Your honesty is refreshing. I get so discouraged when I fail because alot of these bakers on youtube or TV make it look so easy. But I believe it's because they edit out the mistakes. You keep yours in and it helps me to know even the most experienced bakers have their moments of 😵💫🥴🤪😖🤬 in the kitchen. I enjoy your videos and learning from you. Thank you for the awesome content!
I appreciate that you left in the couple tries you had with tempering. It can be bit frustrating dealing with real chocolate but in my opinion its worth it to do that b/c then your hot chocolate is much more flavorful! I think its all about practice & if you dont want to do that I suggest Ghirardelli melting wafers. You just warm them in short bursts in the microwave & stir. Thats my shortcut any way & you can even use a little more for a drizzle so you dont have any waxy candy melt on your choco bomb. Other people on YT would have edited the couple attempts and act like its so easy and they got it on the first try 🙄🙄🙄 yeah right 😂
The fact that it took you 4 tries and you always leave the "Whoops!" moments in your videos makes me so happy and so much more willing to try your recipes! If you're not perfect than I don't have to be either. Thanks for all of the awesome videos, I've tried so many of your recipes and they've all been a hit at my house.
Happy holidays to you and your beautiful family! Note: I’ve watched dozens of cocoa bombs and you are the very first to explain that the chocolate needs to be tempered! Actually, to be fair, some bloggers use the fake chocolate flavored discs and they don’t need tempering, but tempering should be addressed because many people only use real chocolate (like me!). Thanks for the great information!
Am I overlooking the link for the thermometer? I’ve been looking for a new IR and if it’s good enough for John…. I Love the tempering adventure you shared with us! You are my go to for EVERYTHING!
John, Merry Christmas to you, and Brian, and the boys. I recently discovered your channel and blog and really enjoy them. This is my first preppy Christmas, I made your spritz cookies, Russian Tea Cakes, thumbprints, and I'm working on Gingerbread cookies right now. So far while the cookies are not as nicely decorated as yours, they taste great. Thank you.
I just watch this video and love it ☺️☺️☺️this is awesome homemade chocolate bombs and going to make some for my family. Thank you so much. Love Dee watching from the Bahamas 🇧🇸
Merry and Blessed Christmas to you and your family John 🙏❤ Thanks for sharing love through your videos 🥰 I wish I had time to do the same...as a nurse, I cannot work from home..though I am still happy to assist patients. God bless and keep everyone safe especially those following your channel 🙏
I learned never to use a glass bowl to temper chocolate because it retains the heat even after you take it off the double boiler. I use plastic bowls and they work beautifully and I never used a thermometer either.
Before I knew what hot chocolate bombs, my friend gave me a homemade hot chocolate bomb for Christmas. Me, (thinking it was a ball of chocolate) bit into it. I started to cough and there was coco dust inside. I was so confused. I double-checked the card and I felt so stupid 😂 it had the INSTRUCTIONS for the hot chocolate bomb 😂
Not gonna lie- I'm a bit jealous of your sprinkle drawer... in fact, I had to rewind to look again! Thanks for showing your process. It really helps to see less than successful attempts and how you overcame them! Love these!
I tried tempering this way 1st time, waaay too long and hair raising. Then I found microwave tempering and the angels came out and sang! Took about 30 seconds 😄
Oh my. Looks like a hot mess. Don't grocery stores sell these ready to go? Just sayin. I do like your videos though John, don't get me wrong. Happy Holidays all.
good for you showing all the attempts to get the chocolate tempered. I really appreciated it because I have had so much trouble tempering. Now I feel like I have to tools to try again.
I have always admired these but there is zero chance i will be able to temper chocolate without curse words and possible rage tweeting 😂 I'll just live vicariously through you. Merry Christmas.
@@adnilasor2 depends on what kind of tips you’d like, but as for the tempering I’d do this: Heat chocolate to 45c Continuously stirr until approx. 38 degrees C. Then add in a 3rd of tempered chocolate and continue stirring. When it’s reached it’s working temperature: 32c for dark, 31c for milk & 30c for white. Check if there are any leftover nearly melted bits of chocolate. If there are, either blend them away with a stick blender without incorporating air, or sive the chocolate 🤗. Then do the same test as he did to check it but no need to put it in the fridge. If it’s perfectly tempered it will harden quickly in room temp. His method is good and what he’s saying is correct, just a few things here and there and the temperature curve was a bit off but as he shows himself: it’s still works haha ☺️✨
I was looking for Hot Cocoa Bomb recipe and really hoping you did one. You are like, the only one I trust when it comes to pastries! Omg, I'm so excited to try! Merry Christmas!!! 🥰
try cutting the mold apart, then pour chocolate into one at a time and instead of spreading with a spoon, tilt the mold around so the chocolate covers the inside, after it's set, go back and repeat. I've never had one break using this method. Have a muffin pan lined with cupcake liners ready to set the molds in while they firm up,.
I doubt there would be enough heat in the melted 1/3 to completely melt the remaining 2/3 since you can't heat it above 90⁰ C. The ratio is probably calculated so that the melted chocolate will have enough thermal energy at 90⁰ to melt the remaining chocolate, while the remaining chocolate can accept enough thermal energy to cool the whole bowl of chocolate the right amount
I loved how you showed us how no one is perfect when it comes to baking. Is there any chocolate 🍫 one can use so you don't have to go through everything you went through? Thank you for sharing and keep on caking 💜
Am kinda comforted that you kept the part where you failed the tempering in wwww I failed my choco tempering like once and I felt so disappointed in myself TT-TT but I guess it happens to everyone
I've made your Chocolate Babka today and it turned out phenomenal 😋👌🙌😍 I was going to try to make these bombs but then I remembered I do not have any chocolate left at home 😆 Happy Holidays ♡
I make hot cocoa bombs for family for Christmas every year. I HATE HATE HATE tempering chocolate so badly. I’ll sometimes cheat and use compound chocolate because it gives them a shiny texture without having to temper so much
I'm brand new to your channel and you're a talented humble breathe of fresh air! God bless you and your sweet little family! Thank you for sharing all these wonderful recipes!
Hi! I tried to melt some white chocolate wafers but they kept burning instead of melting. I used a small bowl and microwaved it and kept stopping every ten seconds to check. I tried twice and it did not work, what am I doing wrong?
