower than others and so you may be able to sandwich two together like we do with the spheres, but others look awkward that way, which is why I wanted to give you the option with the base. I hope you have fun 🥰

Oh, I found the info in the bio for the episode!

Yes, that's definitely one method to use 😉 They won't be hollow in the middle, but either way works!

Yes they are so much fun! I thought they were taking longer, but really you're making a bomb for each shape, instead of using two to make a single bomb, so double the amount of bombs for a tiny bit more time and work. But I'm so happy you like them! I hope you try them out 🥰

Don't worry, you can do this. It took me a couple tries to get it right, but err on the side of making these thicker than the regular spherical bombs. As you get used to your chocolate and molds, you can go thinner. I wish I could show you all the trial and error, but I am unlucky almost every day with this stuff trying to figure it out. 😉 Even if you have to make a mostly solid piece of chocolate just to get it out of the mold, that's GREAT and it will taste WONDERFUL. 👍🏼

@@Sugarologie My dad calmed me down and I decided to do it again and it turned out better the second time I was able to make about nine and two Christmas present boxes I’m gonna finish up my Sicilian fig cookies tomorrow and then continue with the rest my goal is to make 20 bomb so so far so good man what an upset thank you for your kind words and I just love your videos happy holidays to you

Oh gosh I'm so sorry! Yeah with these it's important to do a second coat. I did the same thing as you my first time!

🤣🤣 that's how I picture it going for me too!

Thats why I only tried with a ball

Practice makes perfect! I'll come over and eat the broken ones for you 😉

@Brandy Lynn Akers I'll try it. Thanks

Thanks for the tips! I need to increase my collection of luster dust 🥰

@@Sugarologie welcome! It was just a suggestion of course.. Love your channel!

@@Sugarologie also wanted to share with you that I bought those frosted transfer sheets from Michaels and transferred them onto the bombs and it came out great! I achieved this by making the bomb first then after it set I dipped the bomb into more chocolate then placed it back into the mold where I laid down the frosting sheets in the mold by cutting it in a way that allows the sheets to snuggly fit into the mold. Then put the bomb right on top if it and let them set. They came out great! Maybe you can do it on camera for everyone to try it. I record all my baking as well.

Hmm, can I ask what type of chocolate you're using?

Happy baking 🥰

Oh, I like that idea! Piping would definitely make it more precise.

Yes I use that method for solid chocolates and it’s great! But since the bomb effect is not as substantial with a solid piece of chocolate, I was aiming for a hollow piece, which is why I do it this way. Lack of an air pocket negates the “bomb” effect.

Thank you! 😊

You are so welcome!

Yes, that one is sold out, perhaps they will bring it back? I hope you are still able to try them with other molds 😀

You can do it! 😀

HAPPY TO

Yay! Tiktok loves hot choco bombs lol Glad to have you here!

🥰🥰🥰 Thank you!!

Ah yes, these are for my kids and I work with clean hands. If you're talking temp wise, my hands run cold so I don't melt the chocolate. 👍🏼

Thank you 🥰

Happy to help! Happy baking 🥰

You’re welcome 😊

🥰

Aww, thank you! I'm so glad that you enjoyed it 🙂

Thank you 🤗

Thank you so much!

Thanks

Thank you!

Thank you! 😊

@@Sugarologie and othe pop

@@Sugarologie and othe pop

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@@Sugarologie 1ps

Yeah! I've never tried this metallic paint on chocolate before and now I'm hooked... esp that gold color, it really is fun 😀

You're welcome 😊

So you don’t have to temper it. Literally 99% of the people making these on Instagram make it with compound chocolate and hot chocolate mix and charge $5-$6 per bomb that don’t taste that good (but the people buying them don’t know that/don’t care) and it takes away from people making quality products cause consumers will buy whatever’s cheaper and aren’t experienced to tell know how much more yummy real chocolate would be.

Hmmm I do have to disagree somewhat. True, tempering is not required, but that increases efficiency when making a high volume of these. These bakers are likely fulfilling lots of orders and I think that's great. Yes, most compound chocolates will be less tasty than real chocolate, however, there are some that really do taste good. On the lower price point, Mercken's is quite good. If I need something a little more special, there are other compounds readily available from Cacao Berry and Valrhona that one could use. It's just hard to generalize all compound chocolates as inferior, because it really depends on the situation.

I like working with it when doing fun and experimental projects like this! It also is a little more economical but I definitely have my stash of Callebaut for when I'm in the mood for it 😀 so good!

@@Sugarologie yes totally, I wasn't discrediting your work at all, because the purpose of your video is more so a demo (and a quite lovely one at that) but there are some (not all on instagram) that charge couverture prices but use candy melts which I don't not agree with at all, I find it unfair to the pastry chefs who have to keep up with these types of accounts.

You're welcome!

@@Sugarologie m

Wow! Thank you 💞 I hope you try them and I'm so glad to have you here!

If I use dehydrated marshmallows I can make them a week ahead of time or so, just wrap them tightly in foil or an airtight container in a cool and dry place.

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@@thanhanhvannho7078 00ojjn0

You are so welcome!

I would wrap each one in foil and place in a hardsided tin. And just give each one space and pack with some shredded paper 👍🏼

Glad you like them! Happy Baking 🥰

Thank you so much 😊

@@Sugarologie are those for meh you shouldn't have😂😂😂😂

Thank you!! 😊

Thank you! 😃🥰

@@Sugarologie table

@@Sugarologie and I

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I hope you enjoy them 🥰

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