Hot Chocolate Bomb
Ingredients
Method- Cocoa Bomb Shell (2 halves)
- 27g deZaan Hot Chocolate Mix
- 200g Milk
- Tempered Chocolate
Toppings:
- Cocoa Powder
- Gold Dust
- 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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