I’m not a massive chocolate fan myself but she gave me a sip and I have to say they make a lovely hot chocolate drink. Tempering just means that you are controlling the heat of your chocolate while melting it to make sure it's as strong as possible.

I was gifting some of these, and couldn't be sure how quickly the recipient would use them, so I opted to add the itty bitty freeze dried type of marshmallows. If you are going to use candy melts or another candy coating then you'll definitely want to use the silicone mold and not the acrylic mold. While the chocolate is in the freezer, gather the filling ingredients and set a pot of water to boil on the stove. I used the piping bag to add a little bit of chocolate to the cheeks, then pressed a snowflake sprinkle into the chocolate.Round hollow milk chocolate balls that contain hidden inside mini white marshmallows(6) Please note that these Love Chocolate Bombs do not contain nuts. Roasted, the beans are left to cool before being added to our custom air tight coffee bags to lock in the freshness of the bean. com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed.

Then stir with a spatula, moving the chocolate from the outside edges, to the center to evenly heat it. Three hot chocolate bombes, made from the finest Belgian milk chocolate, and filled with heart marshmallows waiting to pop out from inside.Set it down and add 1 tablespoon of cocoa mix and 1-2 teaspoons of marshmallows and/or other fillings.

They are chocolate spheres loaded with cocoa mix, marshmallows, and anything else you’d like mixed into your hot chocolate. in a glass or mug, and enjoy the theatre when you pour in hot milk: as the chocolate melts, silky mini marshmallows will float to the surface, creating an absolutely delicious and decadent drink.

Your kids will think you’re a rock star as they watch the hot milk melt the chocolate and release the cocoa mix and marshmallows into the cup!

Tip the moulds upside down and shake the excess chocolate onto some baking parchment, and scrape the top using a palette knife.

Unfortunately, the final product was pretty rough looking, some parts were uneven and my warm, gloved hands melted sections and even poked a few holes.