Are you wanting to make hot cocoa bombs and looking for some tips and tricks? Here ya go!
When it comes to working with chocolate things can get tricky. Here I’ll share some tips and tricks I’ve picked up from making hot chocolate bombs that will hopefully help you too!
Be patient – Like all things, you’ll need to be patient. There is a learning curve when it comes to creating things. Your first few chocolate shells or cocoa bombs won’t be perfect. That’s ok. Keep practicing.
Practice – Practice makes perfect.
Your chocolate seized? Try adding a small amount of coconut oil to it, but you probably lost it. Chocolate seizes when it gets moisture in it, you use a food coloring that is not made for chocolate, or it gets overheated. To fix seized chocolate you can try adding more chocolate to it or oil like coconut oil, cocoa butter, or vegetable oil. If those don’t work toss it and try again.
White streaks? Your chocolate got too hot. Try heating it for less time next time. You can try to fix it by adding more chocolate to it and melting it.
Cut your silicone mold – Trying to make cocoa bombs is so much easier when you cut your mold up. It gives you more control of the mold and makes for easier coverage with the chocolate. Cutting my mold up made it a lot easier for me to make shells, saving me time and chocolate.
How to Wash a Silicone Mold
When it comes to washing your silicone mold you don’t need to do anything special. Mild dish soap and warm water is all you need. Try to use something that is unscented so you don’t risk your silicone holding onto the smell. I like regular blue dawn. If you’re making the same kind of chocolate, like all milk chocolate, you don’t need to wash your mold in-between uses. You can give it a quick wipe with a strong proof of vodka, but I wash my molds after a few uses or when I am switching chocolate type or color. If you need to use them again quickly after washing I pop mine in the microwave for 2 minutes to dry.
If your silicone molds get white streaks on them you can remove them. This happens to me when they get put in the dishwasher or I soak them. To get the white streaks off you’ll want to use a grease-cutting soap, like regular blue dawn, and a soft sponge. Wash them with warm water and a little bit of soap with a soft sponge. Make sure to scrub gently, but clean them well. Rinse them well, making sure no residue is left and I place mine on a dish drying mat to dry.
How to Melt Hot Chocolate Bomb Edges
The easiest way I have found to melt hot chocolate bomb edges is with a candle warmer. Line it with parchment paper or foil and use it to melt the edges of your shell. You won’t need to keep a stove on low all day and no need to keep using a microwave. Make sure to turn off the candle warmer when you’re done. This is the candle warmer I use, but you can also find them at Walmart, Michaels, and various other stores. I prefer to use parchment paper on my candle warmer because I don’t use foil with cooking, but you can use whatever you prefer. Cut a big enough piece to cover the warmer or buy precut parchment paper.
How to Package Hot Chocolate Bombs
There are so many fun ways to package a hot chocolate bomb for a gift or that you sell. You can use:
- Cupcake Boxes – There are SO many types of cupcake boxes. You can do individual boxes, individual plastic boxes, and multipack cupcake carriers. How cute are these Holiday boxes?
- Place them in a coffee mug and wrap in cellophane wrapping
- Place them in a cellophane bag
- Put them in cupcake liners and a cellophane bag
- Put them in a disposable coffee mug
- Cupcake wrappers
Use twine or ribbon to add a cute label too. There are so many printable options available.
Hot Cocoa Bomb Decorations
Decorating hot cocoa bombs is so much fun and there are so many ways to do this. Make sure you are mindful of what you’re adding to your hot chocolate bomb. If you are adding items that won’t dissolve make sure to let your customers know to remove that item before drinking the cocoa so kids (or adults) don’t choke on it. Not all candy toppings, sprinkles, and embellishments will dissolve.
Those giant ball sprinkles are great, but they don’t dissolve. So make sure to use dissolving items or add a warning label to your packaging.
The Best Way to Melt Chocolate
Personally, I love the Wilton candy melts warmer. You do have to be careful with it because it can burn your chocolate. What I do is put it on the high setting until my chocolate is almost fully melted and then I switch it to the warming option to finish. Once my chocolate is fully melted I turn it off. My chocolate stays melted for a while with it off. However, it is small. If you’re doing a lot of hot chocolate bombs you’ll want something bigger like a bigger chocolate warmer or you can even use a crockpot. I am a big fan of chocolate melters so I don’t have to keep adding and removing the bowl and stirring in the microwave.
The Best Hot Chocolate to Use for Cocoa Bombs
You really can’t go wrong with any hot chocolate brands. They’re all good. I do love Stephen’s and Land o Lakes just because they have A LOT of flavor options. You aren’t only limited to hot chocolate mixes though you can also use:
Basically, any instant drink mix powder will work. You wouldn’t use regular coffee since you don’t drink the coffee grounds. As long as the drink mix is made for drinking it could work. Check out my 50+ flavors of Hot Chocolate Bombs to see what I mean.
What can be added inside of Hot Chocolate Bombs
You can anything that is dry inside of a hot chocolate bomb. Cocoa mix, marshmallows, sprinkles, candy, crushed cookies, etc. You do not want to add anything wet like syrups, alcohol, etc. Adding wet ingredients inside could cause mold to form. The only exception would be if the hot cocoa bombs were going to be consumed the same day.
Hot Chocolate Flavors to Use
Here I’ll share all the yummy flavors of hot chocolate mixes I can find and would be perfect to use inside of hot chocolate bombs. This is similar to my 50+ flavors of hot chocolate bombs, except I am skipping which shells to use, toppings, additions, etc.
- Chocolate – Either Dark or Milk
- Candy Cane
- Salted Caramel
- Mexican Hot Chocolate
- White Chocolate
- Chocolate Raspberry
- Peanut Butter Cup
- Toasted Coconut
- Chocolate Mint Truffle
- Roasted Hazelnut
- White Chocolate Candy Cane
- Chocolate Mint Truffle
- Pumpkin Spice
- Oatmeal Cookie
- Strawberries and Cream
- Sugar Cookie
- Cookies N’ Cream
- Citrus Spice
- English Toffee
- Chocolate Malt
- French Vanilla
- Birthday Cake
- Irish Creme
- Red Velvet
- Cake Batter
- Lavender Hot Cocoa