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Hot chocolate bombs instructions12/24/2023 ![]() Make sure to stir the chocolate after each 30 seconds until melted and smooth.Continue to heat for 15 second intervals. Using a heat safe bowl, melt the Ghirardelli melting wafers in the microwave for 30 seconds.If your chocolate is shiny and snaps when broken, then it’s tempered and ready to go in your moulds. Pour some chocolate onto a piece of parchment paper and put it into the fridge for 5 minutes. Once almost melted, just continue stirring until the chocolate is fully melted from the residual heat from the bowl to help prevent overheating. Step 4 – Repeat this process 2-5 more times until the chocolate is almost melted. Use an instant read thermometer to take the temp of your chocolate to make sure it’s not above 90✯. Then remove and stir from the outside in as we did in the last step. ![]() Step 3 – Microwave the bowl again for 15 seconds. Stir with a spatula, moving the chocolate from the outside edges, to the centre to evenly heat it. Step 2 – Put the chocolate in a heat safe bowl and microwave for 30 seconds. If you chocolate wafers like I did you can skip this step. ![]() You can quickly and easily temper chocolate in the microwave using the following steps. If chocolate is not tempered properly, your finished product will be dull and have problems holding its shape. ![]() Slowly heating melted chocolate while stirring puts it into temper. Tempered chocolate has a shiny, flawless appearance. How to temper your chocolate for hot cocoa bombs? ![]()
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