Baileys Hot Chocolate Bombe, 130g

Product Information

Unmold Spheres: Remove mold from the freezer and carefully remove the chocolate spheres from the mold. Place them on a large plate and store in the fridge. Pipe melted chocolate: Use leftover melted chocolate. Add to a piping bag or small Ziploc bag. Cut a small hole at the end of the piping bag (or one corner of the Ziploc bag). Squeeze chocolate around the rim of the bottom sphere and simply place the other sphere on top. Using your finger, smooth the chocolate out. (leave as is or add sprinkles or crushed candies) Tempering: Tempering is the process of carefully cooling and reheating the chocolate to ensure the formation of stable cocoa butter crystals. Proper tempering results in a glossy finish, a satisfying snap when broken, and resistance to melting at room temperature; Candy Thermometer<– a thermometer is essential for ensuring that the chocolate reaches 90ºF when tempering

Dark Chocolate Chips: These hot cocoa bombs use dark chocolate and milk chocolate chips to create a rich and luscious flavor. I recommend buying high quality chocolate (at least 70% dark or higher) that includes cocoa butter for the best results. Melt Edges & Finish Bombs: Heat a small plate in the microwave until warm. Take one empty chocolate sphere and place the rim onto the warm plate to melt the edges. Y’all, I had to wait over two months for my silicone hot chocolate molds to arrive, so you best believe that I am going to get my money’s worth from them now! Place a skillet over low heat. (Alternatively, you can place a heatproof plate over a pot of boiled water.)Place the Bailey's Chocolate Chips in a heat-proof bowl and pour the hot Bailey's over the baking chips. Coconut Oil: Coconut oil has a mild, tropical flavour that adds a hint of sweetness and a subtle coconut aroma. In its liquid state, coconut oil is smooth and easy to mix. When solidified, it contributes to a creamy texture. Within the Baileys hot chocolate bombs, we have used coconut oil to help melt the dark chocolate; I mean, why settle for ordinary when you can elevate your hot chocolate experience with the indulgent combination of Irish cream and chocolate bombs? Time to walk you through the steps of creating your own decadent Baileys Hot Chocolate Bombs. Get ready to impress your friends and family with this delightful treat that combines the rich flavours of Irish cream and velvety smooth chocolate. What chocolate is best for hot chocolate bombs?I prefer chocolate melting wafers like these to make our hot chocolate bombs. They are easy to work with, do not require any chopping, and temper beautifully. Top with whipped cream!It’s great as is, but it always is better with a little homemade whipped cream (reminiscent of an Irish coffee).

Harvesting Cacao Beans: The journey begins on cacao farms in tropical regions near the equator, where cacao trees bear large pods. Farmers harvest these pods, which contain cacao beans. The beans are extracted from the pods and covered in a sweet, mucilaginous pulp;

These Baileys hot chocolate bombs are made in a couple of different steps, the spheres and the ganache to fill the spheres. Let’s see both processes together now. Melt Dark Chocolate: Place the dark chocolate chips in a microwave-safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate chips are melted and smooth. (This is the easy way to get the ganache made, without needing a double boiler!) Chocolate can have both positive and negative effects on health, depending on the type and quantity consumed. Here are some considerations: Candy melts can be used (and don’t require tempering – just melting) but they will change the flavor of the hot chocolate bomb. My daughter and her friends loved the flavor of our pink hot chocolate bombs made with pink candy melts, so it really comes down to personal taste preferences. Enjoy: To serve, place a hot cocoa bomb in your favorite mug, then pour one cup of hot milk over it. (Or, dunk it into a glass of hot milk!)

Place the bowl with the chocolate over the boiling water and carefully whisk the chocolate until melted. Continue heating and whisking until an inserted candy thermometer reaches 90ºF. Remove the chocolate from the heat and turn off the stove. Toppings: Decorate the chocolate bombs with chocolate sprinkles, drizzled chocolate, crushed peppermint candies or candy canes, chopped nuts, small chocolate candies, crushed chocolate wafers, or festive holiday sprinkles. Just use melted chocolate as glue. Ruby Chocolate: A newer variety made from specially processed ruby cocoa beans. It has a pinkish hue and a unique berry-like flavour. You don't have to use dark chocolate melts on the top of your bombs. You can use colored melts if you prefer.Baileys: Baileys Irish Cream introduces a delightful combination of Irish whiskey, cream, and a hint of cocoa. It adds a smooth, boozy flavour with a touch of sweetness to the Baileys hot chocolate bombs. It contributes to the overall creaminess of the ganache, enhancing its texture and mouthfeel. It helps create a ganache with a distinctive, luxurious character. Baileys not only infuses the ganache with its unique flavour but also brings a festive and indulgent twist. It complements the chocolate and cream, adding depth and complexity to the filling of the Baileys hot chocolate bombs. Measure 1 Tablespoon of the mocha hot cocoa mix into half of the chocolate spheres. Add a Bailey’s truffle to the center of the sphere and then surround with a few mini marshmallows, if desired. Christmas Sprinkles: Christmas sprinkles are typically sugar-based and add a sweet, crunchy texture. They come in various shapes and colours, adding a festive and playful element. The sprinkles contribute a delightful crunch that contrasts with the smoothness of the chocolate. Milk Chocolate Chips: Milk chocolate creates a creamy hot cocoa. If you prefer a dark, intense cocoa, swap with more dark chocolate chips.

Cocoa and Vanilla: These ingredients add a touch of sweetness and enhance the overall flavour profile. The cocoa provides a chocolatey note, while the vanilla contributes a hint of warmth. Now it’s time for the chocolate ganache to fill the Baileys hot chocolate bombs, and it’s extremely easy to make. But let’s look at the ingredients first.

Alternatives to hot chocolate bombes:

Firstly, let’s prepare the ganache: chop the chocolate and place it in a heatproof bowl. In a saucepan, heat the cream until it comes to a simmer, then pour it over the chocolate. Cover the bowl with some cling film or foil and let it rest for 5 minutes without mixing. After the 5 minutes have passed, remove the film and whisk gently until all the chocolate has melted, then add the Baileys and combine. Set the ganache aside to rest until you are ready to use it. Once you’ve tried this Baileys Hot Chocolate, there are so many ways to use up a bottle! Here are a few more great popular Baileys drinks: Bailey’s Irish Cream: Perfect for boozy bombs! The sweet and vanilla-like taste of Irish cream liqueur pairs so well with chocolate! If you’re vegan or dairy-free, Baileys has a dairy-free almond based version too.