Hot Chocolate Bomb

artisans-and-chefs manufacturing

artisans-and-chefs

Hot Chocolate Bomb

Ingredients

Cocoa Bomb Shell (2 halves)
27g deZaan Hot Chocolate Mix
200g Milk
Tempered Chocolate

Toppings:

Cocoa Powder
Gold Dust

Method

Fill one of the dome halves with 27g of deZaan Hot Chocolate Mix. Seal with the other half.
Coat the exterior with a thin layer of Tempered Chocolate. Leave as is or immediately toss in Cocoa Powder or Granulated Sugar. You may also coat in Gold Powder once set.
Heat the Milk to 65°C/149°F and carefully pour over the Hot Cocoa Bomb in cup.
Mix to dissolve.

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